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

Meditteranean Bowl with Eggplant and Basil

The Mediterranean Basil Veggie Bowl

It’s eggplant season. I mean, technically, you can get eggplant pretty much year ’round, but I tend to crave it in summer, when tomatoes are at their best and the eggplant was freshly harvested someplace relatively close, as opposed to flown in from some hot and faraway place.

Meditteranean Bowl with Basil and Eggplant

I had a huge bunch of basil, and also have a big old jar of quinoa sitting around that I need to make a dent in. This dish came together super easily. Follow a few simple rules of thumb, and yours should come out perfect and yummy.

1. Always salt your eggplant first and let it sit for about 20 minutes. There are two reasons for this: 1) to get rid of bitter juices, and 2) to get the super spongy eggplant as water free as possible. Eggplant is wonderful when you can get it to brown. When you can’t, it’s a weird-textured soggy mess. The initial salting is key.

2. If you’ve been following my recipes, you’ll notice that I nearly always say to heat the pan first—naked, with nothing in it—then to add oil when the pan is hot, then to add food when the oil is hot. An empty pan heats faster. Oil can’t heat properly if it’s got stuff in it. You can’t sauté properly if your oil’s not hot enough. This is the way to love an eggplant, or really, any sauteed veggie.

3. Take your time with the sauté. We just got a new induction cooktop and it ROCKS. Responsive as gas, cleaner than gas as well as the electric ceramic top that I truly found…..challenging. (Or despicable, when I’m in a non-diplomatic mood.) My new cooktop makes it easy to regulate heat, and you want your sauté to be briskly browning without burning, and with the right amount of heat.

Sauteed Eggplant

This is something you just have to learn given your own cooking stuff. Pay attention, smell, look, and taste often. Just get it right the first time. Do-overs can happen, and can make a good dish out of a potential bad one, but it’s so better to just engage in what you’re doing, and constantly ask yourself, is this what I want to eat? If yes, continue; if no, figure out the issue. Not brown enough? Cook longer and increase the heat a bit. Add salt. Or sugar. Or a spice that just seems right.

The vegan-inclined can skip the cheese. (This recipe from Teagan at Half-Baked Harvest includes an amazing vegan Parmesan, as well as an amazing salad that I eat at least once a week.) Lavish on the basil. It’s one of the true delights of summer, and will transport you to a Mediterranean meadow when you close your eyes. Enjoy.

Meditteranean Bowl with Eggplant and Basil