Spinach Quiche with Buckwheat Crust

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Contributed by: BMC Teaching Kitchen

Spinach Quiche with Buckwheat Crust

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This buckwheat quiche recipe is from a wonderful cookbook by Didi Emmons called Wild Flavors. We love it because the buckwheat adds a nutritional punch, and a unique, slightly crunchy texure. Our version is a bit lighter, with milk instead of heavy cream, and we have removed some steps to make this a simple recipe to prepare. Instead of buckwheat, you may use leftover, cooked rice (white or brown). Try serving this for lunch or dinner with a simple green salad.

 

 

 

Serves:
4 servings
Total Time:
50 minutes
Prep Time:
20 minutes
Cook Time:
30 minutes

Ingredients


Eggs - 6 large Milk - 1 cup fat-free (skim) dairy milk, or unsweetened plant-based milk Nutmeg - ¼ teaspoon, ground Thyme - ½ teaspoon fresh, or ¼ teaspoon dried (or other herb of choice) Cheese - ½ cup grated parmesan or cheese of your choice Greens - 1 cup frozen spinach or other greens Black_pepper - to taste Salt - ½ teaspoon Oil - 2 Tablespoons olive, avocado, canola, or oil of your choice Buckwheat - ¾ cup buckwheat groats (also called kasha), uncooked, or 1 ½ cups cooked barley or rice

Instructions

Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Combine all ingredients besides buckwheat in a large bowl. Whisk together until eggs are well combined.
Step 3
Add oil to an 8" skillet and tilt the pan so the oil coats the bottom of the pan. Pour in the buckwheat groats, and rotate the pan so the buckwheat sticks to the oil.
Step 4
Pour egg mixture over the buckwheat, then bake for 30 minutes.
Step 5
Allow the quiche to cool in the skillet so that the buckwheat crust continues to cook and soften up. It will still have a slight crunch to it when served, as if it were al dente.

Notes

Nutrition Information

Calories:
307 Calories
Fat:
16
Saturated Fat:
3.7
Carbohydrates:
Net Carb: 27
Dietary Fiber:
4
Protein:
15.6
Sodium:
456

Dietary Restrictions

Vegetarian