Quinoa Crust Quiche

For the crust

• 185g cooked quinoa
• 1 egg
• 100g grated cheese

For the filling

• 1⁄2 medium onion, chopped
• 1 can of sweet corn
• 1 bunch of green asparagus
• 5 eggs
• 150g high-protein cream cheese
• Cherry tomatoes
• Goat cheese
• Himalayan pink salt
• Black pepper

1. 1Beat the egg and mix it with the cooked quinoa and grated cheese.
2. 2Meanwhile, preheat the oven to 180 ºC for 15 minutes.
3. 3Transfer the mixture into a quiche pan and press it down with your hands until the base and sides are evenly coated.
4. 4Bake for 15 minutes, then set aside.
5. 5Chop the asparagus into bite-sized pieces and halve the cherry tomatoes.
6. 6In a skillet, gently sauté the onion along with the asparagus, sweet corn, and cherry tomatoes.
7. 7Season to taste and set aside.
8. 8In a bowl, whisk the eggs with the cream cheese.
9. 9Fold in the sautéed vegetables and crumbled goat cheese.
10. 10Season again to taste.
11. 11Mix well and pour over the quinoa crust, which will have cooled down slightly.
12. 12Bake for 30-40 minutes until the edges are set and firm, while the center still has a slight wobble.
13. 13Let cool for 20 minutes before slicing or unmolding.
14. 14Done! Our Quinoa Crust Quiche is ready to enjoy.