Quiche with quinoa

1. Stage

Rinse the quinoa thoroughly. Cereals can be bitter because the seeds are covered with a layer of saponins, so it is better to soak for a few hours and rinse before cooking. Pour water 1:2, bring to a boil and cook over low heat for 15 minutes.

2. Stage

Remove from the heat and leave for 10 minutes with the lid on.

3. Stage

Add mustard and olive oil, mix thoroughly. Let cool and add the egg white.

4. Stage

The resulting mass is distributed over the form, forming the sides (it is better to take 22-24 cm in diameter, I have 20 cm, for me the sides seemed a little thick). On the bottom of the form put parchment paper. Leave for 1 hour.

5. Stage

Meanwhile, let's prepare the stuffing. Chop the champignons and onions, fry them in olive oil until the onions are cooked.

6. Stage

In the original recipe we used goat's cheese, in my case it was Adygean cheese. Shred the cheese and mix it with the onion-mushroom stuffing. Salt and pepper to taste, add your favorite spices, such as cumin.

7. Stage

Stir the cream well with the eggs

8. Stage

And add to the filling.

9. Stage

Pour the filling into the prepared mold, and place cherry tomato slices on top

10. Stage

And small pieces of cheese.

11. Stage

Bake in a preheated (180 degrees) oven for about 30-35 minutes.

12. Stage

Now wait for the quiche to cool and serve! The next day it cuts perfectly and the filling holds its shape.