Ingredients
- 2 cups quinoa grain, cooked
- 4 tbsp. basil pesto
- 1 cup Asiago cheese, grated
- 4 large eggs, beaten
- ½ cup milk
- ⅛ tsp. salt
- ¼ tsp. pepper, black only
- 1 cup alder-smoked salmon
- 1 cup plain yogurt
- 2 tbsp. lemon curd
- 2 tsp. lemon zest
- chili leaves, optional
Make it step by step
- Cook quinoa according to instructions; add the 4 tbsp of basil pesto into the cooked quinoa.
- Then add ½ cup of the asiago cheese and mix them well.
- Press the quinoa mixture into a 9" pie plate, covering the sides and bottom of pan to create a "crust"; place the crust into a 400° F oven for 15 minutes to set.
- Remove from the oven and set aside.
- In a medium bowl, add the 4 eggs, ½ cup of milk, the ⅛ tsp. of salt, and ¼ tsp. of pepper.
- Beat well. Add one cup of smoked salmon and using a spatula, fold in carefully.
- Pour mixture into the prepared "crust" and place in the 400° F oven for 40 minutes.
- At that time, add the remaining ½ cup of asiago cheese to the top and return to oven for 20 minutes.
- In a small bowl, add the 1 cup of plain yogurt, 2 tbsp. of lemon curd, and 2 tsp. of lemon zest. Mix well and refrigerate until quiche has finished baking.
- Allow quiche to sit for 5-7 minutes before serving. Alongside or on top of the quiche, place the lemon yogurt sauce and serve. Garnish with the chili leaves, if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.