I wasn’t sure how quinoa would work out in a quiche. It’s super. This quiche is low in fat and high in protein and fiber. It is a bit dense, but in a good way (unlike some people who can be dense, but in a bad way – if you know what I mean…). It’s terrific hot, or at room temperature. It reheats well enough to eat it the next day. If you want to make a vegetarian version, drop the turkey bacon and add ½ teaspoon salt.
Red Quinoa Quiche (makes one 10-inch quiche)
- 1 cup red quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 shallots, finely diced
- 4 eggs, beaten
- ¼ cup canola oil
- ¼ cup buttermilk or sour cream
- 1 cup Bisquick
- ½ cup grated Gruyere cheese
- ½ cup grated Swiss cheese
- 2/3 cup red pesto*
- ½ cup finely chopped turkey bacon (we use no nitrate, no nitrite, organic turkey bacon)
Preheat oven to 350 degrees.
Read the package instructions for your quinoa, some brands require rinsing, some do not. Place both the water and the quinoa in a small saucepan with a lid. Bring it to a simmer, and then turn the heat down to low with the cover on. You want to cook it until it is just tender, but still a bit chewy. It should take just about 15 minutes. Check it at 12 minutes. If you overcook it the texture will go from chewy to mealy – which is not an optimal outcome. Using a fine mesh sieve, drain the excess water from the cooked quinoa and set it aside to cool.
Heat the olive oil in a small sauté pan. Sauté the onions and shallots until soft, 10-12 minutes. Set aside to cool.
Whisk together the eggs, canola oil, buttermilk and Bisquick in a large bowl. Add all of the remaining ingredients (including the cool quinoa and the onions/shallots) and stir until well blended. Pour into greased 10”-inch pie pan. Reserve some cheese for the top (or add extra).
Bake for 40 min. Do not over-bake.
*Red pesto is available commercially at Whole Foods, online at Amazon and in other specialty markets. It is pesto made out of sundried tomatoes. If you cannot find red pesto, you can substitute sun dried tomatoes packed in oil. Drain the sundried tomatoes and place them in your blender. Process them until smooth. Use just 1/3 of a cup of the processed sundried tomatoes instead of the 2/3 cup red pesto.