Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust on Closet Cooking

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Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust on Closet Cooking

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup quinoa, rinsed

  • 1

    cup water

  • 1

    egg

  • ¼

    cup parmigiano reggiano (parmesan), grated (optional)

  • 4

    baby artichokes

  • ½

    pound asparagus, cut into small pieces

  • 4

    eggs

  • ½

    cup milk or heavy cream

  • cup pesto

  • 4

    ounces goat cheese, crumbled

Directions

directions Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes. Mix the quinoa, egg and parmesan and press into the bottom of a pie plate. Bake in a preheated 375F/190C oven until lightly golden brown, about 10 minutes. Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes. I love your addition of artichokes. The crust recipe looks amazing too—I'll definitely have to try that next time (too many butter shortcrusts out there). This quiche is gorgeous and absolutely perfect for spring! The artichokes make for quite the presentation. I have to make this! It looks awesome! Heather Christo Love this...it has so many of my favorite ingredients! This looks so delicious and would make a wonderful brunch dish for guests. I love it...thanks for sharing! I only added 3 tbsps of pesto. It turned out great. Feta instead of goat cheese. Yes, I added your recipe. Email Address: Spice Blend


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