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 crust 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.
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. There’s always an odd, sort of dusty taste to it. 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 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.
And 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.
(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…
…keeping it even on the bottom of the pan and nicely rising on the sides.
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, but in addition to the broccoli and kale we had on hand, I had a bunch of mushrooms that were quite happy to jump into the pan. I also used quite a bit more cheese, and was in general more decadent.
Either place your veggie mix directly into the quiche, which is what I did here. Or mix it in with a batch of eggs, some type of milk, and more cheese, Gromit. My, the movie refs are flying thick and fast today. They’re my Christmas gift to you! If you’ve kept the eggs/cheese/etc. separate…
…just pour them over the top…
…and top with….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.
There you have it. You’ve used up quinoa, 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.