WHOLE GRAIN & VEGETABLE QUICHE

By Culinary Captain
@culinarycaptain
Ingredients

Serves: 6-8

  • 1 1/2 cups cooked farro (or any whole grain)
  • 2 tbsp extra virgin olive oil (1 for crust and 1 for cooking)
  • 1/2 large onion, chopped
  • 2 cups spinach, chopped
  • 6 oz mushrooms, sliced
  • 1/2 cup grated Gruyere
  • 4 eggs, beaten
  • 1 cup low fat milk
  • 2 cloves garlic, minced
  • 1 tsp Italian herbs
  • 1/4 tsp each salt and pepper
Instructions
  1. Cook farro according to package instructions and let cool. You can also use any leftover whole grain in your fridge.
  2. Preheat oven to 350° F. Over medium heat, add 1 Tbsp olive oil to medium pan.
  3. Add onions and sauté for 2-3 minutes. Add sliced mushrooms and cook for 4-5 minutes longer. Add garlic and stir for 30 seconds until fragrant.
  4. Add chopped spinach and let wilt, about 2 minutes. Make sure to flip spinach during, so it can cook evenly.
  5. Remove from heat and put in a colander over the sink to drain and cool. In a medium bowl, beat eggs and milk together.
  6. Add spices and cheese to the egg mixture, and gently fold cheese in to mix.
  7. In a pie pan, add remaining olive oil and spread around pan.
  8. Add cooked and cooled farro to the pie pan. Press farro around bottom and edges so it is an even layer around. You can use the edges of a measuring cup to smooth it out.
  9. Gently squeeze out any excess water from the cooked vegetables and then layer over the farro.
  10. Pour the egg mixture evenly over the vegetables. Bake for 25- 30 minutes or until the middle of the pie bounces back slightly and lightly golden.

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