Smoked Salmon Quinoa Quiche

2 Cups - Quinoa grain, cooked 4 TBSP - Basil Pesto 1 Cup - Asiago Cheese, grated 4 - Eggs, beaten 1/2 Cup - Milk 1/8 tsp salt 1/4 tsp pepper 1 Cup - Alder Smoked Salmon 1 Cup - Plain Yogurt 2 TBSP -Lemon Curd 2 tsp - Lemon Zest

Cook Quinoa according to instructions, add the 4 TBSP of Basil Pesto into the cooked Quinoa, then add 1/2 Cup of the Asiago Cheese and mix them well. 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 degree oven for 15 minutes to set. Remove from oven and set aside. In a medium bowl add the 4 eggs, 1/2 cup of milk, the 1/8 tsp of salt and 1/4 tsp of pepper. Beat well. Add the one cup of Smoked Salmon and using a spatula, fold in carefully. Pour mixture into the prepared "Crust" and place in the 400 degree oven for 40 minutes.

At that time add the remaining 1/2 cup of Asiago cheese to the top and return to oven for 20 minutes.

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. Allow Quiche to sit for 5-7 minutes before serving. Alongside or on top of the Quiche place the Lemon Yogurt Sauce and serve. ! Serves 6-8