Meatless Monday Recipes: Quinoa Quiche courtesy of inSHAPE

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.

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.

Ingredients:

  • 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

Preparation:

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.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

Meatless Monday Recipes: Veggie Polenta Pie courtesy of inSHAPE

This is a recipe I look forward to trying out on my father-in-law. Despite being Brazilian-born, my father-in-law’s family has strong Italian roots, so much so that their entire family, including my wife, have Italian citizenship.

This is a recipe I look forward to trying out on my father-in-law. Despite being Brazilian-born, my father-in-law’s family has strong Italian roots, so much so that their entire family, including my wife, have Italian citizenship. One of his absolute favorite things is polenta, typically served up with a meat of some kind. But, this veggie version in pie form seems like a great way to pay homage to his roots, while going meat-free for a day. As always, many thanks to Kim Watkins and the great team over at inSHAPE Fitness!

Ingredients:

  • Salt and pepper
  • 1 cup uncooked polenta
  • 4 cups water
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 cup red onion, chopped
  • 1 tsp parsley, chopped
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 cup red wine
  • 2 cups tomatoes, chopped
  • 1/2 cup carrot, shredded
  • 1/2 cup celery, chopped
  • 1/2 stick of butter (5 tbsp), softened at room temperature
  • 3/4 cup corn flour
  • 1 cup spinach, chopped
  • 1 cup red pepper, chopped
  • 1/4 cup pine nuts
  • 1 cup mozzarella cheese, shredded

Preparation:

(Note: At some point in the preparation, take advantage of those “quiet” moments when cooking down the wine and veggie mixture, or freezing the dough in the tart pan to prep the spinach, red pepper, and cheese. Or, you can obviously do this in advance.)

Add uncooked polenta and salt (about a tsp) to boiling water, slowly with a whisk. Once the ingredients are well blended, lower heat to medium-low and continue to stir until you are happy with the texture and taste of the polenta. Remove from heat.

In a saute pan, heat olive oil then add garlic, onion, and spices to brown for about 5 minutes. Pour in red wine to de-glaze pan and lower heat to simmer. Add tomatoes, carrot, and celery then cover and cook for 30-45 minutes. When happy with the flavor, insert hand blender and liquefy sauce for later.

Measure out 3 cups of cooked polenta and blend with butter. Gradually add corn flour and when mixture gets doughy, cover and refrigerate for 10-15 min.

Butter a tart pan, or use cooking spray. Using your hands, spread dough into pan as evenly as possible. Freeze for 30 minutes.

Preheat your oven to 375-degrees.

Once you pull the crust from the freezer, spread about 1/2 cup of sauce first. Then add spinach, then red peppers, pine nuts, and finally cheese.

Bake for 40-45 minutes until golden brown and remember to give the dish about 20 minutes to cool before serving.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.