QUINOA CRUSTED QUICHE {GLUTEN FREE}

Here’s a healthier alternative to a traditional quiche. Made with a gluten free quinoa crust, you’re guaranteed a crispy ‘pastry’ every time. And you’ll never have a soggy bottom ever again  

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Am I right to assume that it’s a little too early to be giving you ideas on what to do with this year’s lingering Christmas ham?

Yup, I thought so 

In any case, don’t be waiting to have leftovers before you make this quinoa crusted quiche. It’s another winner of a recipe especially if you are looking for something a little lighter to eat.

If you’re apprehensive about making pastry then this recipe is your knight in shining armour {hmmmm.. has that been PC’d yet, everything else seems to have succumbed!}

It might sound a little intriguing but it works – and contrary to popular belief that real men don’t eat quiche, the man of this house ate more than his fair share 

It’s pretty simple to pull together and requires no real skill – which seems to be a common theme with the recipes I share here!

Don’t loose faith when it comes time to pressing the mixture into the quiche base – you may look at the quinoa ‘dough’ and wonder if I’ve lost my marbles but it works. Dip your fingers or a spatula in a bowl of water and you’ll be fine I promise.

This is a recipe I  have borrowed and adapted from a great little book I picked up from a newsagents in Melbourne – the Australian Women’s Weekly Easy Sugar Free book. It was only $14.95 and full of interesting recipes.

I’m hoping I’ll have more success with the baking recipes from here than I have with the IQS books.

I used up some of  last slices of ham we had left over from Christmas but of course there are endless filling options for you to work with; caramelized onions & goats cheese, spinach & feta, tuna & sweetcorn are a few of my favourites. What are yours?

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QUINOA CRUSTED QUICHE

 

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PREP TIME

30 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 30 mins

 

A healthier gluten free alternative to the traditional pastry quiche. The filling options are endless - you can go the vegetarian or meat lover route whatever takes your fancy.

Author: Nancy @ Plus Ate Six

Serves: 4-6

INGREDIENTS

Quinoa crust

• ¾ cup quinoa, washed {Note 1}
• 1 egg
• 50g finely grated parmesan cheese
• pinch of salt

Filling

• 2 eggs, beaten
• ¾ cup cream, Greek yoghurt or sour cream
• 50g finely grated parmesan cheese plus 30g extra for sprinkling
• 1 tbsp Dijon mustard
• ½ onion, finely chopped
• 1 tsp ghee
• 100g ham, finely chopped
• pepper

INSTRUCTIONS

Crust

1. Grease a 11cm x 35cm rectangular loose based quiche tin.
2. Cook rinsed quinoa in a large saucepan of boiling water for 12 minutes until tender, drain well and leave to cool.
3. Process quinoa and parmesan until quinoa is finely chopped. Add the egg and salt and process again until mixture forms a course dough. It may be quite sticky but that's OK.
4. Press the mixture evenly over the base and sides of the quiche tin - use your fingers or a spatula and dip into a bowl of water if the mixture is too sticky.
5. Refrigerate for 30 minutes until firm.
6. Meanwhile, preheat oven to 200C/ 400F and place a large baking tray on the middle shelf. {Note 2}
7. Bake quiche shell for 30 minutes or until golden. Remove from oven and reduce temperature to 180C/ 350F.

Filling

1. Fry onion gently in ghee until lightly coloured, leave to cool slightly.
2. Mix eggs, cream, 50g cheese and mustard together in a bowl then stir through onions, ham and a few good grinds of pepper.
3. Gently pour the filling into the quiche shell and sprinkle with leftover cheese.
4. Bake for 30 minutes or until filling is set.
5. Remove from oven and leave resting in tin for 5 minutes before taking out.
6. Serve with salad and pickles.

NOTES

{Note 1} If you already have cooked quinoa in the fridge, you'll need around 2¼ cups of cooked quinoa for this recipe.

{Note 2} Placing the quiche tin on a hot tray will ensure the centre bakes and you won't get a soggy bottom. Cook both the empty crust and the filled quiche on the tray.