quinoa crust quiche

Quinoa Crust Quiche

I love quiche—or at least, the idea of it. I order it when I go out and it usually delivers my requirements: buttery crust, eggy goodness, cheesy decadence. But when I’m honest, I know that most of those buttery crusts that I’m paying other people to fill came straight out of a package. Meanwhile, I have a perfectly fine, infinitely healthier alternative on hand. That big old package of quinoa calls my name. And one of the best ways to use it up is with a quinoa crust quiche.

quinoa crust quiche

Jump to recipe.

Why, you may ask, do I happen to have said gigantic quinoa package? Well, I’m not trying to be mean, but quinoa tastes weird. I always detect this odd, sort of dusty undertaste. I know it’s not this package either, or that it’s old, or any other explanation. Nonetheless, its nutritional perks are impressive. Protein-rich, fiber-rich, chockful of vitamins and minerals—read all about quinoa’s specific health benefits here, and check out Jennifer’s terrific blog while you’re at it. Also in its favor, quinoa morphs easily as a substitute for all kinds of grains, particularly those that are already fragmented into small pieces like cracked wheat and couscous.

As a pie crust substitute, it’s super easy and SO much healthier that it’s worth a try. Just be forewarned: You are not making something that will taste like a pie crust. A quinoa-crust quiche does not flake with buttery goodness. Rather, it sits on the plate as a hearty earthy base for all the eggy-cheesy-veggie goodness you want to throw in it. These items I had on hand just begged to be added to a tasty quinoa crust quiche.

quinoa crust quiche likes veggies

(I just realized I’m writing as if I’m Kathy Najimy’s character in The Fisher King. Is she the one responsible for that thing where we add a y to the end of basically every single word? If so, huzzah to you, Kathy.)

So with the quinoa crust, you gotta remember that weird quinoa flavor that you want to camo just a tad. That means that, at the very least, you need to cook the quinoa with salt (or the no-salt sub of your choice), preferably in broth rather than water. Once all the water’s cooked in—and do make sure the quinoa’s not wet at all—and the quinoa’s cooled, add an egg. But you can add even more flavor by sauteeing and adding an onion, or lots of chopped herbs, including scallions, and—most decadent of all—a big old handful of your favorite grated cheese.

Now, simply place the mixture into a pie pan that you’ve sprayed with no-stick, or oiled, or buttered; up to you. I like to take a piece of wax paper and use that to press the quinoa into shape…

quinoa crust quiche: use parchment paper to press evenly

…keeping it even on the bottom of the pan and nicely rising on the sides.

quinoa crust quiche, the crust ready to pre-bake Then bake, and voila. Your quinoa crust is about to become a quinoa crust quiche. I used this recipe from Clean Eating as my jumping off point. When I originally posted this recipe, I had broccoli, kale, and a bunch of mushrooms on hand and quite happy to jump into the pan.

quinoa crust quiche gets filled with a mix of vegetables

This week, I did a Skype cooking session with a pal, and we both realized we could pretty much use any vegetable-ish substance. For me, that was leeks standing in for the onions, dandelion greens, kale, and asparagus; for the last, I followed the advice of a couple of vintage cookbooks and peeled the stems, making the asparagus a lot more palatable. The first go-round, I placed the veggie mix directly into the crust….

quinoa crust quiche, ready for the milk cheese mixture

…then topped with an egg and cheese mix…

quinoa crust quiche gets a layer of egg and cheese filling

…and  then more cheese. (This is actually kind of a modest amount, but I have some in the crust and also some feta mixed into the eggs. Go as wild as you like.) By the way, the speckles are from the mustard I used.

Quinoa crust quiche before going into the oven.

Here’s that one finished:

Yesterday, I separated the eggs, whipping the whites to soft peaks. I mixed the yolks and cheese with the cooked veggies, then folded in the whites. Then pour it into the crust. I actually prefer this one, so have amended the recipe below to include it.

quinoa quiche

There you have it. You’ve used up some of that sad wallflower quinoa (to use my buddy Jenny Englander’s term), and you’ve got a healthy meal you can pack up for a road trip or nosh on at your desk. Some cherry tomatoes sparkled up both the visual and flavor palates. Enjoy with your own seasonal variations throughout the year.

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Quinoa Crust Quiche: The Recipe

Sauteed Kale

If you do crossword puzzles, you must be aware that both “kale” and “cabbage” are synonyms for money. Were I a sportscaster, I would now make a forced segue into the bountiful riches that either of these two veggies will add to your holiday table. But, lucky all of us, I ain’t. Nonetheless, sauteed kale does indeed add a touch of grace to any feast. The fact that it couldn’t be simpler for a harried cook makes it that much better.

Jump to recipe.

sauteed kale, shredded and ready for the pan

Sauteed kale epitomizes simplicity. Simply stem your kale, then shred it by slicing it thin. Heat your oil; as usual, olive (not extra virgin, just the regular stuff) or grapeseed work wonderfully. I personally love coconut oil for sauteed kale; the flavors complement each other in their mutual robustness. And for true kale nirvana—vegetarian and vegan readers, please forgive me—kale loves pork. Cooking bacon til crisp, then using the rendered fat to cook the kale and sprinkling the crunchy bacon bits on top: it’s a surefire way to convert those unfortunates who suspect vegetables of ruining all their fun.

The kale should be cooked over medium high heat until it’s well-coated in the fat. A sprinkle of salt and a flash of cayenne—maybe with a little nutmeg—suffices in the spice department. When the kale’s cooked down from an overstuffed pan to a manageable one, sprinkle in chopped garlic. This pic shows how much the kale decreases in volume—and how much the color deepens.

sauteed kale before and after cooking

Then pour in a little broth; homemade is of course wonderful, but any will do. Know your broth well, and taste accordingly. In the upcoming video, I didn’t add any salt, because I hadn’t used this particular broth before. As always, a judicious hand with the NaCl is a good thing. Roasted cranberries or fresh pomegranate seeds popping through the leaves may even elicit a gasp or two at the beauty you have achieved.

sauteed kale, with just a hint of garlic and nutmeg

Of course, there are nearly limitless add-ins. You could sauté sliced onions, leeks, or shallots and bell peppers in the fat prior to adding the kale. Minced ginger and five-spice powder will take your sauteed kale in a decidedly Chinese direction. A light snowfall of toasted coconut at the end, especially if you used coconut oil as your sauté medium, will transport you to some lush Caribbean paradise. It’s up to you. Just know that a big old plate of sauteed kale adds vitamins, fiber, and wholesome earthiness to your fatty, decadent groaning board. And as far as leftovers go, chopped sauteed kale mixed in with mashed potatoes or added to your morning after frittata is more awesomeness.

For more on kale, visit this post.

Sauteed Kale: The Recipe