Goat Cheese, Red Pepper and Rocket Quiche

This pie crust is gluten free, easy to make and tastes great. It can also be used for a fruit filling, which makes it one of those perfect versatile recipes.

Makes one 9-inch (23 cm) quiche • One serving = ¼ of the quiche

PIE CRUST

1/3 cup (80 mL) quinoa, rinsed and drained
2/3 cup (160 mL) water
2 Tbsp (30 mL) non-hydrogenated margarine, melted, divided
3 Tbsp (45 mL) egg whites
¼ tsp (1 mL) freshly ground black pepper

FILLING

3½ oz (100 g) goat feta, cut into small pieces
½ cup (125 mL) diced red bell pepper
½ cup (125 mL) tightly packed chopped baby rocket
4 omega-3 eggs
¼ cup (60 mL) egg whites
¼ cup (60 mL) water

How to :

PIE CRUST: Place the quinoa in a small saucepan, add the water and bring to a boil. Reduce heat to medium-low and cook covered for 15 to 20 minutes. The quinoa is done when the grains are translucent and all the water has been absorbed. Fluff with a fork, remove from heat and let stand covered for 5 to 10 minutes.
Preheat the oven to 400°F (200°C). Lightly brush the inside of a 9-inch (23 cm) pie plate with a little bit of the melted margarine. Reserve the rest and set the pie plate aside.
Place the cooked quinoa in a bowl and mash with a spoon.
Stir in the egg whites, pepper and the rest of the melted margarine, mixing well. The dough will look pasty; this is a good thing.
Transfer the quinoa mixture into the prepared pie plate. Using a spatula or your fingers, spread the mixture evenly across the bottom and three-quarters of the way up the sides of the pie plate to a thickness of about 1/8 inch (3 mm). This is slightly tricky; just do your best.
FILLING: Place all of the goat cheese, red pepper and rocket into the pie crust.
Whisk together the eggs, egg whites and water and then pour this mixture over the cheese and vegetables.
Bake in the centre of the oven for 21 to 24 minutes, or until the egg mixture has set.
TO SERVE: Remove from the oven and let sit for 5 minutes before serving. This quiche goes wonderfully with locally available steamed asparagus.

Nutrition per serving :

262 calories
18 g total fat
6 g saturated fat
202 mg cholesterol
254 mg sodium
12 g carbohydrates
2 g fibre
2 g sugars
16 g protein

Excellent source of vitamin B12.

Goat Cheese, Red Pepper and Rocket Quiche

1/3 cup (80 mL) quinoa, rinsed and drained
2/3 cup (160 mL) water
2 Tbsp (30 mL) non-hydrogenated margarine, melted, divided
3 Tbsp (45 mL) egg whites
¼ tsp (1 mL) freshly ground black pepper

FILLING

3½ oz (100 g) goat feta, cut into small pieces
½ cup (125 mL) diced red bell pepper
½ cup (125 mL) tightly packed chopped baby rocket
4 omega-3 eggs
¼ cup (60 mL) egg whites
¼ cup (60 mL) water

How to :

PIE CRUST: Place the quinoa in a small saucepan, add the water and bring to a boil. Reduce heat to medium-low and cook covered for 15 to 20 minutes. The quinoa is done when the grains are translucent and all the water has been absorbed. Fluff with a fork, remove from heat and let stand covered for 5 to 10 minutes.
Preheat the oven to 400°F (200°C). Lightly brush the inside of a 9-inch (23 cm) pie plate with a little bit of the melted margarine. Reserve the rest and set the pie plate aside.
Place the cooked quinoa in a bowl and mash with a spoon.
Stir in the egg whites, pepper and the rest of the melted margarine, mixing well. The dough will look pasty; this is a good thing.
Transfer the quinoa mixture into the prepared pie plate. Using a spatula or your fingers, spread the mixture evenly across the bottom and three-quarters of the way up the sides of the pie plate to a thickness of about 1/8 inch (3 mm). This is slightly tricky; just do your best.
FILLING: Place all of the goat cheese, red pepper and rocket into the pie crust.
Whisk together the eggs, egg whites and water and then pour this mixture over the cheese and vegetables.
Bake in the centre of the oven for 21 to 24 minutes, or until the egg mixture has set.
TO SERVE: Remove from the oven and let sit for 5 minutes before serving. This quiche goes wonderfully with locally available steamed asparagus.

Nutrition per serving :