Quinoa Quiche

“I stumbled upon a recipe using quinoa as a crust for a tart and thought I would modify it as a crust for quiche. The thing I love most about this crust is how when it’s mixed with my farm eggs it is bright yellow: sunshine on a gloomy day! So below follows my rendition. A great way to add extra protein to a recipe is to use quinoa as a crust.” –  Laura Waters, Seaside Magazine


Quinoa Quiche
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Breakfast
  • ½ cup qunioa
  • 1 cup water
  • 6 eggs
  • cup parmesan cheese
  • ¼ tsp garlic powder
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 6 mushrooms sliced
  • ½ red onion diced
  • ½ cup cream
  • 4 oz goat cheese crumbled
  • 2 tbsp butter
  1. Preheat the oven to 375°

  2. Place quinoa and water in a saucepan and bring to a boil on high heat. Reduce to low, covering and cooking until quinoa is tender and water is absorbed (about 15 minutes). Remove from heat; leave covered for an additional five minutes.

  3. In a medium bowl stir together one egg, parmesan cheese and garlic powder. Add quinoa and stir until mixed. Turn mixture into a lightly oiled pie plate or glass baking dish and press evenly along bottom and up sides. Bake until crust is slightly brown (about 20 minutes).

  4. In a fry pan, sautée the mushrooms, onion and peppers until tender. Place in the bottom of the cooked crust with crumbled goat cheese. Whisk together the remaining eggs, add the salt and pepper and gently add the cream.

  5. Pour over mixture in baking dish and bake for 30 minutes until done. Cool before serving (about 30 minutes). Lovely served with some hot buttered bread. Enjoy!

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