Quinoa Quiche

Tomato & Basil Crust less Quiche

2/3 C water
1/3 C quinoa (I used white quinoa,
but it is available in red and black as well)
1 tsp veg or olive oil
1 C diced onion
1/4 C quinoa flour or all purpose flour
4 large eggs
2 tbsp minced fresh basil OR
2 tsp dried
1 1/2 C seeded and
diced Roma tomatoes (about 3)
1/4 C milk or half and half cream
1 C shredded mozzarella cheese
1/3 C freshly grated Parmesan cheese
1/4 tsp salt
pinch ground black pepper

Bring the water and quinoa to a boil in a small saucepan.
Reduce to a simmer, cover and cook for 10 minutes.
Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 350 F.
Lightly grease a 9" round baking dish or spray with cooking oil.
Heat the oil in a large skillet on med-low heat.
Saute the onion until tender and opaque, about 10 minutes
Whisk together the flour and eggs.
Add the quinoa, basil, tomatoes, milk, mozzarella and parmesan cheese,
salt, pepper and sauteed onion; mix well.
Pour into the prepared dish and bake for 50 minutes
on the center oven rack, until the center is firm.
Remove from oven and cool for 10 minutes.
Slice into wedges and serve hot or cold.

If you prefer a crust, pour this mixture into your
favorite pie crust and bake.
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