Quiche.

So I swear I thought about writing this post like 400 times. But between traveling to Arizona to be in my bestie's wedding, my baby's first birthday party, turning in two giant projects for work, planning and running prom, student congress elections, and teaching 5 fitness classes a week......I have been mildly busy. If you know me in general, you know I love to be busy, but this whole mom thing is a whole new level of busy. I want to make sure I spend 100% of my time with Brady when I am not at work and he is awake....hence the 10:00 PM post (he's fast asleep). I love being with my nugget, and giving him my full attention. Cooking and working out have always been my outlets. When I am stressed, I have to find a way to cope and food and fitness are where it is at. Brady loves to join me in the kitchen, so it has become our nightly ritual to cook yummy dinners together. We are working on Brady's picky palate, but it has led me to lots of experiments (some turning out better than others)...a few of which Brady even enjoys. This quiche was not only insanely good, it was easy, nutritious, and a great prep-ahead meal for a crazy week.
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The crust was amazing, totally different, and so simple. I can't wait to try other renditions of this bad boy in the future. I am totally going to sweeten it and make strawberry pie....if it ever actually gets warm.

Here is what you need ingredient wise:

Crust:
2 cups cooked quinoa (Eric always has a huge pot of quinoa in the fridge, so I lucked out here- shout out to my healthy hubby!!!)
1 large egg beaten
1/8 teaspoon ground black pepper

Filling:
1 bag of spinach
1 cup cooked asparagus chopped
1/2 white onion thinly sliced
1/2 cup "milk" ---> I used pea protein milk and loved it
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1 and 1/2 ounces feta cheese crumbled
1/2 cup mozzarella cheese

Directions Crust:
1. Preheat the oven to 375 degrees F.
2. Mix quinoa black pepper and egg.
3. Spray a 9- inch pie pan with non-stick spray, then press the mixture into the pan (just like you would with a normal pie crust).
4. Bake for 20 minutes, and let cool.

Directions Filling:
1. Heat a pan with one tablespoon of olive oil over medium heat. Add chopped onion and spinach and saute for 3 minutes. Remove from heat and set aside to cool.
2. In a mixing bowl, combine milk, salt, pepper, red pepper, eggs and egg whites.
3. Combine the spinach and onion with the liquid mixture, and add the pre-cooked asparagus (this is a random add-on....but I had cooked asparagus the night before. You can really add any veggies you like), and mozzarella cheese.
4. Pour mixture and spread evenly over the quinoa crust. Top with the feta crumbles.
5. Bake at 375 degrees F for about 35 minutes (honestly I just kept checking the cheese to make sure it looked done). You can even broil the quiche for a few minutes to get a nice brown feta topping.
6. Cool and serve.

This meal was awesome for dinner, but made a really great reheated breakfast too! Like I said before, you can reuse any veggies! The more the merrier! I am now all about easy meals that can be reheated. I used to hate leftovers, until I had a one year old. Now I will pretty much eat dirt, as long as it is easy....and sort of nutritious.

XoXo,
NaturallyNati