Brunch

Lo-Carb Quiche with Nutty Crust is for Dinner.

Lo-Carb Quiche with Nutty Crust takes 20 minutes to prepare.

Lo-Carb Quiche with Nutty Crust takes 15 minutes to cook.

Lo-Carb Quiche with Nutty Crust makes 6 servings.

The ingredients for Lo-Carb Quiche with Nutty Crust are:

Crust:
.5 cup Walnuts
.5 cup sunflower seeds
.25 cup mung bean (optional)
.25 cup brown rice (optional)

Filling:

Solid pre-sauteed
1 onion
1 cup mushrooms
1 cup spinach
1 tbsp canola
smoked tofu

Liquid
2 whole eggs
.5 cup liquid egg white
1 cup fat-free pain yogurt
Salt/pepper & spices to taste.

Here is how you make Lo-Carb Quiche with Nutty Crust:

Grind the walnuts and sunflower seeds (any nuts can be substituted, really) into a fine mealy powder. We added ground cooked brown rice and mung bean leftovers but I think just water should be enough to make it moist enough to press into the pie plate. Press nut meal into a 6" pie plate to make a 1/8" crust .Sautee onions, mushrooms and smoked tofu. Put fillings in the pie crust. Mix eggs, yogurt and chopped spinach and add to the pie crust. Bake at 350 until solid (about 15-20 minutes but use your eyes). Covering the top of the crust with foil helps prevent burning. Serving Size: Cut into 6 equal pieces. Number of Servings: 6Recipe submitted by SparkPeople user ERICACEAE.

The nutritional information for Lo-Carb Quiche with Nutty Crust is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 247.9

• Total Fat: 17.7 g
• Cholesterol: 64.3 mg
• Sodium: 97.7 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 3.6 g
• Protein: 13.0 g

Lo-Carb Quiche with Nutty Crust is French cuisine.

The dietary needs meet for Lo-Carb Quiche with Nutty Crust is Vegetarian