Asparagus, Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

Sometimes as I write these posts I wish I was eating the food instead of just writing about it.  This is most definitely one of those days.  Can we please rewind to last Sunday, when I was actually eating this beautiful quiche instead of just gawking at it?

I guess it doesn’t work that way, so I will just have to tell you about it.  The quinoa crust is really easy to make and ridiculously tasty.  All it is is quinoa, egg and parmesan mixed together and pressed into your pie dish.  I am picky about my crusts, and I like this a thousand times more than your typical bready crust.  I love having something that’s all ready to just warm up (or not! Quiche is also great cold!) in the mornings, and I’ll definitely be trying out numerous variations of this recipe.  I could see soppressata, roasted red peppers and manchego being nice, or using this same pesto goat cheese base with sun-dried tomatoes and pine nuts.  Okay I’m making myself hungry, and since I don’t actually have any quiche on hand, I suppose I’m going to have to go figure out something to eat for breakfast!

Asparagus, Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

Adapted fom Closet Cooking

Ingredients

• 1 cup dry quinoa, cooked according to package
• 2 eggs
• 1/2 cup grated parmesan
• 1 can artichokes, diced (reserve three artichokes to garnish!)
• 1 pound asparagus, cut into small pieces (reserve 6 spears to garnish!)
• 8 eggs
• 1/2 cup milk or heavy cream (I used 2%)
• 2/3 cup pesto
• 8 ounces goat cheese, crumbled

Directions

1. Mix the quinoa, egg and parmesan and press into the bottom of a large greased pie plate.
2. Bake at 375F oven until lightly golden brown, about 15 minutes.
3. Meanwhile, saute or steam the asparagus until just tender and set aside.
4. In a large bowl, mix the artichokes, asparagus, eggs, milk, pesto and goat cheese. Pour into quinoa crust.
5. Garnish with asparagus spears and halved artichokes
6. Bake at 375F oven until golden brown and set in the center, about 45-55 minutes depending on the depth of your pie dish.  If the top is still not set, switch to broil for about 5 minutes.
7. Remove from oven and let set before serving.  The longer you let it set, the more intact the pieces will be.

Serves 8

Johanna