uvegottatrythis Tomato and Basil Crustless Quiche!

This is my favorite quiche recipe. It’s from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming. Follow their cooking instructions for the quinoa and it’ll turn out perfect every time. I am sensitive to the bitterness from the saponin (the natural coating that deters birds) so I soak and rinse my quinoa. I soak it in a measuring cup while I prepare the onion and tomato. Then I rinse it in a fine mesh strainer. If you’re not sensitive to the bitterness you can skip. If you have two 9-inch round baking dishes, double the recipe and make two because it freezes great!
2/3 cup water
1/3 cup quinoa
1 tsp olive oil
1 cup diced onion
1/4 cup quinoa or all-purpose flour
4 large eggs
2 TBSP minced fresh basil (or 2 tsp dried basil)
4 Roma tomatoes,diced
1/4 cup milk
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper

Preheat oven to 350 degrees. Lightly grease a 9-inch round baking dish.

Bring water and quinoa to boil in small saucepan. Reduce to simmer, cover and cook 10 minutes. Turn the heat off and leave the covered saucepan on the burner for additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

While quinoa is cooking, heat the oil in a large skillet on medium-low heat. Sauté the onion until tender and opaque, about 10 minutes.

Whisk together the flour and eggs. Add quinoa, onion, basil, tomatoes, milk, mozzarella and Parmesan cheese, pepper. Pour into prepared dish and bake 50 minutes on center rack, until the center is firm. Remove from the oven and cool 10 minutes.

This is great hot or cold and pairs well with a spinach salad!