Time for the ultimate “Clean out the fridge” meal!
The Quiche.
If you have few staple items on hand such as eggs, cheese, milk, butter, and a handful of veggies about to go bad, you can make a quiche.
Making my quiche with a quinoa crust is fairly new to me. I used to always buy a premade pie crust at the grocery store and use that instead.
But there were a lot of problems with this crust:
- I didn’t always have it on hand
- It wasn’t very filling – Hello refined grains!
- Not the healthiest choice – pie crusts usually include hydrogenated oils (aka trans fats) and refined grains
When I finally came across the idea for a 2 ingredient quinoa crust, I was sold! I almost always have quinoa on hand! And you probably do too because you bought it for a recipe and then never touched it again. Don’t worry, I’ve been there too.
So here’s another recipe to use that quinoa! This crust recipe solved all the problems listed above: I always have quinoa on hand, the protein and fiber won’t leave me hungry in two hours, and it created a healthy, simple crust!
One additional tip I will give about this crust: if you have the time to plan a little and cook the quinoa the day before, this crust is even easier to prepare. You won’t have to try and press the quinoa into the pan while it’s still hot. This is something you can do while you’re prepping dinner early in the week, then use your cooked quinoa and leftover veggies at the end of the week to make the quiche!
For even more meal planning tips click here!
The following recipe includes the veggies I would use if I actually PLANNED to make a quiche for breakfast or dinner. However, most of the time I make a quiche, it’s to use up whatever I have on hand that’s about to go bad. So feel free to swap veggies in and out depending on what’s available.
AuthorMeganCategoryBreakfast, Entrees, Meatless MealsDifficultyBeginnerPreheat oven to 375 degrees. Spray a 9 inch pie plate with cooking spray.
Combine the cooked quinoa and egg in a bowl, stirring well.
Press mixture into bottom and up the sides of the pie plate.
Press mixture into bottom and up the sides of the pie plate.
While the crust is baking, melt butter in a skillet on the stove over medium heat.
Add chopped vegetables to the pan and cook until soft, about 10 minutes. Set aside.
In a separate bowl, whisk together the eggs, milk, cheeses, salt, and pepper.
Add the cooked vegetables to the quinoa crust once it is finished baking. Ensure the vegetables are evenly spread out in the crust.
Top the vegetables with the egg mixture.
Bake for 25 minutes or until egg is set.
Cut into 4 pieces for a one dish meal!
Ingredients
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