I'm partial to spinach - it tastes great on it's own and even better when well seasoned (I like it spicy). Frozen or fresh the choice is yours just keep in mind that frozen spinach can turn your quiche into an edible sponge if you're not careful. It's imperative that you extract as much moisture as humanly possible (think Popeye but with paper towels). Quinoa adds a wonderful texture and flavour to this dish. Did you know it's loaded with protein and iron? Just a 1/4 cup of flour contains 4 g of protein and 10% of your DV of iron!
Here's a rough draft of how it's done:
• 1 tablespoon of olive oil
• 1 generous tablespoons of crushed chili peppers
• 1 teaspoon of crushed garlic
• pepper to taste
• 1 5oz package of fresh organic baby spinach (or half a brick of frozen)
• 1- 2 cups of any variety of veggies/onions ... your choice
• 4 - 6 eggs depending on their size OR you may substitute half the eggs with egg whites. *Note all egg whites will turn out watery.
• 1/2 cup of milk
• 1/4 cup quinoa flour
• 1 generous tablespoon of fine herbe de Provence
• 11/2 cups of feta cheese
Preheat your oven to 350
Lightly grease an 8" pie dish.
Heat oil and seasonings. Sauté veg until soft (not soggy). Add spinach tossing until wilted. Transfer spinach/veggie mixture to your pan. Sprinkle half the feta cheese over top.
Whisk eggs and milk together. Add les herbes. Whisk in quinoa flour. Gently pour the egg mixture over veggies covering them as evenly as possible. Sprinkle with remaining feta.
Bake for 20-25 minutes - depending on your oven. Quiche should puff up and double in size. When the edges are golden brown remove from the oven and let stand for 10 min. Quiche will deflate.
a crisp glass
of white wine!
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Location: My kitchen