Egg Pie will never be the same.
The idea for this egg pie came from a recipe out of Clean Eating magazine.
1 cup chicken broth
2/3 cup quinoa
1 bay leaf
Cook the quinoa according to the package directions; just use chicken broth instead of water and add the bay leaf. Set aside to cool.
Preheat oven 375°
4 egg whites
1/2 cup shredded cheese
1 tablespoon oil -I used coconut
1 onion – size depends on how much you like onion
2 cups of any vegetable you like in eggs-I used asparagus and kale
½ cup milk- almond milk worked great
Salt and pepper
Grease your pie dish- I like to use coconut oil (use a pie dish that is at least an inch and a half deep)
Whisk one egg in a bowl.
Add 1/4 cup of the shredded cheese
Add the cooked quinoa
Stir this all together and put it in the bottom of your pie dish, press the crust up the sides of the pie dish.
Bake for 25 min.~ until crust feels dry
While your crust is baking….
Add 1 tablespoon oil to a skillet and saute the onion and your vegetables of choice (I used leftover veggies that were already cooked).
In a bowl whisk together remaining eggs and egg whites, ¼ cup of cheese, salt and pepper…… When the sauteed vegetables have cooled little bit, add them. Pour all of this into your “crust”.
I added a little more cheese on the top.
Bake 30 to 40 min. Until a knife inserted in center comes out clean.
Allow to cool and “set” at least 20 min.