A quiche made with leftovers veggies and eggs: ok, nothing revolutionary here. Yes, but its crust is also made of leftovers: using cooked quinoa and mixing it with ground flaxseeds, you get a very crispy crust (which is naturally gluten-free).
Ingredients for the crust:
Mix ground flaxseed, hot water and coconut oil together. Let stand a few minutes, until the coconut oil melts and the ground flax seeds transform the mix into a slimy mixture. Add cooked quinoa and gomasio. Spray oil on the pie mold. Pour and spread the quinoa/flax mixture.
– Replacing gomasio with a bit of coconut sugar or maple syrup, you could also use this crust base for sweet recipes (cheesecake, pies etc.).
– I used red quinoa, but any variety of quinoa would work.
Bake this crust about 15 minutes at 180 degrees, until it dries out and hardens up a bit.
Ingredients for the filling:
Coarsely blend all ingredients together.
Pour on the quinoa crust.
Bake for 20 minutes at 200 degrees Celsius or until the top of the quiche looks firm enough.
Allow it to cool before unmolding.
Serve with a side salad and a splash of hemp or olive oil.
Nutrition facts per serving: 126 kcal, 4.9 g protein, 8 g carbs, 0.4 g sugar, 8.3 g fat, 2.7 g fiber.