Description
Gluten-Free, Dairy-Free
Ingredients
Scale
Crust
- 1 c. cooked white quinoa
- 1 c. almond meal
- pinch of sea salt
Filling
- 2 stalks of bok choy
- 1 portobello mushroom
- 1/4 c. sweet white onion [chopped]
- 3 eggs
- 2 garlic cloves [minced]
- 1/2 tsp. sea salt
- 1/2 tsp. fresh black pepper
Instructions
- 1. Cook quinoa and allow to cool.
- 2. Preheat oven to 350 and lightly spray the tart pan with olive oil and set aside.
- 3. In a large bowl, combine 1 cup of cooked quinoa and 1 cup of almond meal and add salt. Use your hands to mix it and create a dough.
- 4. Place the dough in the tart pan and use your hands to push it down and smooth it out evenly. The crust should be around ¼ thick on the bottom and all the way around.
- 5. Finely chop 2 leaves of bok choy, dice 1 medium portobello mushroom, and finely chop ½ of a medium sweet white onion. Add all of the veggies to a medium bowl then season with sea salt and pepper and mix together.
- 6. Empty the mushroom, bok choy, and onion mixture into the tart pan and spread it out flat.
- 7. In a small bowl, whisk 3 eggs and mix in sea salt, pepper, and minced garlic.
- 8. Pour the egg mixture over the veggies. Place the tart pan onto a baking sheet [not necessary, but it makes it easier to remove the tart from the oven.]
- 9. Bake for 26 minutes, remove, and allow to cool.
- Prep Time: 35
- Cook Time: 26
Nutrition
- Serving Size: 4
- Calories: 432
- Sugar: 6
- Sodium: 662
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 56
- Protein: 20
- Cholesterol: 140