Mairlyn Smith shows us a pie crust that’s gluten-free, easy to make, and tastes great!

Ingredients:

Pie Crust:

1/3 cup (80 mL) quinoa, rinsed and drained

2/3 cup (175 mL) water

2 tbsp (30 mL) non-hydrogenated margarine, melted, divided

3 tbsp (45 mL) pasteurized egg whites – found by the shelled eggs

¼ tsp (1 mL) freshly cracked pepper

Filling:

3.5 oz (100 g) goat cheese cut into small pieces

½ cup (125 mL) diced red bell pepper

½ cup (125 mL) tightly packed chopped baby spinach or arugula

4 omega-3 eggs

¼ cup (60 mL) pasteurized egg whites – measured in a glass measuring cup

¼ cup (60 mL) water

Method:

1.    Place quinoa in a small pot, add water, and bring to boil, cover and cook over medium/low heat for 15-20 minutes. The quinoa is done when the grains are translucent and all of the water has been absorbed. Fluff with fork, remove from heat and let stand covered for 5-10 minutes.

2.    Preheat oven to 400 °F (200°C). Lightly brush inside of a 9-inch (23 cm) pie plate with a little bit of the melted margarine, reserve the rest and set pie plate aside.

3.    Place cooked quinoa in a bowl and mash with spoon.

4.    Stir in eggs whites, pepper, and the rest of the melted margarine, mixing well. It will look pasty, this is a good thing.

5.    Transfer quinoa mixture to pie pan and using a spatula or your fingers (hope you washed your hands) spread mixture evenly across the bottom and ¾’s of the way up the sides of the pan to a thickness of approximately 1/8- inch (3 mm) thickness. This is slightly tricky, just do your best.

6.    Filling: Place goat cheese, red pepper and arugula into the pie crust.

7.    Whisk together egg, liquid egg whites and water and pour over cheese and vegetables.

8.    Bake in preheated oven for 21 to 24 minutes or until the egg mixture has set.

9.    To serve: Remove from oven and let sit for 5 minutes before serving.

Per serving (1/4 pie): 262 calories, 18 g fat, 6 g sat. fat, 202 mg cholesterol, 254 mg sodium, 12 g carbohydrates, 2 g fibre, 2 g sugar, 16 g protein. Excellent source of vitamin B12.

Courtesy Erica Horner, Student, SHEA Member