I watch my carbs and avoid white flour wherever possible. That is why I was intrigued to see a quiche with a quinoa crust.
Prepare and chill 2 cups of quinoa.
Beat together 2 eggs with salt and pepper.
And mix with the quinoa.
Press the quinoa mixture into a pie pan.
Please learn from my mistake. You will see from the final photograph that I did not press the bottom rim thin enough, leaving a thick rim on the bottom edge. Be sure to press into the corners to even out the thickness of the crust.
Blind bake the crust at 350-375 for approximately 20 minutes. This makes the crust crispy and will prevent the egg from seeping into it and making it soggy.
Allow the crust to cool and prepare the filling.
Saute bacon and onion.
Meanwhile grate cheese. This happens to be smoked Gouda and herbed feta crumbles.
Add spinach to the saute pan and allow it to wilt. Set this aside to cool.
Combine eggs, salt and pepper…
With half a cup of milk.
Place the sauted ingredients into the pie crust…
Add the egg mixture and top with cheese.
Bake for 35 minutes at 376 degrees.
Allow to cool, and serve.