Quinoa-Crusted Quiche with Sun-Dried Tomatoes and Spinach

Preheat oven to 350 F.

Heat 1 teaspoon of olive oil in a medium-sized cast-iron skillet over medium-high heat. Add garlic and onion and saute until garlic is lightly brown, about 4 minutes. Add spinach and saute for an additional 3-4 minutes, or until leaves are wilted. Remove mixture from skillet and set aside.

In a medium sized bowl whisk together eggs, milk, salt, pepper, and paprika. Set aside.

In a large food processor, blend 1 cup cooked quinoa and 2 teaspoons of olive oil until a mash is formed. Transfer mash into the remaining quinoa and mix until evenly distributed.

Transfer quinoa into the cast-iron skillet and press it down using a large spoon (or clean hands) until it is firmly packed in the bottom of the skillet.

Sprinkle garlic, onion, spinach mixture onto the quinoa, followed by 4 ounces of shredded cheese. Add the soaked and drained sun-dried tomatoes over the top of that, then pour in the egg mixture. Top with remaining shredded cheese.

Transfer skillet to the oven and bake for 45-50 minutes, or until a knife inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes prior to slicing and serving.

Nutrition Info per 1/6 quiche: 330 calories, 14 g fat, 26 g protein, 24 g carbohydrates, 5 g fiber