Quiche with Quinoa Crust

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Quiche with Quinoa Crust

Quiche with Quinoa Crust


For the crust

2 cups water

1 cup dry quinoa, rinsed

1 teaspoon salt

1 teaspoon chipotle powder

1 large egg, beaten

For the filling

1 tablespoon olive oil

1 small red onion, diced

1 small red bell pepper, seeded and diced

1 teaspoon smoked paprika

1 cup cooked or canned black beans, rinsed

Salt and black pepper, to taste

5 large eggs

1/2 cup milk

4 ounces pepperjack cheese, grated


Preheat oven to 375ºF.

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.

In a large bowl, whisk together the eggs, milk, cheese, and bell pepper mixture. Pour into the quinoa crust. Place the uncooked quiche on a parchment-lined baking sheet (to catch any filling overflow or spills) and bake for 35-50 minutes, or until set. Let stand for at least 5 minutes before serving.


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