I also decided to make a quinoa-crusted friquisha. I call it friquisha because it’s a cross between a frittata and a quiche. The filling is very versatile and you can practically add anything you have on hand to make it your own. I like to roast a bunch of veggies and then I have some leftover for other meals during the week. Paired with a nice side salad, this is a refreshing twist on dinner that can also work well for brunch or breakfast on the go the next day.
Quinoa-Crusted Frittata
For the crust:
- 1/2 cup quinoa
- 1 cup chicken broth or water
- 1/4 cup parmesan
- 1 egg
- salt, pepper, all-purpose seasoning
Preheat oven to 425. Boil the broth or water, add the quinoa, simmer and cover for about 12-15 minutes until tender. Let cool slightly, add parmesan, egg, cheese and seasoning and mix. Place into a 9-in pie plate (I use silicon) and bake at 425 for about 10-15 minutes until firm and golden.
For the filling:
- 1 cup egg substitute
- 4 eggs
- 1/4 cup non-fat half-n-half or milk or greek yogurt
- 2 apple chicken sausage links (or your fav), chopped and sautéed in pan until golden
- various roasted veggies (I used zucchini, sweet taters and mushrooms at 425 for about 30-40 minutes)
- 1/2 cup sharp cheddar
- crumbled herbed goat cheese (I used TJ’s brand)
- salt, pepper, all purpose seasoning
Simply mix the egg sub, eggs, half-n-half, goat cheese and seasonings in a bowl. Put one layer of veggies, sausage and cheddar down over the crust, and alternate with the egg mixture. Bake at 425 for 10 minutes, then reduce oven to 350 and bake for another 25 minutes depending on your pie size until golden and poofy. Enjoy with a nice side salad!
