Quinoa, Tomato, and Spinach Tart
Delicious, Gluten-Free & High Protein Brunch!
Time to read: 4 mins | Time to make: 1.25 hour | Yields: 4 servings
Ingredients
Base:
1/2 cup (100 g) of dry quinoa
3 tablespoons (30 g) of flaxseed meal
Filling:
3 small eggs
6 tablespoons (100 g) of egg whites
5.3 oz (150 g) Greek yogurt
3.5 oz (100 g) Cottage cheese
3.5 oz (100 g) Feta Cheese
1.76 oz (50 g) Mozzarella Cheese, shredded
1/2 teaspoon of salt
Black pepper
7 cherry tomatoes, cut in half
Handful of Spinach
Method
Cook Quinoa: Add 1/2 cup of quinoa and 1 cup of water to boil in a small pot. Lower the heat and simmer for 15min. Remove from heat and let stand for 5min. Fluff with the fork. Perfect quinoa every time.
Bake the crust: Preheat the oven to 420° F (220° C). Mix quinoa with flaxseed meal using a rubber spatula. Place the mix into a parchment paper-lined 9-inch (22 cm) tart pan, allowing the edges to rise a little bit above the base. Bake for 20 minutes until beginning to brown at the edges. Remove from the oven. Leave the oven on.
Make the filling ( do this while the base is baking): In a medium bowl, whisk together the eggs, egg whites, yogurt, feta, cottage, salt, and pepper until combined. Pour mixture over the base. Place tomatoes and spinach and sprinkle the shredded mozzarella over everything.
Bake until the filling is set and won’t jiggle when shaken, about 35 minutes. Remove from the oven and let cool slightly before serving warm with some hot or pesto sauce.
Nutrition facts, per serving:
Energy: 292kcal | Carbs: 21 g | Protein: 20 g | Fat: 14 g
Notes
This recipe is brought to you through the game I recently joined with some awesome food bloggers from back home. It is called #zajednickiobrok (community meal) organized by @pecatzivota This recipe is based on a recipe developed by the awesome @matejic_dragana
