Spinach-Cheese Quiche with Quinoa Crust

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I love recipes with a Quinoa Crust - it's much healthier than pastry and venturous too! The Crust could be used with a different filling - makes for flexible cooking.

Preheat the oven to 400°F

subheading: For the Crust:

2 eggs

1½ cups quinoa, cooked and cooled (see notes for instructions to cook)

1 teaspoon ground cumin

½ cup freshly grated parmesan cheese

subheading: For the Filling:

1 tablespoon olive oil

1 leek, rinsed and thinly sliced, white and light green part only

4 tablespoons fresh thyme leaves, divided

6 ounces of smokey Gouda cheese, coarsely grated (1½ cups)

4 large eggs, room temperature (see notes)

1 tablespoon Dijon mustard

4 ounces cream cheese, softened

2 cups whole milk (or half and half)

½ teaspoon sea salt

¼ teaspoon black pepper

Lemon zest from 1 medium lemon

1 10-ounce package frozen chopped spinach, defrosted with excess water removed (see notes)

2 ounces parmesan cheese, freshly grated (¼ cup)

¼ teaspoon paprika powder

Fresh thyme sprigs for garnish

Directions at savorthebest.com

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