2 Cups – Quinoa grain, cooked
4 TBSP – Basil Pesto
1 Cup – Asiago Cheese, grated
4 – Eggs, beaten
1/2 Cup – Milk
1/8 tsp salt
1/4 tsp pepper
1 Cup – Alder Smoked Salmon
1 Cup – Plain Yogurt
2 TBSP -Lemon Curd
2 tsp – Lemon Zest
Cook Quinoa according to instructions, add the 4 TBSP of
Basil Pesto into the cooked Quinoa, then add 1/2 Cup of
the Asiago Cheese and mix them well. Press the Quinoa
mixture into a 9″ pie plate, covering the sides and bottom of
pan to create a “crust” Place the crust into a 400 degree
oven for 15 minutes to set. Remove from oven and set
aside. In a medium bowl add the 4 eggs, 1/2 cup of milk,
the 1/8 tsp of salt and 1/4 tsp of pepper. Beat well. Add the
one cup of Smoked Salmon and using a spatula, fold in
carefully. Pour mixture into the prepared “Crust” and place
in the 400 degree oven for 40 minutes.
At that time add the remaining 1/2 cup of Asiago cheese to
the top and return to oven for 20 minutes.
In a small bowl add the 1 cup of plain yogurt, 2 TBSP of
Lemon Curd and 2 tsp of Lemon Zest. Mix well and
refrigerate until Quiche has finished baking.
Allow Quiche to sit for 5-7 minutes before serving.
Alongside or on top of the Quiche place the Lemon Yogurt
Sauce and serve. !
Serves 6-8
Sheila Parker
Reno, NV