Pumpkin Quiche with Quinoa Crust

  • Prep Time
    90 Minutes

  • Cook Time
    60 Minutes

  • Servings
    8

Ingredients

Quinoa Crust

  • Cooking Spray
  • 2 cups cooked quinoa
  • 1 tablespoon reduced-fat cream cheese, softened
  • 1 egg white

Quiche Filling

  • 1 cup Hiland Dairy 1% Milk
  • 2 large eggs
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup canned pumpkin purée

Directions

  • Preheat the oven to 400°F.
  • Coat an 8-inch baking pan with cooking spray and set aside.
  • Mix together the cooked quinoa, cream cheese and egg in a medium bowl until thoroughly combined.
  • Cover and refrigerate for 1 hour.
  • Press the quinoa crust mixture into the bottom and up the sides of a pie pan.
  • Bake the crust for 10 minutes, remove from oven and set aside.
  • Turn the oven down to 350°F.
  • In a large bowl, whisk together the quiche filling ingredients until well blended and frothy.
  • Gently pour the pumpkin mixture into the partially-cooked quinoa crust.
  • Bake for 40-45 minutes or until set.