Pumpkin Quiche with Quinoa Crust
Here’s another one of our favorite fall recipes. This Pumpkin Quiche with Quinoa Crust recipe not only tastes great, but is actually quite healthy, too. Just make sure you are using canned pumpkin and not pumpkin pie filling, which has a lot of added sugars.
Pumpkin Quiche with Quinoa Crust
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 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.
-Recipe and photo credit: American Diabetes Association
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