Pumpkin Quiche with Quinoa Crust
This hearty breakfast is a perfect fall treat. The quinoa "crust" is delicious and crunchy, but cuts the carbs substantially. Ensure you are using canned pumpkin and not pumpkin pie filling, which has a lot of added sugars.
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- Prep time
- 1 hr
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- Cook time
- 1 hr
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- Servings
- 8 Servings
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- Serving size
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1 piece (1/8 of quiche)
Ingredients
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nonstick cooking spray
- 1
- 1
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cooked quinoa
- 2 cup
- 2 cup
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cream cheese (reduced-fat, softened)
- 1 tbsp
- 1 tbsp
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egg white
- 1
- 1
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1% milk
- 1 cup
- 1 cup
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large eggs
- 2
- 2
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fresh thyme (chopped)
- 1 tsp
- 1 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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ground nutmeg
- 1/4 tsp
- 1/4 tsp
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canned pumpkin purée
- 1 cup
- 1 cup
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Directions
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Preheat the oven to 400 degrees F. Coat an 8-inch baking pan with cooking spray. Set aside.
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To prepare the crust, mix together the cooked quinoa, cream cheese, and egg white in a medium bowl until thoroughly combined. Cover and refrigerate for 1 hour.
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Press the quinoa crust mixture into the bottom and up the sides of the pie pan. Bake the crust for 10 minutes, remove from oven and set aside. Turn the oven down to 350 degrees F.
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In a large bowl, whisk together the remaining ingredients to create the quiche filling. Whisk until well blended and frothy.
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Gently pour the pumpkin mixture into the partially-cooked quinoa crust. Bake for 45-50 minutes or until set.
Reviews
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Instructions are unclear. How much of what egg goes in the crust? What goes in the filling?