I’ve never been more proud of recipe than I am of this one. It’s healthy, it’s beautiful, it’s impressive, and it’s OK to serve to my gluten-free friends. Also, it’s absolutely delicious!
This quinoa-almond meal crust was perfected by the creative folks at The Fitchen. The crust is crisp at the edges and a bit sweet from the almonds. It stays together well and doesn’t get soggy in the fridge or the microwave.
I made this quiche twice in a week. The first version I ate for lunches at work, and the second (improved) version I served to guests. I’d recommend serving this for any meal of the day.
The portobellos and chard make an excellent filling combo, but I have other ideas for the future. Most vegetables would work; just saute any extra-crunchy ones like I did with the chard. You can vary the spices, too. Next time I want to try ginger and miso instead of basil and thyme.
- 1/2 cup dry quinoa, rinsed
- scant 1 cup low-sodium vegetable broth
- 5 grinds sea salt
- 1 cup almond meal
- 5 large chard leaves
- 1 portobello mushroom cap
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 3 whole eggs
- 3 egg whites
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 10 grinds sea salt
- 1 tbsp parmesan cheese
- Preheat the oven to 350 degrees.
- Bring quinoa, broth, and salt to boil in a nonstick pan and simmer for 20 minutes, until liquid is absorbed.
- Rinse the chard leaves and dry them, but it’s OK if they’re a little damp. Slice and add to a nonstick pan over medium heat. Cover and cook, stirring occasionally, for 8 minutes, until the size has reduced by about half.
- Line a plate with paper towel and add the cooked chard. Allow any cooking liquid to drain.
- When quinoa is done, add to a medium bowl with the almond meal and salt. Mix well.
- Put the quinoa mixture into a 9-inch glass pie plate, and use your fingers to press it into a crust. It should be about 1/4 of an inch thick across the bottom and should go up almost the entire side of the pan. Ensure that the top edge has an even height all the way around the pie plate.
- Arrange the mushrooms, parsley, basil, and sauteed chard in the crust.
- Beat the eggs, egg whites, spices, and cheese until well blended. Pour into the crust to distribute evenly.
- Bake the quiche for 30 minutes at 350 degrees. If the eggs don’t look set, bake for an additional 5 minutes. Allow to cool for a few minutes before serving.
Serves 4 to 6. Adapted from http://thefitchen.com/2013/08/08/bok-choy-tart/#more-2625