Quinoa Crusted Quiche with Pepper Relish - alive magazine

Ingredients

• 1/2 cup (125 mL) white quinoa, rinsed well under cold water
• 1 cup (250 mL) water or vegetable broth
• 4 large organic eggs, divided
• 1 cup (250 mL) jarred roasted red peppers, diced
• 2 Tbsp (30 mL) chopped fresh parsley leaves
• 2 tsp (10 mL) balsamic vinegar
• 1/4 tsp (1 mL) crushed red pepper flakes
• 1/8 tsp (0.5 mL) fine sea salt
• 1 Tbsp (15 mL) grapeseed oil, plus extra for greasing pie plate
• 1/2 cup (125 mL) thinly sliced green onions
• 3 cups (750 mL) packed baby spinach leaves
• 1 cup (250 mL) milk of choice
• 1/2 cup (125 mL) grated smoked Gouda cheese
• Pinch of nutmeg (optional)