Zucchini Quiche with Quinoa Crust

Quiche is a versatile and easy dish to put together for brunch or dinner.  This veggie-packed version, made with fresh squash and peppers, has a unique spin – a quinoa “crust” th...

Directions

Set the oven to 350°F.  Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the vegetables and garlic and cook for 10 minutes or until tender, stirring occasionally.  Season to taste.

Beat the eggs and soup in a large bowl with a fork or whisk.  Stir in half the cheese.  Season as desired.  Remove and reserve 1/4 cup egg mixture to add to quinoa.  Stir the vegetables into the remaining egg mixture.

Stir the quinoa and reserved 1/4 cup egg mixture in a large bowl.  Spray a 10-inch deep dish pie plate with vegetable cooking spray.  Press the quinoa mixture into the bottom and up the sides of the pie plate to form a crust. Pour the egg and vegetable mixture into the crust..  Sprinkle with the remaining cheese.

Bake for 45 minutes or until set.  Let cool for 20 minutes before slicing.

Ingredients

1 medium zucchini, thinly sliced (about 1 1/2 cups)
1 small yellow squash, thinly sliced (about 1 cup)
1 large red bell pepper, diced (about 1 cup)
1 small red onion, diced (about 1/2 cup)
3 cloves garlic, minced
6 egg
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup shredded Parmesan cheese or Asiago cheese or smoked Gouda
2 cups cooked quinoa (we thought rainbow quinoa looked the best, but plain works, too)

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