No-crust quiche with Quinoa and Beans

Cooking instructions

1. 

Preheat oven to 205°C (400°F).

2. 

In a small saucepan, place the quinoa and 215 mL (about ¾ cup + 2 tbsp.) of water. Bring to a boil, then cover and simmer for 12 to 15 minutes over low heat, until water is absorbed. Remove from heat and let stand 5 minutes before stirring gently with a fork. Let cool.

3. 

Meanwhile, heat a small skillet over medium heat. Cook pancetta for 5 to 7 minutes, until golden and crisp. Drain and place on paper towels.

4. 

In a large bowl, whisk eggs with milk, ricotta and salad dressings. Add quinoa, pancetta and green beans. Season with salt and pepper.

5. 

Grease a pie pan and pour in the mixture. Bake for 30 to 35 minutes, until eggs are cooked.