Brocolli & cheddar quiche

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Brocolli & cheddar quiche
(With quinoa crust)
Substituting dairy milk for almond or rice milk and cutting out or omitting the cheese turns this vege loaded pie into a healthier alternative. I like the brocolli blanched to retain nutrients. The quinoa increases the protein compared to traditional carb and gluten loaded bases.
2.5 cups cooked quinoa
1 tsp dried mustard
1 tsp turmeric
1 egg
Freshly ground black pepper
Coconut oil

Filling:
1 head brocolli cut into florets (6 cups)
1/2 cup water
2 T olive oil
3 cloves garlic, sliced
Seasalt & black pepper to taste
5 eggs
1/2 cup milk of choice
1/4 – 1/2 cup shredded sharp cheddar cheese ( omit if dairy free or substitute with nut or seed cheese)
Preheat oven to 375C.

Mix together quinoa, mustard, turmeric, egg and a pinch of black pepper. Grease a 9 inch pie plate with the coconut oil and press quinoa mixture into the bottom and all the way up the sides. Bake for 15 minutes or until golden brown and starting to crisp.

Filling:
Cook or blanche broccoli ( depending how cooked you like it). Add olive oil, garlic, S&P and toss to coat and cook a little if you prefer garlic sauteed. Arrange in quinoa shell. Whisk together eggs and cover broccoli. Sprinkle cheese on top.
Bake 35-40 minutes until the filling is set and cheese is bubbly.

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