Quinoa crust tart
Quinoa crust tart topped with vegetables. Great gluten-free and vegetarian option.
Servings: 6 mini tarts (2 and half inch each)
Calories: 207kcal
Ingredients
- 1 cup quinoa
- 3 eggs
- 500 ml water
- 6 tablespoon mustard
- 3 zucchinis
- 1 red pepper
- ½ cup grated cheese of your choice
- Salt to taste
Instructions
- In a pot, pour the water, once it is boiling, add the quinoa. Cook for about 20-25 minutes or until tender. Allow to cool down.
- In a bowl, beat the eggs, add salt and pepper to taste. Add the quinoa, previously drained. Mix. Spread a thick layer in your individual molds (mine are like mini cheesecake molds).
- On each of them, spread a spoon of mustard - I prefer whole grain mustard ''A l'ancienne''.
- Wash your zucchinis and slice them thin. Put them on your quinoa crust.
- Cut your red pepper in brunoise and distribute them on your pie as a topping.
- Add your grated cheese. On this one, I did not put any cheese, but the first time I did it I added crumbles of goat cheese.
- Cook in the oven 15-20 minutes at 400F.
Notes
petitporcini.com
Nutrition
Calories: 207kcal | Carbohydrates: 24g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 274mg | Potassium: 517mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 43mg | Calcium: 122mg | Iron: 2mg