Vegetarian

Quiche, Broccoli and Mushroom with Quinoa Crust is for Lunch.

Quiche, Broccoli and Mushroom with Quinoa Crust takes 30 minutes to prepare.

Quiche, Broccoli and Mushroom with Quinoa Crust takes 30 minutes to cook.

Quiche, Broccoli and Mushroom with Quinoa Crust makes 4 servings.

The ingredients for Quiche, Broccoli and Mushroom with Quinoa Crust are:

0.5 cup 365 Organic Quinoa
6 large Egg, fresh, whole, raw
.25 cup Parmesan Cheese, grated
3 cup, chopped Broccoli, fresh
2 cup cremini mushrooms (by EKALEEGUS)
1 medium (4-1/8" long) Scallions, raw
1 tbsp Extra Virgin Olive Oil
120 gram Kirkland organic Vanilla unsweetened almond non-dairy beverage milk (1C/240mL) (by SMARTBROWNGIRL)

Here is how you make Quiche, Broccoli and Mushroom with Quinoa Crust:

1. Cook quinoa with 1 C water and a pinch of salt. Bring to boil, reduce to simmer, cook until water is absorbed, about 10 minutes. Cool.2. Preheat oven to 375 F2. Toss broccoli, sliced mushrooms, chopped scallion with olive oil, and salt & pepper if desired. Spread evenly on baking sheet and roast until broccoli is tender crisp, about 10 - 15 minutes. Cool.3. Make crust - Mix cooked quinoa, 1 egg & Parmesan cheese. Press evenly around bottom & sides of pie dish. Bake until golden in preheated 375 F oven, about 10 minutes.4. Mix cooled broccoli & mushroom mixture with 5 eggs, well beaten, milk, and thyme (optional). Pour into the baked quinoa crust. 5. Bake quiche about 30 - 35 minutes until center is firm, toothpick comes out clean. Remove, cool slightly so easier to slice.Serving Size: Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user CUGINA51.

The nutritional information for Quiche, Broccoli and Mushroom with Quinoa Crust is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.4

• Total Fat: 14.4 g
• Cholesterol: 283.9 mg
• Sodium: 262.0 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 4.2 g
• Protein: 18.2 g

The dietary needs meet for Quiche, Broccoli and Mushroom with Quinoa Crust is Vegetarian