Zucchini Quiche with Quinoa Crust

Substitutions: Replace quinoa with millet Serve with greens dressed with olive oil and balsamic vinegar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make flax egg by combining ground flaxseed and warm water and set aside while quinoa cooks.

Step 2

Place quinoa in a medium-size saucepan and add the water. Bring to a boil. Once boiling, reduce to simmer and cover. Let simmer for 15 minutes or until all water is absorbed. Remove from the heat and fluff with fork. Let cool for at least 5 minutes.

Step 3

Preheat oven to 375F.

Step 4

Combine the flax egg, quinoa and salt. Mix well to combine. Press the mixture down into the base of a glass dish sprayed with no-stick cooking spray to form a crust. Bake in the oven for 20 minutes or until slightly golden.

Step 5

Meanwhile, heat olive oil in a frying pan over medium heat. Sauté onion for 8-10 minutes or until translucent. Add in the minced garlic and sauté for another minute.

Step 6

Whisk eggs in a mixing bowl and add almond milk. Add in the onion/garlic mixture, basil and season generously with salt and pepper.

Step 7

Cover the crust with this mixture and press the zucchini slices into the mixture and over the top.

Step 8

Bake in the oven for 45 minutes. Remove from oven and sprinkle with goat cheese or feta. Let cool slightly before slicing and serving.