Wow I can’t begin to tell you how excited I was to be able to be home for two days! I know that doesn’t sound like a lot, but for a busy bee like myself, it was so reenergizing! I normally don’t cook real food (and by that I mean desserts) because I don’t have my own kitchen and I get a free meal plan in the caf, but when I was home I had plenty of time to experiment in the kitchen and come up with some yummy meals. So I just had to share them with you.
This recipe is a perfect dish for Christmas morning. It’s super healthy which is perfect to get your morning started and your tummy ready for your Christmas feast. But it’s still delicious, so don’t worry about sacrificing a party for your taste buds for something that is good for you. I got you covered.
This is a what my sister and I decided to call “Christmas Quiche”. It has a quinoa crust, and I decided to use goat cheese instead of Feta but you could use your favorite! It’s simple, fast, and DELICIOUS! It also comes out of the oven looking like it popped off a magazine cover.
Okay I know, you’re drooling so I’ll just hand over the recipe. Enjoy!
- 2 cups cooked quinoa, chilled
- 1/8 tsp freshly ground black pepper
- 1 large egg, beaten
- Cooking Spray
- 1 tsp. canola oil
- 1/2 onion, thinly sliced
- 1 (5ounce) bag baby spinach
- 1/2 cup 1% low fat milk
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper
- 4 large eggs
- 2 large egg whites
- 1.5 ounces goat cheese, crumbled
1. For the crust, preheat the oven to 375 degrees.
2. Combine quinoa, pepper and egg in a bowl, stirring well. Press mixture into bottom and up the sides of a 9 inch pie plate coated with cooking spray. Bake at 375 for 20 minutes. Cool.
3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; saute 3 minutes. Add spinach; saute 3 minutes. Remove from heat and cool.
4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Armand spinach and onions in the crust; pour egg mixture over spinach. Sprinkle with goat cheese. Bake at 375 for 35 minutes. Let stand for 5 minutes, cut into 4 wedges. Enjoy!