Tomato and Basil Crustless Quiche

Name: Tomato and Basil Crustless Quiche
Ingredients: ⅔ cup (160 mL) water; ⅓ cup (80 mL) quinoa; 1 tsp (5 mL) vegetable or olive oil; 1 tsp (5 mL) vegetable or olive oil; 1 cup (250 mL) diced onion; ¼ cup (60 mL) quinoa flour or all-purpose flour; ¼ cup (60 mL) quinoa flour or all-purpose flour; 4 large eggs; 2 Tbsp (30 mL) minced fresh basil (or 2 tsp/10 mL dried); 2 Tbsp (30 mL) minced fresh basil (or 2 tsp/10 mL dried); 1½ cups (375 mL) seeded and diced Roma tomatoes (about 3); ¼ cup (60 mL) milk or half and half cream (10-12%); ¼ cup (60 mL) milk or half and half cream (10-12%); 1 cup (250 mL) shredded mozzarella cheese; ⅓ cup (80 mL) freshly grated Parmesan cheese; ¼ tsp (1 mL) salt; Pinch ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A savory and warm home-style dish that is quick to throw together. If you prefer a crust, use this recipe to fill any of your usual pastry recipes.

Ingredients

⅔ cup (160 mL) water
⅓ cup (80 mL

Leftovers
Lunch
Dinner
Main course
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 350°F (180°C)