Crustless Quinoa Quiche
[Vegan]
Author Bio
International plant-based and gluten-free recipes made using seasonal ingredients.
Jessica is a certified plant-based chef, and...
International plant-based and gluten-free recipes made using seasonal ingredients.
Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes. Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan.
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Crustless Quinoa Quiche [Vegan]
Perfect for a light dinner or brunch, these crustless quinoa quiche bites are high in protein and fiber but light enough to feast on. Besides quinoa, they contain kale, sweet potato, celery, red onion, and are held together by flax eggs. Freeze a big batch for a healthy addition to...
Perfect for a light dinner or brunch, these crustless quinoa quiche bites are high in protein and fiber but light enough to feast on. Besides quinoa, they contain kale, sweet potato, celery, red onion, and are held together by flax eggs. Freeze a big batch for a healthy addition to your weekly meals, or an appetizer you simply need to warm and serve.
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Ingredients You Need for Crustless Quinoa Quiche [Vegan]
How to Prepare Crustless Quinoa Quiche [Vegan]
- Soak 2 cups of quinoa for 4-8 hours, rinse, and drain. Place in pot with 4 cups water, bring to a boil, reduce to simmer and cook until water is absorbed or tender, about 10 minutes. You will have leftover quinoa.
- Preheat oven to 375°F.
- Mix flax meal and water and let sit.
- Blanch kale in boiling water, drain, and rough chop.
- Combine kale, celery, onion, potato, and seasoning into a food processor, and pulse until combined.
- In a large bowl, add quinoa, almond milk, flax eggs, and processed vegetable mixture, and stir until combined.
- Pour mixture into a small baking pan.
- To make appetizer-sized portions, use cookie scoop and place balls onto parchment paper. You will cook these for less time, about 20 minutes until balls brown slightly up and become somewhat firm.
- Serve immediately, or freeze for later use.
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