Accompany with a leafy salad or steamed vegetables
Accompany with a leafy salad or steamed vegetables
1. Preheat oven to moderate, 180 C.
Lightly grease and line a 23-cm springform pan with baking paper.
2. Place quinoa and stock in a medium saucepan and bring to boil on high.
Reduce heat to low. Cook, covered 12 to 14 mins, until the liquid is completely absorbed and seeds are tender. Drain well.
3. In a food processor, combine cooked quinoa, almond meal, grated parmesan and 1 egg. Season. Process until mixture binds together.
4. Press mixture evenly over base and sides of pan. Bake 15 to 20 mins until base is dry to touch and edges begin to colour.
5. Spread chicken over base of quinoa crust. In a large jug, whisk remaining eggs with cream and basil. Season. Pour into dish. Top with an even layer of tomato slices and torn bocconcini.
6. Bake 45 to 50 mins until set in centre.
