For those of you who have any sort of vague interest in my personal life, I got a new adult job! This is my first job that really pertains to my future career and I could not be more excited. I’ll be working with Lost Coast Food Company in London to develop new recipes using their products as well as developing their social media platform. (They might have converted me to a regular quinoa eater as they responsibly source their product!) I officially begin working next week, but as they sent me home with a few product samples I’ve been doing a little experimenting in the kitchen already.

This recipe is the first one I’ve created using their royal quinoa, which is beautiful, nutritious, and delicious! I’m not entirely sure where the inspiration came from, I was just doing some housework and it popped into my head! From this recipe I also developed my savory vegan nut crust (which can also be made gluten free!). I’m a huge fan and will be pairing it with so many things in the future! The crust holds together nicely, and doesn’t crumble like some other nut crusts I’ve tried.

This quiche is simple, but looks fancy af, am i rite? Definitely a recipe to bring out to impress your friends and family! You can also customize it and add in some mushrooms or zucchini if you’d like.

Walnuts are one of the healthiest nuts you can eat. They are full of healthy fat, protein, and fiber. Fiber rich foods help slow sugar breakdown thus preventing spikes in blood sugar. The fat in walnuts is the omega-3 alpha-linolenic acid (ALA). Omega-3s are known to help reduce risk for cardiovascular disease and type two diabetes. DHA which is derived from ALA is great for brain health, and makes walnuts the top nut for your noggin.

Ingredients (10 inch pan)

For the Crust

1 1/2 T ground flax seed

1/4 C boiling water

1 C almond flour

1/2 C ground walnuts

1/3 C bread or gluten free flour*

1/2 tsp salt

1/2 tsp pepper

1/4 C olive oil

For the Filling

6 medium eggs (4 large)

1 C non-dairy cream

1/2 C rinsed quinoa

1 tsp salt

1 tsp pepper

2 green onions

14-16 cherry tomatoes

Fresh rosemary for garnish

Directions

Preheat oven to 350F/180C. Oiling the tart pan is not necessary.

In a small bowl, combine the flax seed and boiling water. Allow to sit for 5-10 minutes.

Meanwhile, combine the almond flour, ground walnuts, flour, salt and pepper in a large bowl.

Stir in the olive oil and flax seed and water combination, then knead it with your hand until everything is evenly distributed.

Press the crust into the pan, making sure to get it up the sides and as even as possible.

In a medium bowl whisk together the eggs, non-dairy cream, quinoa, salt, pepper, and green onions. Pour mixture into the pan.

Halve the tomatoes and place cut side up across the pan.

Bake in preheated oven for 15 minutes, then rotate pan to ensure even cooking and bake another 15 minutes.

Allow to cool before slicing and enjoy!