This tempting recipe is a new and easy way to add wholesome ancient grains to your diet. The crust—made with a mix of organic rye, quinoa, bulgur, barley, and other grains—cradles a scrumptious Cheddar-cheese quiche that features summer squash, bell peppers, and mushrooms.
- 1 cup fresh sliced mushrooms
- 1 cup summer squash slices, sliced 1/2-inch thick
- 1/2 cup chopped bell pepper
- 1 clove garlic, finely chopped
- 3 eggs
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Heat oven to 375°F. Spray 9-inch pie plate with nonstick spray.
In medium bowl, stir together SEEDS OF CHANGE® Seven Whole Grains and beaten egg. Press into bottom and sides of pie plate; sprinkle cheese evenly over rice mixture.
In 10-inch nonstick skillet, heat oil. Cook and stir onion 3 minutes. Stir in mushrooms, squash, bell pepper and garlic. Cook 5 minutes longer or until vegetables are tender.
In large bowl, whisk the 3 eggs, milk, salt and pepper. Spoon vegetables evenly over cheese. Pour egg mixture over vegetables. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.