There are not enough hours in a day. We're all running around from one obligation to another. I juggle a lot of things: my schooling, lovely walks with my husband, my four kids' busy school and social life and our everyday nutritional needs. Eating healthy becomes a huge challenge, especially for the gluten-sensitive and the health-conscious. I recently purchased my first box of Quinoa Flakes and have been exploring ways to incorporate this ingredient into some convenient dishes. This vegetarian lunch or brunch dish is a great option for a packed lunch or a cozy family gathering. It comes together in no time and the results are fantastic. Enjoy!
|Crustless high protein Quiche with Quinoa Flakes|
Have fun with this recipe. Replace the chopped spinach with any leftover cooked vegetables you have on hand. Although I am singing the praises of Quinoa Flakes, they can be replaced with your favorite GF breadcrumbs.
8 oz chopped frozen spinach, thawed
8 oz lowfat plain cottage cheese
8 oz lowfat sour cream
1/2 cup egg whites
1/2 cup shredded mozzarela cheese or italian cheeses
1/2 cup quinoa flakes
1/4 tsp sea salt
1/2 tsp garlic powder
Preheat oven to 375F
Mix all the ingredients together in a large bowl.
Transfer mixture to a pre-oiled lasagna pan
Bake for 50-55 minutes. Let cool 5 minutes before slicing. Leftovers are great cold.
Similar recipes for your enjoyment:
Potato Spinach Crustless Quiche
Spaghetti Squash and Quinoa Bake
Zucchini Cheese Casserole