cup red quinoa (or regular)
tablespoon extra-virgin olive oil
red bell pepper, finely diced
oz baby bella mushrooms, sliced
cup chopped baby spinach
9-inch Pillsbury™ Pet-Ritz™ frozen pie crust
cup freshly grated parmesan cheese
pinches coarse salt and freshly ground pepper
Preheat oven to 350°F. Cook the quinoa in boiling water until little spirals pop open, 15-20 minutes.
Heat the oil in a skillet over medium high. Add the shallots and cook 1 minute. Toss in the red bell pepper and mushrooms. Cook until the mushrooms start to brown, 6 minutes. Season with salt and pepper. Add the spinach and wilt, 1 minute.
In a large bowl, whisk the eggs until combined. Add the sautéed veggies. Then add in the quinoa. Whisk until combined. Toss in the grated cheese.
Pour mixture into pie crust and bake for 40 minutes or until set in the middle. Let rest 10 minutes, slice and serve.
More About This Recipe
- I'm gonna give it to you straight, this Quinoa Quiche is bad to the BONE.Like, slap me silly and call me Willy, good. Like, spread your wings and FLY, little bird, good. Like, call your broker, good.It's dang good.It's interesting though because this quiche is more dense (denser? more dense?) than your run of the mill eggy bake concoction. It's load-ED with red quinoa, mushrooms, red bell pepper and baby spinach. AKA: incredible hulk food.But you won't turn all green and bulky. That's actually really frightening.Make this this weekend! OR ELSE.Slice her up and garnish with more cheese shavings. Please do this.I could snuggle right inside that quiche, I tell ya.Health, y'all!More Quiche RecipesHere are more quiche recipes, perfect for a fancy morning breakfast or a brunch treat.
- 2 cups cooked quinoa, chilled
- ⅛ teaspoon freshly ground black pepper
- 1 large egg, beaten
- Cooking spray
- 1 teaspoon canola oil
- ½ onion, thinly sliced
- 1 (5-ounce) bag baby spinach
- ½ cup 1% low-fat milk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 4 large eggs
- 2 large egg whites
- 1 ½ ounces feta cheese, crumbled
For the crust, preheat oven to 375°.
Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes cool.
For the filling, heat a nonstick skillet over medium heat. Add oil and onion sauté 3 minutes. Add spinach sauté 3 minutes. Remove from heat cool.
Combine milk and next 5 ingredients in a bowl stir with a whisk. Arrange spinach mixture in crust pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes cut into 4 wedges.
Crustless Quinoa Quiche with Greens
Inspired by and adapted from a recipe by Hilarybee. Gluten-free.
A scrumptious and satisfying light, flavorful and nutrient-rich quiche.
Make it once and then enjoy it for many meals. It’s as delicious cold as it is hot or at room temperature. Pack it for lunch, eat it for breakfast, heat it for dinner.
Especially delicious with a spoonful of my lacto-fermented Country-Style Mustard.
Makes one 9-inch Quiche, 6-8 servings Printer-Friendly Recipe
Active Time 25 minutes
Total Time 1 hour 20 minutes
1 ½ cups cooked quinoa (*1/2 cup quinoa cooked in 1 cup water)
2 tablespoons olive or coconut oil
1 large onion, thinly sliced pole-to-pole
4 large eggs
¼ teaspoon salt
1 cup light coconut milk (or other dairy or dairy alternative)
2 cloves garlic, crushed
6 packed cups (about 7 ounces) baby greens, i.e., Power Greens mixture of kale, chard and spinach
Large pinch of salt
6 twists freshly ground pepper
½ cup grated Pecorino Romano cheese
- Heat the oven to 350 degrees. Lightly spray a 9-inch glass pie dish with cooking spray. Heat the oil in a large sauté pan over medium-low heat. When hot stir in the sliced onion. Cover the pan and cook for 5 minutes. Uncover the pan and raise the heat to medium. Continue to cook, stirring occasionally, about 10 minutes until the onion is golden brown.
- Whisk together the eggs, salt and milk. Set aside.
- When the onions are brown, stir in the crushed garlic. Top with the greens. Sprinkle with a large pinch of salt and freshly ground pepper. Cover the pan. Cook 1 minute.
- Remove the cover. Stir everything together until the greens are wilted and bright green. Transfer to a medium mixing bowl.
- Mix in the quinoa and grated cheese.
- Stir the whisked eggs and milk into the quinoa, onion, greens and cheese.
- Transfer to the prepared pie dish. Use a spatula to smooth the top.
- Set the crustless quinoa quiche in the oven on the middle shelf. Lower the heat to 325 degrees. Bake 50 minutes. Raise the heat to 350 degrees. Bake another 5 minutes to brown the top.
- Remove the quiche from the oven. Let the Crustless Quinoa Quiche with Greens sit 5 minutes before cutting it into 6-8 slices. Serve warm, at room temperature or cold.
* To cook quinoa: Rinse and drain ½ cup of uncooked quinoa. Place 1 cup of water with a pinch of salt in a medium saucepan over high heat. Add the drained quinoa. When the water boils, cover the pan and reduce the heat so the water simmers. Cook 17 minutes. Turn off the heat. Let the quinoa sit in the covered pan for 5 minutes before fluffing it with a fork. Cool the quinoa to room temperature before adding it to the quiche mixture.
- ⅓ cup red quinoa
- ⅔ cup water
- 1 cup cherry tomatoes, halved
- ½ cup diced cucumber
- ¼ cup diced red onion
- 2 tablespoons lime juice
- ½ teaspoon ground cumin seed
- salt and pepper to taste
- 2 cups baby spinach leaves
- 1 avocado - peeled, pitted and sliced
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Southwestern-Style Quiche with Quinoa Crust
Published: Dec 29, 2016 · Modified: Feb 15, 2021 by Joanne Bruno · This post may contain affiliate links.
Every so often I come across a new idea or technique in a recipe and I feel like a whole new world of inspiration and possibilities has been opened up to me. For example, when I first tried spiralized vegetables and realized just how much variety and versatility there was in this one concept, I spent days making lists of recipes and flavor pairings that I wanted to try. I mean, I'm pretty sure that even if I spiralized something every day for a lifetime, I couldn't cook my way through all of them!
A similar revelation hit when I stumbled upon a recipe for a quinoa-crusted quiche in the December issue of Cooking Light. The filling options alone are pretty much endless, and then if you expand the crust idea to different grains, seeds, nuts, and perhaps even legumes?! There is just so much potential for deliciousness.
One of the biggest reasons why I don't make quiche more often is, honestly, because making pie crust is such a pain. You have to make the dough, then chill it, then roll it out, then chill it, then par-bake it, then let it cool. simply put, it's a process. So I was definitely pleasantly surprised when this quinoa crust came together in around 40 minutes! Okay, yes, that's still a significant chunk of time, but you can cook the quinoa and bake the crust ahead of time, and there is very little hands-on time in either of these processes. Plus there is no stress of having to roll out the dough - you just press and go!
The original Cooking Light recipe paired the crust with a Mediterranean-influenced filling, but we decided to change it up and go the southwestern route with ours. Mostly because black beans, bell peppers, and pepperjack are always a good thing. This quiche definitely brings the flavor - it has just enough spice to get your tongue tingling, but not so much that you'll be furiously gulping down water - and between the quinoa, eggs, black beans, and cheese it packs an extra large dose of protein into every serving.