1 C cooked Quinoa and Rice mixed (purely for aesthetic value!...I cook mine together in the rice cooker, perfect every time, you can just use quinoa if you wish)
2-3 C chopped, diced or grated vegetables (I used capsicum, cherry tomatoes and red onion….use whatever you have in the fridge- anything goes)
½ C of herbs (I used basil and oregano)
¼ a block of haloumi cheese cut into little cubes (tofu or beans as dairy free option)
1 T olive oil
¼ milk of choice (I used almond)
¼ C LSA (optional)
Salt and Pepper to taste
Heat oven to 180 degrees
Lightly grease your baking dish and then cover the bottom with the cooked quinoa and rice….pressing down to create a crust
Chop or grate all of your vegetables, herbs and haloumi and toss them together in a bowl and then pour over your crust
Whisk the eggs with the olive oil, LSA, milk and salt and pepper and pour over your vegetables
Cook for 25 minutes or until the quiche starts to brown, serve with a fresh leafy green salad.
***Left overs make a great lunch option - hot or cold. This will also freeze well in portion sizes.
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