Swiss Chard Quiche with Quinoa Crust

This recipe was inspired while I was waiting on line at the Farmer’s market with my arms laden with fresh vegetables (and Swiss chard of course). Baskets of fresh herbs were cleverly placed at the register. I had my ‘Ta da’ moment and created this recipe. Even better, I made a gluten free crust with quinoa adding both protein and fiber.

Servings: 6 | Prep time: 20 min | Cook time: 1 hour 5 min

INGREDIENTS

Crust
2 cups cooked quinoa, prepared according to package directions
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 beaten egg
vegetable oil cooking spray

Filling
2 tablespoons olive oil
1 medium onion, chopped
1 large bunch Swiss chard, leaves and stems thinly sliced
1/2 cup chopped dill
1/2 cup chopped parsley
4 ounces cheddar cheese, shredded
2 beaten eggs

DIRECTIONS

Quinoa Crust
Preheat oven to 375˚ F.
Prepare quinoa according to package directions. Remove from heat and add butter, salt and pepper.
Add egg and mix until combined.
Spray 9” pie plate or a casserole dish with vegetable oil.
Press the quinoa mixture into the prepared dish and bake for 30 minutes at 375˚ F.

Filling
Heat the oil in a large skillet over medium heat. Add the onions and sauté for 3-4 minutes. Add the Swiss chard, in batches, and sauté for an additional ten minutes. Add the dill and parsley and mix until combined. Season with salt and pepper to taste.
Add the cheese to the pan and mix. Add the beaten eggs and stir until combined.
Transfer the filling to the quinoa piecrust.
Bake at 375˚ F for 35 minutes.