Lunch: Pumpkin Quiche with Quinoa Crust

Ensure you are using canned pumpkin and not pumpkin pie filling, which has a lot of added sugars.

Ingredients

Quinoa Crust
Cooking Spray
2 cups cooked quinoa
1 tablespoon reduced-fat cream cheese, softened
1 egg white
Quiche Filling
1 cup 1% milk
2 large eggs
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup canned pumpkin purée

Instructions

Preheat the oven to 400 degrees F. Coat an 8-inch baking pan with cooking spray. Set aside. 
Mix together the cooked quinoa, cream cheese, and egg in a medium bowl until thoroughly combined. Cover and refrigerate for 1 hour. 
Press the quinoa crust mixture into the bottom and up the sides of the pie pan. Bake the crust for 10 minutes, remove from oven and set aside. Turn the oven down to 350 degrees F.
In a large bowl, whisk together the quiche filling ingredients until well blended and frothy.
Gently pour the pumpkin mixture into the partially-cooked quinoa crust. Bake for 45-50 minutes or until set.

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