Q is for Quinoa Quiche (Jennifer)

Hello!

Have you ever had an ingredient in your kitchen that you really need to use in a hurry before it has to be thrown out (and then major guilt sets in due to the wasted food potential)? Last week, the produce in my local grocery store was just so stunning, I ended up buying enough nectarines, peaches, grapes and tomatoes to feed a small army (though I really should have bought with only two in mind). Ugh...I hate when I do that. My poor bowl of peaches sat on the counter all week while my mind played tug-of-war in my head. It went something like this: "I just can't bare to eat another peach." Followed by, "Look at that poor bowl of peaches, just sitting there waiting for someone to eat them." Double ugh. And then, when I thought of making a cobbler or something else with them, I gave one a little squeeze and the guilt set in. It was too late...mush, mush, mush.

Well, determined not to let the demise of the peaches happen to my eggs, I set out to make a quiche. It's one of the easiest and tastiest ways to use up all of your eggs, pronto. And because this week's letter is "Q", I added some quinoa to my quiche. Because what's more fun that saying "quinoa quiche"?




Quinoa Quiche
recipe by me, though a pesto quinoa quiche made by my Grandma a few weeks back did inspire me. : )

8 eggs
1 c. havarti cheese
1 c. fontina cheese
1/4 c. gouda cheese
1 c. milk (I used nonfat milk)
1 handful of basil
2 garlic cloves
1 shallot
2-3 handfuls of spinach
1 c. quinoa
generous salt and pepper

Place eggs in a bowl and whisk. Mix in havarti, fontina and gouda. Add milk and set aside. Begin to make quinoa according to your package instructions. 

In a food processor, add handful of basil, garlic and shallot and blend. Mix 2 handfuls of spinach and blend just a second or two.


Pour mixture into your eggs. Add 1 handful of whole spinach leaves and mix. Add cooked quinoa and stir. Add salt and pepper to taste. Pour entire contents of bowl into round pie pan, or baking dish.

Bake at 350 degrees for 35 minutes, checking center with toothpick or knife until it comes out clean.

Review:

Easy, peasy. This is such a yummy, come-together-in-a-flash dinner. And a great way to use up all those eggs!! You can add anything to this recipe, too. Herbs, bell peppers, mushrooms...really anything you have leftover in your fridge that you want to use up! Ham, bacon, any kind of cheese...I could go on and on. Enjoy!

Cheers,

J