Italian Quiche With Quinoa Crust

• 2 cups quinoa, cooked in chicken broth
• 2 tablespoons gluten free all-purpose flour (could use any flour)
• 1 egg, slightly beaten
• 1 tablespoon butter, melted
• 1 teaspoon basil, dried
• 1 teaspoon oregano, dried
• 12 teaspoon red pepper flakes
• 14 cup red bell pepper, sliced
• 14 cup yellow bell pepper, sliced
• 14 cup orange bell pepper, sliced
• 14 cup zucchini, sliced
• 18 cup onion, diced
• 4 eggs
• 2 egg yolks
• 14 cup milk (I used almond milk)
• salt
• pepper
• 3 slices prosciutto
• 12 cup Italian cheese blend

1. Preheat oven to 375 degrees.
2. Mix ingredients for crust into a bowl to make a dough-like consistency.
3. Press into pie plate, sprayed with non-stick spray.
4. Bake crust for 12-15 minutes until set.
5. Fill crust with all vegetables (peppers, zucchini, onion).
6. In a small bowl, blend eggs, yolks, milk, salt and pepper.
7. Slowly pour egg mixture over veggies, allowing it to get into every nook and cranny.
8. Bake quiche for 20-25 minutes until starting to set.
9. Top with ham, then cheese.
10. Place back in the over and bake for 5-10 minutes more, until set and cheesy starts to brown.

quinoa, flour, egg, butter, basil, oregano, red pepper, red bell pepper, yellow bell pepper, orange bell pepper, zucchini, onion, eggs, egg yolks, milk, salt, pepper, italian cheese blend

Taken from www.food.com/recipe/italian-quiche-with-quinoa-crust-499530 (may not work)