Smoked Salmon Quinoa Quiche

Description
A natural, grainy combination of quinoa, authentic salmon, cheese, milk, eggs, and pesto is made and mixed with salt, pepper, and yogurt and baked to soothing, white-hot perfection. Color, flavor, and quality are usually important, while it also keeps a glorious, bold aroma with the seafood and cheese.

Ingredients

 * 2 cups quinoa grain, cooked
 * 4 tbsp. basil pesto
 * 1 cup Asiago cheese, grated
 * 4 large eggs, beaten
 * ½ cup milk
 * ⅛ tsp. salt
 * ¼ tsp. pepper, black only
 * 1 cup alder-smoked salmon
 * 1 cup plain yogurt
 * 2 tbsp. lemon curd
 * 2 tsp. lemon zest
 * chili leaves, optional

Directions

 * 1) Cook quinoa according to instructions; add the 4 tbsp of basil pesto into the cooked quinoa.
 * 2) Then add ½ cup of the asiago cheese and mix them well.
 * 3) Press the quinoa mixture into a 9" pie plate, covering the sides and bottom of pan to create a "crust"; place the crust into a 400° F oven for 15 minutes to set.
 * 4) Remove from the oven and set aside.
 * 5) In a medium bowl, add the 4 eggs, ½ cup of milk, the ⅛ tsp. of salt, and ¼ tsp. of pepper.
 * 6) Beat well. Add one cup of smoked salmon and using a spatula, fold in carefully.
 * 7) Pour mixture into the prepared "crust" and place in the 400° F oven for 40 minutes.
 * 8) At that time, add the remaining ½ cup of asiago cheese to the top and return to oven for 20 minutes.
 * 9) In a small bowl, add the 1 cup of plain yogurt, 2 tbsp. of lemon curd, and 2 tsp. of lemon zest. Mix well and refrigerate until quiche has finished baking.
 * 10) Allow quiche to sit for 5-7 minutes before serving. Alongside or on top of the quiche, place the lemon yogurt sauce and serve. Garnish with the chili leaves, if desired.

Nutritional Information
Servings: 6-8