Quinoa Crust Quiche Recipes
LOADED VEGGIE QUICHE WITH QUINOA CRUST
This may be the healthiest pie crust you've ever come across, made with cooked quinoa (a great remix for leftovers) and egg white. It makes a particularly good crust for quiche, loaded with veggies and a creamy egg custard.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 2h10m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
- In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
- Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
- For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
- In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
- Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.
SPINACH QUINOA CRUSTLESS QUICHE
Spinach Quiche is crust-less quiche prepared with savory custard,quinoa spinach and cheese. Loaded with egg and quinoa, this a great protein rich meal. This Quiche goes well during any meal.
Provided by Vidya Srinivasan
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degree Fahrenheit and place a butter paper/parchement in cake pan and butter/spray the cake pan (original recipe called for pie dish, I didn't have pie dish so I used my 9 inch cake pan instead). I cut the parchment more than dimension of cake pan as I was worried about unfolding the quiche but it was very easy so its not required
- Wash and rinse the quinoa. In a sauce pan add quinoa and water and bring to boil on medium heat. Simmer and cook till its done; switch off and set aside
- In a separate pan add little olive oil and sauté the onions on medium heat till its done. Add Brown sugar and mix well, and cook for 30 seconds and switch off
- Set aside. Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned. Remove the onions from the pan, and place them in a large mixing bowl
- Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Allow the spinach to cool and squeeze out all extra liquid using hand/sieve/ clean dish towel (I used my hands as it wotk best). Add the spinach, cooked quinoa, cream cheese and cheddar to the mixing bowl and combine well
- In a separate small bowl whisk the eggs and beat well; add it to the quinoa-spinach mixture along with salt and pepper. Mix gently untill everything is combined
- Pour the mixture in the prepared cake pan. Bake for about 44- 46 minutes (mine got done after 44 minutes) until the top is golden and the quiche has started to pull away from the edge of the baking dish. Serve it hot/warm according to the preference
BROCCOLI, KALE & CHEDDAR QUICHE WITH SAVORY QUINOA CRUST
A cheesy quinoa crust makes a delicious, higher-protein swap for the traditional flour and butter quiche crust. Swap out the Tuscan kale in the filling for baby kale or spinach if you prefer a milder flavor.
Provided by Ivy Manning
Categories Breakfast, Classics Made Clean, Dinner Tonight
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Mist an 8-inch pie dish or quiche pan with cooking spray; set aside. (NOTE: Opt for a dish with a depth of about 1½ inches.) In a small saucepan, combine broth, quinoa and bay leaf; bring to a boil. Reduce heat to low; cover and simmer until quinoa is tender and liquid is absorbed, about 12 minutes. Transfer to a large bowl; let cool. Whisk 1 egg; stir into cooled quinoa. Stir in ¼ cup cheese. Press mixture into bottom and side of prepared pie dish. Bake on a rimmed baking sheet until crust is dry to the touch, about 25 minutes. Meanwhile, in a skillet with a tight-fitting lid, heat oil on medium-low. Add leek and sauté, stirring often, until softened, about 3 minutes. Add broccoli, kale and ¼ cup water; cover and cook until tender, about 4 minutes. Drain and scrape into crust. In a small bowl, whisk together remaining 2 eggs, egg whites, milk, mustard, salt and pepper. Pour into crust and sprinkle with remaining ¼ cup cheese. Bake on rimmed baking sheet until top is golden and a knife inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 6 wedges; wrap in plastic and refrigerate for 3 to 4 days. To serve, transfer a slice to oven or toaster oven at 350°F until warm; can also be eaten cold.
Nutrition Facts : Calories 245 calories
QUINOA CRUST QUICHE
I began cooking with quinoa recently for a friend who was gluten-intolerant and have made quiches by my own recipes and experiments. I've made quiche and dumplings so far, and am looking to see what more it can do! The quinoa crust is surprisingly dense, so a thinner crust does not mean a weak quiche! I prefer to use quinoa flour to quinoa flakes for this crust for consistency of crust depth and increased flakiness.
Provided by Drew
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie dish with butter.
- Cook and stir mushrooms in a dry skillet over medium heat until soft and mushrooms have released their liquid, about 10 minutes. Remove from heat. Whisk eggs and half-and-half together in a bowl and stir in broccoli, Cheddar cheese, green onions, garlic salt, and cooked mushrooms. Refrigerate filling.
- Mix quinoa flour and butter in a bowl until mixture forms small clumps; stir water into quinoa mixture until dough comes together. If dough is too dry, add more water, 1/2 teaspoon at a time, until dough holds together. Press dough into prepared pie dish to form a crust; pour filling into crust.
- Bake quiche in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 16.2 g, Cholesterol 198.6 mg, Fat 18.6 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 9.3 g, Sodium 305.8 mg, Sugar 2.1 g
More about "quinoa crust quiche recipes"
QUICK QUINOA CRUSTED QUICHE RECIPE - SUPER HEALTHY KIDS
From superhealthykids.com
Reviews 16Category SnackCuisine AmericanEstimated Reading Time 3 mins
- Spoon 1 teaspoon quinoa into each muffin cup. Carefully tilt the pan to cover the bottom and up the sides about an inch.
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From noshingwiththenolands.com
5/5 (2)Category EntreeServings 6Estimated Reading Time 4 mins
- Preheat the oven to 350°F (180°C, gas mark 4). Rinse the quinoa well and set aside to drain. Heat the oil in a pan over medium heat. Add the onion and garlic and sauté until the onion begins to brown, about 8 minutes. Add the Swiss chard and broccoli and sauté for 1 minute, then turn off the heat. Cool slightly. Transfer the mixture to a lightly greased 9- by 13-inch (23- by 33-cm) casserole dish and spread evenly. Sprinkle the Cheddar cheese evenly over the top of the vegetable mixture. Set aside.
- In a large bowl, combine the eggs, milk, thyme, salt, pepper, and rinsed quinoa and whisk until thoroughly combined. Pour immediately over the cheese-topped vegetable mixture. Bake the casserole in the oven until cooked through and the top is just starting to brown, about 40 minutes. Remove the casserole from the oven and sprinkle the Parmesan over the top. Return to the oven and bake until the Parmesan is melted and just starting to brown, about 5 more minutes. Let the casserole sit for at least 10 minutes before serving. Serve with a mixed lettuce or spinach salad.
- You can use kale instead of Swiss chard if you wish. Swiss chard eaten raw makes a nice base for smoothies, too, as it tends to be sweeter than kale.
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SPINACH-GOUDA QUICHE WITH QUINOA CRUST - SAVOR THE BEST
From savorthebest.com
5/5 (9)Total Time 1 hr 15 minsCategory BreakfastCalories 278 per serving
- In a medium-sized bowl, whisk the eggs together, add the cooled quinoa, cumin and parmesan cheese and stir until well combined. Transfer the mixture to an 11-inch tart pan with a removable bottom and spray with oil. Using the back of a dinner fork or a tablespoon, press the mixture up the sides of the tart pan. Smooth the remaining mixture on the bottom of the dish, pressing down slightly. Place the quiche pan on a rimmed baking sheet and transfer to the oven and bake for 15 minutes. Remove and cool on a wire rack.
- To a small skillet set over medium heat, add the olive oil and when it is hot, add the leeks. Cook, stirring frequently until they are softened but not brown. Remove from the heat and scatter the leeks evenly over the bottom of the cooled quinoa crust. Sprinkle 2 tablespoons of the fresh thyme leaves over the leeks and add the grated smokey Gouda cheese in an even layer.
- In a large bowl, beat the eggs, mustard and the cream cheese together until smooth. Add the milk, salt, pepper and lemon zest and stir in the drained spinach, breaking up the clumps.
SPINACH AND FETA QUICHE WITH QUINOA CRUST RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (15)Total Time 1 hr 10 minsServings 4Calories 282 per serving
- 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.
SOUTHWESTERN-STYLE QUICHE WITH QUINOA CRUST | OH MY VEGGIES
From ohmyveggies.com
5/5 (1)Total Time 1 hr 20 minsCategory Main Course, Side DishCalories 234 per serving
- In a medium saucepan, bring the water to a boil. Add the quinoa, salt, and chipotle powder, and turn the heat to low. Cook, covered, for 15-20 minutes, or until all of the water has evaporated and the quinoa is tender. Remove from the heat and let sit for 5 minutes.
- In a medium bowl, mix together the quinoa and egg. Press the mixture into the bottom and up the sides of a greased 9-inch pie plate. Bake for 20 minutes. Let cool while you prepare the filling.
- In a medium skillet over medium heat, heat the olive oil until shimmering. Stir in the red onion and sauté until translucent, 3-5 minutes, stirring frequently. Add the bell pepper and smoked paprika to the pan. Saute for 3-4 minutes, or until the pepper is tender. Stir in the beans and season to taste with salt and black pepper.
DAIRY-FREE VEGETABLE QUICHE WITH A QUINOA CRUST - SIMPLY ...
From simplyquinoa.com
Reviews 9Category EntreeCuisine AmericanTotal Time 1 hr 35 mins
- In a medium saucepan bring 1 cup water to boil and add the dry quinoa. Cover and turn down to a simmer, cooking for 10 - 12 minutes.
- While the quinoa is cooking prepare your flax meal gel by combining the flaxseed meal and water together. Mix quickly and set aside, letting it turn into a gel paste.
- When the quinoa is done cooking, transfer it to a small mixing bowl and add your butter. Mix it around until the butter is melted and add the flax gel. Next, add the flour and mix it all together. The mixture should be goopy and easily mixable and spreadable.
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From adayinthekitchen.com
Cuisine WesternCategory Breakfast, Main DishesServings 6Total Time 1 hr 5 mins
- In a bowl or large measuring cup, combine the 5 eggs, milk, salt and pepper and whisk until well blended. Set aside.
BROCCOLI–CARAMELIZED ONION QUICHE WITH QUINOA CRUST
From health.com
Servings 8Calories 232 per servingTotal Time 2 hrs
- Preheat oven to 350°F. Bring ¾ cup water and quinoa to a boil in a small saucepan over high. Reduce heat to medium-low. Cover and cook until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat; let stand, covered, 15 minutes. Fluff with a fork. Cool 10 minutes.
- Stir 1 of the eggs and ¼ cup of the Parmesan into cooled quinoa until combined; transfer mixture to a 9-inch pie dish. Using damp fingers, press quinoa mixture evenly in bottom and up sides of dish. Bake in pre-heated oven until light golden brown, 18 to 20 minutes.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add broccoli; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Transfer to a plate. Add onions and remaining 2 tablespoons oil to skillet; cook, stirring often, until onions are caramelized and very tender, about 20–30 minutes. Scatter onions and broccoli over crust.
- Whisk remaining 6 eggs in a large bowl until smooth. Stir in milk, thyme, salt, and remaining ½ cup Parmesan; pour over onions and broccoli in crust. Sprinkle with goat cheese. Bake in preheated oven until just set and lightly golden, 25 to 30 minutes. Let stand 10 minutes before slicing.
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- Grind flax seeds in a small coffee grinder and mix flax meal with 2 Tbsp water in a small bowl. Set aside.
- Cook quinoa in water as you would rice. Add 1 cup quinoa and 1.5 cups water into pot, bring to the boil, stir well, cover and immediately reduce heat to simmer. Simmer for about 10 minutes or until water is completely absorbed.
- Remove from heat and fluff with a spoon to prevent from sticking to bottom of pot and quickly cover again to keep in steam.
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