Wrap Crusted Quiche

Serves 4
Time 1 hour


6 Mission Red Quinoa Wraps
10 eggs
½ cup almond meal
1 cup almond milk
1 tbsp olive oil
2 garlic cloves, crushed
1 leek, sliced
½ bunch kale, leaves torn
1 red capsicum, sliced
2 cups pumpkin, diced

½ bunch parsley, chopped finely


Preheat oven to 180°C.

Grease a rectangular baking dish with olive oil and layer 6 wraps in base of dish making sure base is fully covered. The wraps should be poking out the sides of the dish.

Heat olive oil in frying pan, add garlic and leek and cook for 3-4 minutes until soft. Add capsicum and pumpkin to the pan and cook until just tender. Toss through the kale and allow kale to wilt slightly, then set aside to cool.

In a bowl whisk together the eggs, almond meal, almond milk, and parsley. Season to taste.

Place the vegetable mixture over the layered wraps in the dish, then pour over the egg mixture.

Bake for 30-40 minutes until the egg mixture is set.