Tomato and Goat Cheese Crustless Quiche

This dish I whipped up to go along with Spicy Chickpea Patties and Vegetable Gravy for my weekend feast. It is a tradition of mine to treat my husband and my friend Basil to a special meal, unless the temperatures are too high to consider even a small amount of time in the kitchen. I suspect this weekend might be one of those times when minimal food prep is in order.

The balance of flavors are simply sublime and this makes an excellent breakfast too, just on its own. The goat cheese is really essential in the quiche, and the other cheeses certainly compliment the rest of the ingredients, including the fresh basil from my garden and nutty quinoa. I was told this was worthy of any restaurant menu meal.

Summer is a great time to grow your own fresh herbs, peppers and tomatoes, and I have a lovely potted garden growing in the backyard. Economical, fresh and you can fetch just want you want without wasting anything.

Tomato and Goat Cheese Crustless Quiche with Quinoa

Recipe by Lisa Turner
Published on June 26, 2012

A simple, delicious and fresh tomato and goat cheese quiche with quinoa

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Ingredients:

1/2 cup quinoa
3/4 cup water
6 sun-dried tomatoes
2 teaspoons sesame oil
1 medium onion, diced
1/3 cup quinoa flour or unbleached white flour
4 large eggs
3 tablespoons fresh basil, finely chopped
2 - 3 fresh green or red chilies, seeded and finely chopped
3 medium plum tomatoes or 2 medium tomatoes, seeded and diced
1/3 cup milk or yogurt
5 oz (140 gram) soft goat cheese, crumbled or mashed
1/2 cup fresh grated sharp Cheddar cheese
1/3 cup fresh grated Parmesan cheese
pinch of cayenne
1 teaspoon sea salt
fresh cracked black pepper to taste

Instructions:

Rinse the quinoa and soak overnight in the water in a small saucepan. Bring to a boil, reduce the heat to low, cover and cook for 15 to 20 minutes or until the water is absorbed. Set aside and let cool. Fluff with a fork before adding to the rest of the ingredients.
Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop.
Grease a 9-inch pie plate or baking dish with butter or oil.
Heat the oil in a skillet over medium heat. When hot, add the onion and stir for 5 minutes or until the onion begins to brown. Remove from heat.
In a large bowl, whisk together the flour and eggs. Now add the cooked quinoa, onion, basil, tomatoes and sun-dried tomaotes, milk or yogurt, goat cheese, Cheddar cheese, Parmesan cheese, cayenne, salt and black pepper. Stir well to combine. Transfer the mixture to the greased baking dish and smooth the mixture out evenly with a spatula.
Bake in a preheated 350° oven for 50 minutes or until set. Let the quiche cool for 10 minutes and run a knife around the edges of the dish. Cut into wedges and serve hot, at room temperature or cold.

Makes 6 to 8 servings