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Crustless Quinoa Quiche

Make it Naughty, add some tasty cheese or bacon pieces. This quiche is a great way to introduce quinoa

into your or your family’s diet because you don’t even notice. Ideal for dinner, brunch or lunch!

Makes 30cm Quiche Pan 

Ready in 100 minutes

You will need:

Lamb Brand White Quinoa 100g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Cherry Tomatoes 250g, halved

Vegetable Stock 240ml

Greek Yoghurt 170g

Spinach 50g, cut into thin strips

Parmesan Cheese 50g

Eggs 6

Mushrooms 4, thinly sliced

Garlic Cloves 2, minced

Onion 1, finely chopped

Oil for cooking

All you have to do is:

1. Preheat the oven to 180oC and grease a quiche dish with butter or oil.

2. Rinse the quinoa, add to a saucepan and then cover with the stock.

3. Bring the stock to the boil and then reduce to a simmer and cook until all of the stock has been absorbed and the quinoa is cooked.

4. While the quinoa is cooking, add some oil to a frying pan and sauté the onions and garlic until soft and fragrant.

5. Add the spinach and mushrooms and stir until the spinach has just wilted. Set aside to cool.

6. Whisk the eggs with the Greek yoghurt until frothy. Add the spinach mixture, parmesan cheese, cooked quinoa, salt and pepper and mix until well combined.

7. Pour the mixture into the greased quiche dish.

8. Carefully place the cherry tomatoes seed side up all over the top of the quiche and place it in the oven.

9. Cook for approximately 30-45 minutes until golden.