Quiche with Quinoa/Rice Crust

Ingredients

• 1/4 sea saltNutrition
• 1/2 cup baby spinachNutrition
• 4 oz medium cheddar cheeseNutrition
• 6 oz shrimpNutrition
• 3 large eggsNutrition
• 1 large egg whiteNutrition
• 3/4 cup unsweetened vanilla almond milkNutrition
• 2 cups rice & quinoa blendNutrition
• 1/4 tsp onion powderNutrition
• 1 cup broccoli, choppedNutrition
• 1 tbsp parsleyNutrition
• 1 1/2 tbsps ground dried basilNutrition

Directions

1. 1Crust: preheat oven to 350 °F (175 °C). By hand mix quinoa and rice blend with 1 egg white in a medium sized bowl. Press into 9" pie pan sprayed with cooking spray. Bake 10 minutes or until firm.
2. 2Quiche: preheat oven to 400 °F (205 °C). Place broccoli in center of pre-baked pie crust. Place eggs, milk, cheese, parsley, basil, salt and onion powder into blender. Begin at low speed and increase to high and blend until smooth. Pour liquid mixture over broccoli. Add shrimp. Bake 40-45 minutes or until top is brown.
3. 3Note: instead of shrimp try turkey bacon, crab meat, fresh spinach, chopped tomatoes or peppers, etc.

Nutrition per serving

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