Quinoa Crusted Spinach Artichoke Quiche

 A bite of late summer in early spring.. canned and dried food can do wonders for psychological vitality...

Serves 3-4

Ingredients

1/2 cup sautéed spinach and fennel

1 Tbsp olive oil

1 onion, sliced into moons

1 can artichoke hearts, drained and halved

2 cloves garlic, sliced

1 handful sundried tomatoes, chopped

1 handful parmesan

1 handful grated gruyère

4 eggs, beaten

1 cup milk

3/4 cup cream

pinch nutmeg

lots freshly ground black pepper

pinch fleur de sel

pinch piment d'espelette

1/2 cup quinoa, soaked 1 hour, rinsed and drained

Directions

1.  Heat the olive oil in a wok or pan and add the sliced onions.  Cook until translucent, then add the artichoke halves, face down.

2.  Let the artichokes color a bit, then add a bit of fleur de sel, ground pepper, and garlic slices.  Heat through, then set aside.

3.  Make the "appareil" by beating together the eggs with the milk and cream.  Do this until frothy.  The frothier your appareil, the fluffier your quiche will be.  Add in the nutmeg, some fleur de sel, a generous hand of ground black pepper, and a pinch of piment d'espelette.

4.  Butter a baking dish well on the bottom and sides.  Place the quinoa so it covers the bottom of the dish.  Add the sautéed spinach with fennel, then the parmesan, followed by the artichoke mixture, sundried tomatoes, and grated gruyere cheese.  Finish by pouring the appareil or egg mixture over it all.

5.  Cook at 180°C 350°F for 35-45 minutes or until the top starts to become golden.

6.  Let cool for at least 20 minutes before serving.  This is admittedly the most difficult part.

The fruits of your labor will be mush appreciated and the new season will prepare your soul for the emergence of the Wood element...

This quiche is much easier to scoop once it has cooled.  The quinoa somewhat solidifies and forms a pleasantly nutty crust that ins nicely contrasted with the tang of the sundried tomatoes.