Zucchini quiche with quinoa crust

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

02 Preheat the oven to 375°F (191°C).

Step 3

03 Crack 1 egg into a mixing bowl and whisk with a fork. Add the quinoa and sea salt. Mix well to combine. Press the mixture down into the base of a glass dish to form a crust. Bake in the oven for 20 minutes or until slightly golden.

Step 4

04 Meanwhile, heat your olive oil in a frying pan over medium heat. Sautee your onion for about 8 to 10 minutes or until translucent. Add in the minced garlic and saute for another minute.

Step 5

05 Crack the remaining eggs into a mixing bowl and add almond milk. Add in the onion/garlic, basil and season generously with sea salt and pepper.

Step 6

Cover the crust with this mix and then press the zucchini chunks into the mix and over the top. Bake in the oven for 45 minutes.

Step 7

06 Remove from oven and sprinkle goat cheese over top. Let cool slightly before serving. Enjoy!

Step 8

NOTES

Step 9

MORE GREENS

Step 10

Serve with a side of mixed greens tossed in olive oil and balsamic vinegar.