- 1
Ingredients
- CRUST
- 2 cups cooked quinoa, soaked and/or sprouted if possible. Note 1 cup dry= about 2 cups cooked.
- 1 egg, beaten
- 2 Tbsp gluten free flour (eg. oat, buckwheat, quinoa)
- 1 Tbsp extra virgin olive oil
- 1 tsp dried basil
- 2 tsp dried oregano
- 1/4 -1/2 tsp salt, I used 1/2 tsp for a saltier crust
- 1/4 tsp black pepper
- FILLING
- 2 cups broccoli, cut into small pieces (about 1-2” pieces)
- 1 red bell pepper, finely chopped
- 1/4 tsp salt
- 1/4 cup hemp milk (any milk will work)
- 1/3 cup sundried tomatoes, finely chopped (look for sundried tomatoes with no added ingredients)
- 1/4 white onion, diced
- 5 eggs
Preparation
Step 1
Don’t have broccoli? Use whatever you have in your fridge; greens, fresh herbs, cauliflower… feel free to experiment and let me know what you added!
Tip: To make this recipe even easier cook your quinoa in a rice cooker, it’s hands off and there’s no need to babysit it!
INSTRUCTIONS
1. Preheat oven to 375 and grease a 9” pie plate.
2. Mix all ingredients for the crust together.
3. Press crust mixture into pie plate.
4. Bake for 12-15 minutes.
5. Saute broccoli, bell peppers and onion in a cast iron skillet or frying pan in about a tsp of oil.(I saute each veggie separately as I like them cooked to different degrees. I cook my broccoli until the edges are just browned, pepper just slightly (so they still have some bite, about 1 -2 minutes), and onion until slightly browned.
6. Place all fillings in crust.
7. Beat together eggs, milk, and salt in a bowl and pour over veggies.
8. Bake 25-30 minutes, until an inserted knife comes out clean.