Quinoa Crust Quiche

• 2 cups chopped mushrooms
• 7 eggs
• 1/2 cup half-and-half
• 1 1/2 cups chopped broccoli
• 2/3 cup shredded Cheddar cheese
• 2 large green onions, chopped
• 1/2 teaspoon garlic salt
• 1 1/4 cups quinoa flour
• 1/3 cup butter at room temperature
• 2 tablespoons water, or as needed

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease a 9-inch pie dish with butter.
3. Cook and stir mushrooms in a dry skillet over medium heat until soft and mushrooms have released their liquid, about 10 minutes.
4. Remove from heat.
5. Whisk eggs and half-and-half together in a bowl and stir in broccoli, Cheddar cheese, green onions, garlic salt, and cooked mushrooms.
6. Refrigerate filling.
7. Mix quinoa flour and butter in a bowl until mixture forms small clumps; stir water into quinoa mixture until dough comes together.
8. If dough is too dry, add more water, 1/2 teaspoon at a time, until dough holds together.
9. Press dough into prepared pie dish to form a crust; pour filling into crust.
10. Bake quiche in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

mushrooms, eggs, broccoli, cheddar cheese, green onions, garlic salt, quinoa flour, butter, water

Taken from allrecipes.com/recipe/quinoa-crust-quiche/ (may not work)