Note from The Foodie Journal: This is my first post of any kind to the site since the bombings in Boston. Thanks to everyone for their notes “checking in”. I didn’t feel right posting anything last week while all the insanity was going down, but now I feel a desperate need for normalcy. As far as I’m concerned, there is little more normal than food. So, to that end, here is another awesome Meatless Monday recipe from Kim and the great folks at inSHAPE Fitness! Enjoy, and stay safe! [Visit One Fund Boston to help those affected by the attack on April 15th in Boston.]
Quiche is quick and easy to make, and it satisfies most taste buds with weekday dinner bliss. Sure, you might not break out the quiche for a dinner party, but when you need a quick Meatless Monday idea, quiche pleases the crowd. We added quinoa to this version to add crunch but realized that it also provided an earthy, nutty flavor.
- 9″ pie crust
- Extra virgin olive oil
- One medium onion, chopped
- One red pepper, chopped
- 1 cup cooked quinoa
- 5 medium/large eggs
- 1 cup Fage greek yogurt (we used 2%)
- 1/2 cup softened goat cheese
- 1 tsp pepper
- 1 tbsp Parmesan cheese
Drizzle olive oil in a skillet and sauté onion and pepper, until onion is translucent. Don’t burn them! Remove from heat, stir in quinoa and blend completely. Set aside.
Preheat oven to 400 degrees. Bake frozen pie crust for 5-6 minutes. Remove from oven and set aside. Lower heat to 350 degrees.
In mixing bowl, beat eggs thoroughly. Add yogurt, goat cheese and pepper and continue blending until smooth and creamy. Fold onion, pepper, and quinoa into egg mixture. Pour into pie crust then sprinkle top with Parmesan cheese. Bake for 45-50 minutes until browned on top.