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Zucchini Quiche with Quinoa Crust
1 medium zucchini, thinly sliced (about 1 1/2 cups)
1 small yellow squash, thinly sliced (about 1 cup)
1 large red bell pepper, diced (about 1 cup)
1 small red onion, diced (about 1/2 cup)
3 cloves garlic, minced
1 can Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup shredded Parmesan cheese or Asiago cheese or smoked Gouda
2 cups cooked quinoa (we thought rainbow quinoa looked the best, but plain works, too)
Set the oven to 350°F. Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the vegetables and garlic and cook for 10 minutes or until tender, stirring occasionally. Season to taste.
Beat the eggs and soup in a large bowl with a fork or whisk. Stir in half the cheese. Season as desired. Remove and reserve 1/4 cup egg mixture to add to quinoa. Stir the vegetables into the remaining egg mixture.
Stir the quinoa and reserved 1/4 cup egg mixture in a large bowl. Spray a 10-inch deep dish pie plate with vegetable cooking spray. Press the quinoa mixture into the bottom and up the sides of the pie plate to form a crust. Pour the egg and vegetable mixture into the crust.. Sprinkle with the remaining cheese.
Bake for 45 minutes or until set. Let cool for 20 minutes before slicing.
View the original video here: Campbell’s Kitchen – Zucchini Quiche with Quinoa Crust.