Dairy Free Sundried Tomato Spinach Quiche w/ Quinoa Crust

Directions

For the Crust:

1. Grind flax seeds in a small coffee grinder and mix flax meal with 2 Tbsp water in a small bowl. Set aside.

2. Cook quinoa in water as you would rice. Add 1 cup quinoa and 1.5 cups water into the pot, bring to the boil, stir well, cover and immediately reduce heat to simmer. Simmer for about 10 minutes or until water is completely absorbed.

3. Remove from heat and fluff with a spoon to prevent from sticking to the bottom of the pot and quickly cover again to keep in steam.

4. Preheat the oven to 400 F (200ºC).

5. Let quinoa cool down enough to be able to work with it with your hands.

6. Once quinoa is touchable, add flax meal mush to it and knead together with your hands until the flax seed is thoroughly mixed into the quinoa and everything forms a dough.
If the quinoa falls apart into its individual little seeds, add a little more water (1 Tbsp at a time) to make it stickier. The dough may kind of fall apart but in big chunks, not the individual seeds.

7. Put dough in a lightly greased (especially the sides) 9" (24cm) separable tart pan and press into the pan with your fingers until bottom and sides are covered up to the edge.

8. Place in the oven and bake for 25-30 minutes or until golden.

For the Filling:

1. Preheat the oven to 350 degrees F.

2. Add spinach, onion, tomatoes, and herbs to the pre-baked pie crust.

3. In a medium bowl, whisk together eggs, milk, salt, and pepper. Whisk or blend with an immersion blender until completely smooth.

4. Pour egg custard mixture into the pie crust over the veggies and herbs.

5. Place quiche on a baking sheet (to prevent any spills) and bake at 350 degrees F. for 40-50 minutes, or until almost the entire quiche is set, but the center is *slightly* wobbly. (It will continue to set as it cools.)

6. Allow the quiche to cool at least 15- 20 minutes before slicing. (The center should no longer be wobbly)

7. Enjoy!