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Pumpkin Quiche with Quinoa Crust

90MIN
60MIN
8

Directions

1
Preheat the oven to 400°F.


2
Coat an 8-inch baking pan with cooking spray and set aside.


3
Mix together the cooked quinoa, cream cheese and egg in a medium bowl until thoroughly combined.


4
Cover and refrigerate for 1 hour.


5
Press the quinoa crust mixture into the bottom and up the sides of a pie pan.


6
Bake the crust for 10 minutes, remove from oven and set aside.


7
Turn the oven down to 350°F.


8
In a large bowl, whisk together the quiche filling ingredients until well blended and frothy.


9
Gently pour the pumpkin mixture into the partially-cooked quinoa crust.


10
Bake for 40-45 minutes or until set.


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
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Nutritional Facts Coming soon.


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