Spinach and Artichoke Quiche with Thyme Quinoa Crust
servings: 4
prep time
45
total time
70
ingredients
13
Spinach and Artichoke Quiche with Thyme Quinoa Crust
servings: 4-
INGREDIENTS:ingredients
Crust:
- 2 cups cooked quinoa, cooled
- 1/8 tsp. dried thyme
- 2 large eggs, beaten
- Cooking spray
Filling:
- 2 tsp. olive oil
- 1/2 medium red onion, sliced thin
- 5 ounces baby spinach
- 1/2 cup Simply Smart Milk
- 6 large eggs
- 1 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1/2 cup canned, drained artichoke hearts, quartered
- 1/4 cup crumbled goat cheese
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DIRECTIONS:directions
Preheat oven to 375˚F.
To make the crust, combine the quinoa, thyme, and eggs in a medium mixing bowl. Coat a 9 ½-inch pie plate with cooking spray. Press the quinoa mixture into the bottom and up the sides of the pie plate. Bake for 15-18 minutes. Cool completely on a wire rack.
For the filling, heat olive oil in a medium skillet over medium heat. Add the onion and sauté for 3 to 5 minutes. Add the spinach and sauté until just wilted, about 3 minutes. Remove onion mixture from heat and cool.
In a medium mixing bowl, combine the milk, eggs, salt, and pepper. Mix well with a whisk. Add the onion/spinach mixture, artichokes, and goat cheese. Combine well with a spoon.
Pour filling into crust. Bake for 35 minutes. Allow to stand for 5 to 10 minutes before serving.
Per Serving: Calories: 303, Carbohydrate: 27 grams, Fiber: 5 grams, Protein: 18 grams, Fat: 14 grams, Saturated fat: 4 grams, Cholesterol: 325 milligrams, Sodium: 786 milligrams, Calcium: 160 milligrams.
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