Tweak & Eat: Crustless Quinoa Quiche

Adapted from Quinoa 365: The Everyday Superfood

Although this widely popular quinoa cookbook incorporates the newly trendy grain in each and every meal, the recipes are surprisingly diverse. 

The creators of Quinoa 365 refer to this dish as spanakopita, but we feel it does a better quiche impersonation - even without the usual crust. Regardless which category you think it most belongs in, one thing we can all agree on is that it makes for a quick, tasty and healthy meal. It’s also super versatile in its cheesy, egg-y goodness and will make for a great breakfast, lunch or a light dinner!

This recipe will give you 8 triangles of quiche. Serve it alongside a couple of sides such as salad/roasted vegetables/toast depending on the time of day.

Ingredients

Directions

1. Preheat the oven to 350 (180 C), and grease a 9-inch round baking dish with coconut oil.

2. Heat coconut oil in a large pan on medium heat and saute the onion until translucent. Stir in spinach (or kale) and saute until there is no excess water, about 4 to 5 minutes. Remove from the heat and cool for about 5 minutes.

3. Whisk the eggs and quinoa flour in a medium bowl until they are smoothly blended.  Stir in the cottage cheese, feta cheese, herbs, garlic, salt and pepper. Next, fold the spinach and onions into the egg mixture, add and pour into the prepared 9-inch baking dish.

4. Bake on the center oven rack for about 50 to 60 minutes, until center is firm. Remove from the oven and let rest for 10 minutes to set. Divide into 8 pieces and serve.

**Feel free to go crazy with the spices and herbs. I personally throw in whatever fresh herbs I happen to have on hand - in this recipe I actually used fresh parsley and cilantro! 

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Niki Boileau is a Vancouver-based RHN who loves spending time outdoors and dreaming up as many healthy porridge recipes as possible. Get in touch with her to talk all things food and health.