Quinoa Crusted Quiche (with Caramelized Onions and Gruyere

• Vegetarian
• Gluten free

• Produce

  • 1 Onion, large
  • 2 tbsp Parsley, fresh
  • 1 tsp Rosemary, Fresh
  • 2 tsp Thyme, fresh

• Refrigerated

  • 1 Egg white
  • 1 Egg yolk
  • 2 Eggs, whole

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Pinch Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 4 tsp Olive oil, light

• Dairy

  • 3/4 cup Gruyere cheese, grated
  • 1 1/4 cups Half and half

• Liquids

  • 3/4 cup Water

Found on fashionablefoods.com

Description

Ingredients

• ½ Cup Quinoa, uncooked **see recipe notes if you want to use leftover quinoa!
• 1 Teaspoon Extra-Light Olive Oil
• Pinch of Salt
• ¾ Cup Water
• 1 Egg White, lightly beaten **Make sure and reserve the yolk for the filling!**
• 1 Tablespoon Extra-Light Olive Oil
• 1 Large Onion, peeled, halved and thinly sliced
• Salt & Pepper
• 2 Whole Eggs
• 1 Egg Yolk
• 1 ¼ Cups Half and Half
• 2 Tablespoons Chopped Fresh Parsley
• 2 Teaspoons Chopped Fresh Thyme
• 1 Teaspoon Chopped Fresh Rosemary
• ¾ Cup Grated Gruyere Cheese
• Special Equipment: 9-inch Tart Pan with Removable Base*

Directions

• Place the quinoa in a fine sieve and rinse it under running water until the foam subsides. Drizzle the olive oil in a medium saucepot and heat over medium heat. Add in the rinsed quinoa and toast it for 1-2 minutes, or until the excess water evaporates. Season with a pinch of salt, pour in the water, and then cover and bring the water to a boil. Once the water is boiling, reduce the heat to low and cook the quinoa for about 10 minutes, or until all of the liquid is absorbed. Turn the heat off and let the quinoa sit, still covered, for 10 minutes. Remove the lid, fluff the quinoa with a fork, and then transfer to a bowl to cool completely. While your quinoa is cooling, work on the filling. Heat the olive oil over medium-low heat and add in the onion. Move it around the pan to coat and season with salt. Let the onions cook, stirring occasionally, until caramelized. This should take around 25 minutes. Once your onions are caramelized, set them aside to cool. While your onions are caramelizing, preheat the oven to 375º. Combine the cooled quinoa with the beaten egg white. Press the mixture into the tart pan using wet fingers. This part can take a little time, but just keep pressing it until it evenly fills the pan. Bake the crust for 10 minutes to set it up a bit. Meanwhile, whisk together the eggs, egg yolk, half and half, herbs and cheese in a large bowl. Sprinkle the caramelized onions over top of the dough and then pour the filling over. Bake the quiche for 20-25 minutes, or until the filling is just about set and lightly golden. If the middle is still slightly wiggling, it’s ok, as it will set up as it cools. Let the quiche cool for at least 15 minutes before cutting and serving. (Recipe time includes cooling.)