Crustless Quinoa and Vegetable Quiche

Crustless Quinoa and Vegetable Quiche
adapted from Tomato and Basil Quiche from Quinoa 365 by Patricia Green and Carolyn Hemming 2010

2/3 C cooked quinoa
1 tsp olive oil
1 C diced onion
1 stalk broccoli finely chopped (stem and tops)
1/4 C quinoa flour
4 large eggs
2 Tbsp minced fresh basil
5-10 cherry tomatoes
1/4 C almond milk
1 C shredded mozzarella
1/3 C grated Parmesan cheese
1/4 tsp salt
freshly ground pepper

1. Preheat oven to 350F
2. Lightly grease 9" pie plate
3. Heat oil in frying pan. Saute onion for 5 minutes. Add broccoli and continue to saute for 5 more minutes.
4. Whisk together the flour and eggs. Add the cheese, herbs and spices, broccoli mixture and cooked quinoa and mix.
5. Pour into prepared dish, and top with slices of cherry tomatoes
6. Bake for 50 minutes. Centre should be firm.
7. Allow to cool for 10 minutes prior to slicing and serving with a side salad.