Pumpkin Quiche with Quinoa Crust

Pumpkin Quiche with Quinoa Crust
Summary

Ensure you are using canned pumpkin and not pumpkin pie filling, which has a lot of added sugars.

  • Prep time
    1 hr
  • Servings
    8 Servings
  • Serving size
    1 piece (1/8 of quiche)
Breakfast Foodie Holidays & Entertaining Vegetarian Low Sodium
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 piece (1/8 of quiche)
  • Amount per serving Calories 105

  • Total Fat 3g
    • Saturated Fat 1g
  • Cholesterol 50mg
  • Sodium 125mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 6g
  • Potassium 140mg
Breakfast Foodie Holidays & Entertaining Vegetarian Low Sodium
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • cooked quinoa
    2 cup
  • cream cheese (reduced-fat, softened)
    1 tbsp
  • egg white
    1
  • 1% milk
    1 cup
  • large eggs
    2
  • fresh thyme (chopped)
    1 tsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • ground nutmeg
    1/4 tsp
  • canned pumpkin purée
    1 cup
Directions

Directions

  1. Preheat the oven to 400 degrees F. Coat an 8-inch baking pan with cooking spray. Set aside.

  2. Mix together the cooked quinoa, cream cheese, and egg in a medium bowl until thoroughly combined. Cover and refrigerate for 1 hour.

  3. 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.

  4. In a large bowl, whisk together the quiche filling ingredients until well blended and frothy.

  5. Gently pour the pumpkin mixture into the partially-cooked quinoa crust. Bake for 45-50 minutes or until set.

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