•2 cups cooked and cooled quinoa (you can cool it in the fridge or freezer to speed this up if you like)
•5 whole free range organic eggs, whisked
•1/4 cup milk substitute like almond or coconut milk (or organic cow or goats milk, if well tolerated)
•3 cups diced veggies (any – I used broccoli, cauliflower, bell pepper, spinach, mushrooms)
•2 small or 1 large onion, diced (I sautéed mine in 1 tbsp virgin coconut oil for extra flavour)
•1/2 cup shredded organic cheese (a goat cheese will also work for this recipe)
•about 1/4 tsp each chili flakes and cayenne pepper (or to desired spiciness)
•1-2 cloves pressed garlic
•1/2 tsp each sea (or Himalayan rock) salt and fresh cracked pepper
•Pre-heat your oven to 350 F.
•Place eggs in a bowl and whisk until blended.
•Sauté your onions in 1 tbsp virgin coconut oil (if desired), or just leave them raw.
•Stir in all other ingredients except eggs.
•Grease a pie dish with a touch of virgin coconut oil.
•Scoop quiche-wa mixture evenly into your pie dish and pour eggs over the mixture.
•Place in the oven and bake for about 40-50 minutes.
•Remove from oven and let cool in muffin tin or pie dish.
•Using a knife, release the edges of the quiche-wa slice in seving sizes and remove, serve and enjoy .