Breakfast & Brunchclosetcooking
Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust
A quiche with a quinoa crust that is filled with spring asparagus, artichokes, basil pesto and goat cheese.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about ⏱️ 15 minutes, remove from heat and let sit covered for ⏱️ 5 minutes.
water1 cup
2
Meanwhile, peel the leaves from the artichokes until you get to the paler tender inner leaves, cut the top third off and discard, quarter the artichoke hearts and set aside in lemon water.
water1 cup
3
Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.
egg1cup parmigiano reggiano (parmesan), grated (optional)1/4eggs4
4
Bake in a preheated 375F/190C oven until lightly golden brown, about ⏱️ 10 minutes.
5
Meanwhile, saute or steam the artichoke hearts and asparagus until just tender and set aside.
6
Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.
egg1eggs4goat cheese, crumbled4 ounces
7
Bake in a preheated 375F/190C oven until golden brown and set in the center, about ⏱️ 30-35 minutes.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...