Sweet Pea Quiche in Teff Crust

by Joanne on July 26, 2014

It looks like another beautiful weekend!  Maybe a little rain here and there but that makes all of our garden’s flourish! 

Celebrate with another Bob’s Red Mill recipe. Vegetarian and Gluten Free,

Sweet Pea Quiche with Teff Crust3

From Bob’s Red Mill Whole Grain Every Day Cookbook.

Bobs Red Mill GF Flours

Serves 4 – 6

  • 1/2 cup Teff Grain
  • 1 3/4 cups water
  • pinch sea salt
  • 2 TBS olive oil
  • 15 oz can Petite New Peas, 50% less salt, drained
  • 1/2 cup 1% milk
  • 1/4 cup egg whites
  • 4 large eggs
  • Hot pepper sauce such as Tabasco to taste
  • 1/4 tsp salt
  • 4 – 6 oz Fontina or Gouda cheese, shredded
  • 1/2 cup onion, chopped
  • 1/3 cup orange or yellow bell pepper, chopped
  • 3 cherry tomatoes, sliced

Heat water in a sauce pan to boil. Add Teff and reduce to a simmer and add salt. Cook for 20 minutes.  Drain off any water that might be sitting on top.  Stir in the oil. 

Preheat oven to 350 F.  Press the teff mixture into a 9” pie plate.  Set aside.

In a food processor, blend the peas with the milk until smooth.  Add the egg whites and whole eggs plus the hot sauce and salt. Blend.

Sprinkle the cheese on top of the teff crust.  Pour on the sweet pea mixture and top with the pepper and onions.  Place the cherry tomato slices around the outside rim.  Bake for 45 – 55 minutes or until set in the middle.

Sweet Pea Quiche with Teff Crust1

Light and fluffy. Healthy, nutritionally loaded.  This is not only taste good meal but a feel good meal as well.

Sweet Pea Quiche with Teff Crust2

Enjoy the weekend. Stay motivated and keep moving.

WHEN YOU STAND ON THE STARTING LINE (From Gibson’s Running)

“When you stand on the Starting Line, you join the club. When you stand at the Starting Line you earn your membership. Millions dream of being where you are. You are no longer a dreamer. You are a doer.
Thousands more started a training program but never finished. They started with the same enthusiasm as (or more than) you. They started with more or less the same physical gifts or disadvantages as you did. They had no more and no less reason to be successful than you.

But somewhere along the way, they lost that enthusiasm. Somewhere on the road or on the track or treadmill, they decided that the rewards just weren’t worth the effort. They decided that they could live without finding their limits, without challenging their expectations of themselves and without taking a hard look at their image of themselves.

You didn’t. If you’re standing at the Start Line, you’ve not only accepted the challenge, but you’ve also beaten back the demons. You’ve conquered your imagination and self-imposed limitations. You’ve gone further, got stronger and become tougher than you ever imagined.”

-Author Unknown

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3 Comments

  • At 2014.07.27 05:39, Choc Chip Uru said:

    I really want to try this quiche, more so than anything because of the delicious teff crust 😀

    Cheers
    Choc Chip Uru
    Choc Chip Uru´s last blog post ..CCU Undercover: IPPUDO SydneyMy Profile

    • At 2014.07.27 16:45, Mary said:

      Wow, interesting, I was not expecting the peas to be blended in. That has possibilities for thickening up a quiche without a lot of fat. And the gluten-free teff crust is worth exploring, too.
      Mary´s last blog post ..Rose Program ReworkedMy Profile

      • At 2014.07.27 19:23, kathy said:

        this is one of the wierdest recipes I’ve come across…..maybe if I changed the canned peas to sauteed zucchini

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