Quiche always sounds like a great idea. Until I think about the pie crust that it’s usually made with. I don’t think they’re the trans fat magnets they used to be, but they aren’t going to win any Healthy Eating awards. Did you know that quinoa makes an excellent quiche crust?
Yeah, I was kind of surprised too.
Then I stumbled across this recipe in the back of Cooking Light that was quick, easy and sounded delicious. The best part was that I had a bowl of leftover quinoa in the fridge ready to go.
If you’ve ever seen the Good Eats from way back about quiche, you’ll know that Alton Brown looks at it as the perfect vessel for the consumption of leftovers. You’re free to put whatever vegetable, cheese or protein that you want here.
And after enjoying the next-day version of the quiche, I have some ideas about what I might do differently next time. Maybe a touch of honey into the crust to sweeten it up? Or a pinch of smoked paprika into the egg mixture to give it some punch?
I chose broccoli and cheese. Ham and gruyere are also great. Just keep it simple, though, so it doesn’t boil over.
- 2 Cups Cooked Quinoa
- 5 Eggs
- 6 ounces frozen spinach
- 3/4 Cup Shredded Cheddar Cheese
- 1/2 Cup Milk
- Beat one egg and combine with the quinoa in a mixing bowl and then spread evenly into a round, well greased 9-inch pie pan
- Bake the crust for 20 minutes at 375 degrees (perfect for toaster ovens)
- Cook the frozen spinach in a microwave and let it cool while the crust cooks
- Beat the 4 remaining eggs and mix in the milk
- Into the crust, place the spinach and then the cheese. Pour in the eggs. Some will likely leak through the crust, that's ok.
- Into the same 375 degree (toaster) oven, cook the quiche for 35 minutes. Start checking around 30. To test for doneness, use a fork or toothpick, stick in the middle and see if it comes out clean.