Quinoa Egg and Veg Quiche
by Susan Arruda
3-4 sliced mushrooms
1 stalk green onion, chopped
1/2 medium zucchini, diced
1/2 red pepper, chopped
2 tsp. olive oil
Crack the 3 eggs in a mixing bowl and whip together using a fork.
Preheat a cooking pan at medium heat. Add the olive oil.
Sauté the vegetables for a few minutes, stirring until cooked.
Season with garlic, onion powder, salt & pepper to taste and crushed chili peppers, if some spice is desired. Add the cooked vegetables to the eggs and stir to combine together.
Pour into a prepared crust (Try our healthy, trans fat free Quinoa Pie Crust which can also be prepared to be gluten free!) and bake at 350 for 15-18 minutes, until cooked through in the center.
Optional: add 1/4 cup of grated low fat cheddar cheese to the egg mixture before placing in the oven to cook.