Quinoa Spinach Quiche with Crusty Millet Base - By Chef Ashish Spencer

Quinoa, a staple food in Andean countries, has gained popularity worldwide due to its superior nutrient composition. Rich in essential amino acids, calcium, phosphorus, and iron, quinoa serves as an excellent base for both savory and sweet dishes. Paired with the ancient grain millet, this quiche offers a nutritious and flavorful meal.

Ingredients: 

For Quiche Filling:

- Quinoa: ½ cup

- Vegetable stock: 250 ml

- Salt: ½ tsp (or to taste)

- Pepper: ½ tsp

- Spinach (1 large bunch)

- Olive oil: 2 tbsp

- Onion (medium), thinly sliced

- Leek (small), thinly sliced (green onions are great substitutes)

- Grated processed cheese: ½ cup

- Fresh cream: 2 tbsp

Salad, to serve:

- Roasted capsicum

- Feta

- Peas

- Corn

- Baby spinach

- Lemon

- Olive oil dressing

For Crusty Millet Base:

- Whole wheat flour: 100 g

- Ragi flour: 100 g

- Buckwheat flour: 50 g

- Butter: 125 g

- Baking powder: ¼ tbsp

- Water for binding

Method:

1. Preheat the oven to 200?C. Place quinoa in a small saucepan and toast over medium heat for 2-3 minutes. Add vegetable stock and salt to taste, cover, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.

2. Place a steamer with water in the base over medium-high heat and bring to a boil. Add the spinach to the steamer basket and steam for 3-5 minutes, or until wilted. Remove spinach, cool, squeeze out excess water, and chop into small pieces.

3. Heat 1 tbsp olive oil in a frying pan over medium heat. Add onion and leek, and cook gently for 10 minutes until tender. Reduce heat to medium-low, allow onions to caramelize, and season with salt and pepper.

4. In a bowl, combine cooked quinoa, spinach, cheese, and caramelized onions.

5. For the crust, mix all flours and baking powder. Rub butter with flour until breadcrumb consistency is achieved. Add cold water to bind into a dough. Line a pastry tin with the dough, dock it nicely, and blind bake in the oven at 180 degrees Celsius.

6. Assembling: Spread the quinoa and spinach filling over the crust. Top with additional grated cheese.

7. Bake in the oven at 180 degrees Celsius until golden brown.

8. Serve hot with salad for a delightful meal.