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
- Cook farro according to package instructions and let cool. You can also use any leftover whole grain in your fridge.
- Preheat oven to 350° F. Over medium heat, add 1 Tbsp olive oil to medium pan.
- 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.
- Add chopped spinach and let wilt, about 2 minutes. Make sure to flip spinach during, so it can cook evenly.
- Remove from heat and put in a colander over the sink to drain and cool. In a medium bowl, beat eggs and milk together.
- Add spices and cheese to the egg mixture, and gently fold cheese in to mix.
- In a pie pan, add remaining olive oil and spread around pan.
- 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.
- Gently squeeze out any excess water from the cooked vegetables and then layer over the farro.
- 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.
DOWNLOAD FREE CALENDARS & LISTS
Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.
