Straight from the pages of the award-winning The Vegetarian's Complete Quinoa Cookbook, assembled and edited by one of the most intelligent and hilarious ladies we know, Mairlyn Smith. This pie crust is gluten free, easy to make and tastes great. It can also be used for a fruit filling, which makes it one of those perfect versatile recipes
Place the quinoa in a small saucepan, add the water and bring to a boil. Reduce heat to medium-low and cook covered for 15 to 20 minutes. The quinoa is done when the grains are translucent and all the water has been absorbed. Fluff with a fork, remove from heat and let stand covered for 5 to 10 minutes.
Preheat the oven to 400°F (200°C). Lightly brush the inside of a 9-inch (23 cm) pie plate with a little bit of the melted margarine. Reserve the rest and set the pie plate aside.
Place the cooked quinoa in a bowl and mash with a spoon.
Stir in the egg whites, pepper and the rest of the melted margarine, mixing well. The dough will look pasty; this is a good thing.
Transfer the quinoa mixture into the prepared pie plate. Using a spatula or your fingers, spread the mixture evenly across the bottom and three-quarters of the way up the sides of the pie plate to a thickness of about inch (3 mm). This is slightly tricky; just do your best.
Place all of the goat cheese, red pepper and arugula into the pie crust.
Whisk together the eggs, egg whites and water and then pour this mixture over the cheese and vegetables.
Bake in the centre of the oven for 21 to 24 minutes, or until the egg mixture has set.
Remove from the oven and let sit for 5 minutes before serving. This quiche goes wonderfully with locally available steamed asparagus.
- 1 9-inch quiche