Jess' Veggie Pie
|1/2 cupquinoa rinsed ~~amp drained|
|1 largebunch chicory; (or Kale, or chard) - cut into bite size pieces|
|1 head romaine lettuce; shredded|
|3 tbsolive oil|
|2 mediumyellow onions|
|3/4 cupfresh or 2-3 tsp dry parsely; (fresh is better)|
|3/4 cupcrumbled feta cheese|
|3/4 cupaged goat cheese; or swiss cheese|
|3 eggs, lightly beaten|
|1/2 cuppine nuts; if desired|
|1/3 cupbread crumbs; (if desired)|
Jess' Veggie Pie Preparation
1. place quinoa in saucepan, toast over medium heat, 2-3 minutes, or until almost dry. Add 1 cup water, season with salt, if desired. Cover, bring to a boil Reduce heat & simmer for 15 minutes. Remove from heat, transfer to large bowl.
2. Heat large pot over medium heat. Add your rinsed chicory, which will be a little bit wet. Cook 3-5 minutes, until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1-2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, chop into small pices. Stir greens into quinoa.
3. Preheat oven to 350F. Heat 1 tbs oil in skillet over medium-high heat. Add onions, saute until browned. Add cooked onions, fresh parsely, pine nutes, feta, and other cheese to quinoa mixture. Stir in eggs, season with salt & pepper to taste.
4. Pour 1 tbs oil into 9 inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with 1 Tbs olive oil, and bake 20 to 30 more minutes, until golden brown.
Optional - at the end, before you drizzle olive oil, add bread crumbs to top. At the very end, broil for about 1-2 minutes, until top is crispy.
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