Vegetable Cheddar Quinoa Quiche

“An uncomplicated, effortless dish. Mix it up and create your own version by substiting your favortie vegetables for the broccoli.”

Ingredients

Crust:

• 1 cup of Quinoa flour plus 1/4 cup Quinoa flour
• 1/2 cup melted butter, slightly cooled
• 1 tbsp water

Filling:

• 1 tbsp olive oil
• 2 cups finely chopped fresh broccoli
• 1 cup finely chopped onion
• 2 tsp minced fresh garlic
• 1/4 tsp salt
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/3 cup milk
• 1 tbsp quinoa flour
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Preheat oven to 350. Place the 1 cup quinoa flour and butter in a medium bowl and mix well. Add the water, and make a soft dough using your hands. If dough is too sticky slowly add some of the 1/4 cup quinoa flour until workable.
2. Grease a 9-inch round baking dish or spray with cooking oil. Press mixture evenly into dish and set aside.
3. For the filling, heat olive oil in a medium saucepan over medium-low heat and add vegetables, garlic & 1/4 tsp salt. Saute until the vegetables are tender. Spoon the vegetables evenly over the crust and sprinkle with the cheese.
4. Wisk the eggs, milk, quinoa flour, 1/2 tsp salt and pepper in a medium bowl. Pour the mixture over the vegetables and cheese.
5. Bake the quiche on the center oven rack for 30 minutes, or until the center is set. Let stand 8-10 minutes before cutting into wedges. Serve immediatley. Refrigerate leftovers for up to 3 days.