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Asparagus & Pea Quiche With A Quinoa Crust
This Asparagus & Pea Quiche With A Quinoa Crust is a delicious spring recipe that is vegetarian and gluten-free.
Equipment
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Ingredients
- 200 g mixed red white and black quinoa
- 4 eggs divided
- 150 g grated cheddar cheese divided
- 250 g thick asparagus
- 125 g frozen peas - thawed
- 200 g crème fraîche
- 100 ml semi-skimmed milk
- 1 1/2 tsp dried mint
- salt & pepper
- a few rocket leaves to serve - optional
Instructions
- Heat some water in a saucepan. When boiling, add quinoa and cook according to packet instructions for around 12 mins. Do not overcook it.200 g mixed red white and black quinoa
- When done, drain well. Cool a bit, then transfer to a bowl. Add 1 beaten egg, followed by 75g [2.65 oz] of grated cheddar. Mix with a fork until well blended.4 eggs, 150 g grated cheddar cheese
- Line a rectangular tart tin with baking sheet. The tin should be approximately 31 x 21 x 2 cm (12 x 4.75 x 0.75 inch). Alternatively you can use a round loose bottomed quiche tin 23cm / 9 inch.
- Pour the quinoa mixture on top of baking sheet. With a spoon, spread evenly so that to cover the bottom and sides of the tin. It will be soft so be patient. When done, chill in the fridge for 30 mins.
- Preheat the oven to 200C/390F/Gas 6.
- When the quinoa crust is chilled, put another baking sheet on top and add some baking beans. Cook blind for 20 mins.
- In the meantime heat some water in a saucepan.
- Snap off tougher ends from asparagus. Cut each asparagus in half lengthwise.250 g thick asparagus
- When water is boiling, place asparagus in the pan and cook for 5 mins. When done, drain asparagus, rinse them in cold water and set aside.
- When quinoa crust is done, carefully remove baking beans and top baking sheet. Return the crust to the oven for another 10 mins.
- Mix together crème fraîche, milk, 3 eggs, dried mint and 75g [2.65 oz] of grated cheddar. Season well with salt and pepper.200 g crème fraîche , 100 ml semi-skimmed milk , 1 1/2 tsp dried mint, salt & pepper
- Once the quinoa crust is ready, place thawed peas at the bottom. Arrange asparagus on top (head to toes).125 g frozen peas - thawed
- Pour egg mixture in the tin to cover the vegetables evenly.
- Cook in the oven for around 25-30mins until top is golden.
- Let the quiche cool down for 10 mins before serving. Sprinkle a few rocket leaves if using.a few rocket leaves to serve - optional
Nutrition
Serving: 1servingCalories: 366kcalCarbohydrates: 29gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 155mgSodium: 227mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 1126IUVitamin C: 11mgCalcium: 280mgIron: 3mg