80--- Quinoa-Crusted Quiche with Sun-Dried Tomatoes and Spinach

I started out wanting to make a frittata.  But then I wanted some whole grains in there (for fiber of course!).  So this turned into a quiche- with a quinoa crust.  The texture is so lovely- and tasty!

Quinoa-Crusted Quiche with Sun-Dried Tomatoes and Spinach
Serves 6

2 cups cooked quinoa (I cooked mine in vegetable broth)
1 Tbsp olive oil, divided
4 cloves garlic, finely minced
1/2 cup chopped white onion
4 cups spinach, chopped
3 1/2 oz chopped sun-dried tomatoes, soaked in water for one hour
8 eggs
1 cup 2% milk
8 oz shredded part-skim mozzarella cheese
1/2 tsp salt
1/3 tsp ground black pepper
1/4 tsp paprika

Preheat oven to 350 degrees.

Heat 1 tsp olive oil in a medium cast-iron skillet over medium-high heat.  Add garlic and onion and saute until garlic is lightly brown, ~ 4 minutes. Add in spinach and saute for an additional 3-4 minutes, or until leaves are wilted.  Remove mixture from skillet and set aside.

Whisk together eggs, milk, salt, pepper, and paprika.  Set aside.

In a large food processor, blend 1 cup cooked quinoa and 2 tsp olive oil until a mash is formed.  Transfer mash into remaining quinoa and mix until evenly distributed.

Transfer quinoa into the cast-iron skillet and press it down using a large spoon (or clean hands) until it is firmly packed in the bottom of the skillet. 

Sprinkle garlic, onion, spinach mixture onto the quinoa, followed by 4 oz shredded cheese.  Add soaked sun-dried tomatoes, then pour in egg mixture.  Top with remaining shredded cheese.

Transfer skillet to the oven and bake for ~45-50 minutes, until a knife inserted into the center comes out clean.  Remove from oven and allow to cool for 10 minutes prior to slicing and serving.

Nutrition Info per 1/6 quiche: 330 calories, 14 g fat, 26 g protein, 24 g carbohydrates, 5 g fiber