Looking for a breakfast that feels indulgent but keeps your health goals in check?
This fall, we’re swapping out the traditional pastry for a nutritious and crunchy Quinoa Crust in this fantastic Pumpkin Quiche recipe, courtesy of the American Diabetes Association.
This quiche isn’t just delicious and satisfying; it’s a smart way to enjoy a hearty fall treat while significantly cutting back on carbohydrates. The quinoa provides a great textural element, making this “crust” a truly delightful and healthy foundation.
A quick reminder for your grocery list: Always choose canned pumpkin, not pumpkin pie filling. Pie filling has significant amounts of added sugar that we want to avoid!
Instructions:
nonstick cooking spray
2 cup cooked quinoa
1 tbsp cream cheese (reduced-fat, softened)
1 egg whites
1 cup 1% milk
2 large eggs
1 tsp fresh thyme(chopped)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1 cup canned pumpkin purée
Step-By-Step Instructions:
- Preheat the oven to 400 degrees F. Coat an 8-inch baking pan with cooking spray. Set aside.
- To prepare the crust, mix together the cooked quinoa, cream cheese, and egg white 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 remaining ingredients to create the quiche filling. Whisk until well blended and frothy.
- Gently pour the pumpkin mixture into the partially-cooked quinoa crust. Bake for 45-50 minutes or until set.
https://diabetesfoodhub.org/recipes/pumpkin-quiche-quinoa-crust