Friday, January 30, 2015

Artichoke, Asparagus, & Pesto Quiche with Quinoa Crust

Woah, that title is a mouthful. 
Today I am sharing with you the most wonderful brunch recipe. I made it for dinner one night, so you could really make it whenever you fancy. This quiche is packed with flavor, and two of my favorite things: asparagus, and artichokes. 

What you are going to need: asparagus, artichokes, pesto, quinoa, eggs, any type of cheese you prefer, and milk. 

Boil the quinoa as the instructions state. Let cool for five minutes and then mix with one egg. Flatten the quinoa on the bottom of your pie tin. Bake at 360 degrees for about ten minutes. The crust will turn a golden brown. 

Next mix one a half cups of milk, a half cup of pesto, three eggs, parmesan cheese, one can of quartered artichokes, and chopped asparagus in a bowl. 

Pour the mixture in the pre cooked crust and bake for about thirty five minutes. A quick trick to know the quiche is fully cooked: a toothpick should come out of the center cleanly. 

This was seriously delicious, and had a punch of flavor. This will definitely impress if you are hosting a brunch or dinner for family and friends. 

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