As I have mentioned before, I love quinoa. So I made one of my favorite dishes today and thought I would share the recipe here. (So sorry, Irene, that quinoa is so expensive in your country!).
First the recipe, and then some pics to explain the process…
Crustless Asparagus-Quinoa Quiche (Serves 10)
12 asparagus spears
2 tbsp butter or margarine
¼ cup thinly sliced scallions (use some of the green)
2 tbsp chopped pimento
½ tsp dry basil leaves
pinch of nutmeg
¼ tsp white pepper
2 cups cooked quinoa
¼ lb. shredded Swiss cheese (1 cup packed)
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
1 cup milk
½ cup whipping cream
salt
Remove tough ends from asparagus. Cut 10 asparagus 3-inches down from the tips and parboil 3 minutes. Cut remaining asparagus in ½ inch pieces. Melt butter or margarine in a skillet; add chopped asparagus and sauté for 5 minutes. Add scallions, pimento, basil, nutmeg and pepper; sauté stirring for a couple of minutes.
In a large bowl mix the sautéed asparagus with rest of ingredients, seasoning with salt to taste. Transfer mixture to a well buttered 10-inch quiche pan that has been placed on a round pizza baking sheet and bake in a preheated 400° oven for 25 minutes. Remove from oven and arrange asparagus tips on top in a spoke fashion, pressing down a little. Bake 15 more minutes or until quiche browns and puffs. Let quiche cool for a few minutes before cutting into 10 wedges. Quiche can be prepared 1 or 2 days ahead and reheated in a 350° oven for 20 minutes.
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My comments on this recipe…
Since I often eat alone, I tend to halve recipes, which was the case here. I also prefer fresh basil… about 2 tbsp. fresh.
I steam my quinoa first, while chopping and preparing the other ingredients:
Then prepare the veggies…
And then mix all the ingredients together…
Since I halve the recipe, I then bake the quiche in two small loaf pans (about 6 inches long and 3 inches wide). This gives me four servings, two per loaf. Don’t my little loaves look yummy?
And serve hot with a salad. Today’s was cucumber with sour cream and dill. Mmmm!
I am a self-learner. I taught myself to sew and to quilt. And I taught myself how to draw. I am learning how to dye my own fabrics and am dabbling with mixed media. I am a quilt designer and teacher, and design and publish my own line of quilt patterns. With this blog I would like to share the bits and pieces of my life.
5 Comments
Someday will be…
Submitted by ipraragon on Mon, 03/08/2010 – 12:28.
Thanks, Angie. Maybe someday I’ll find it cheaper, or (most probably)I decide to buy it, just to try it for one time, as I’ve done with other foods I want to try.(Sushi ingredients are not cheap, but my daugther Carmen and I really love it, so,we buy’em once in a while). Your quiche looks so motivating to do that…
Irene.
quinoa
Submitted by Mariette.Shepard on Mon, 03/15/2010 – 11:28.
I am new to quinoa, so how do you steam it?
Cooked just like rice
Submitted by admin on Mon, 03/15/2010 – 13:53.
It doesn’t have to be steamed – it’s just what I prefer. And I use a vegetable steamer for that. But it can be cooked just like rice. In this case, about 2 cups of water per cup of quinoa and just cook it until the kernels “burst” open.
quinoa
Submitted by Mariette.Shepard on Tue, 03/16/2010 – 10:17.
Thanks. I’ll give it a try!
Finally I did it!!!
Submitted by ipraragon on Mon, 04/26/2010 – 14:13.
As I told before, I kept invited to try it, no matter how expensive it would be. So I prepared it last week, and when I bought quinoa at our local Walmart, I realized why it’s so expensive. First, the brand I found is organic. Second, it’s harvested in Bolivia, then sent to the USA to be packed and distributed again, I guess troughout the world. I found it in two varieties: red and white, so maybe other day I’ll try the red one. As we can’t load pics in here, I sent you an e-mail with the pics of the two I make: A large one, for 8 servings, and a not-so-small, personal sized, for my husband’s lunch at work. Everyone at home were delighted! Thanks you so much for sharing not only sewing or quilting tips, but a lot of culture. Love,
Irene/ Guatemala, C.A