Spring Vegetables and Feta Quiche with Quinoa Crust

Spring isn’t spring without asparagus and certainly not without quiche.  I’ve been wanting to make this quiche for some time now.  I love the design of the asparagus on top and of course the insides are just as delectable.  Filled with spring’s best vegetables and undoubtedly it’s most nutritious ones, you’ll love the flavors, the texture and how fast you can pull this together.  So easy and fun to make too!

The kids will want to help create the unique crust.  It’s made from cooked quinoa (I added a little leftover rice in the picture), and a large egg.  Then it’s a matter of pressing it into a well coated pie pan and baking it for about 20 minutes.  Easy-peasy!  Here’s a little tip:  cover the edge of the quinoa crust with some aluminum foil so it won’t dry out.

Fill the baked crust with not only sauteed spring veggies, but with low-fat milk, more eggs and reduced-fat feta cheese.  It bakes up so nice and brown in about 30 minutes or until set.  Nutritional values look something like this for six servings:  188 calories, 7.3 grams fat, 11 grams protein and 18 grams carbohydrate.  The carbs come from high fiber quinoa, nutritious vegetables and milk; you can’t go wrong with healthy ingredients like that.  Happy Spring!

One Year Ago:  Spring Vegetable and Ham Stir-Fry

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