Who’d a thought quinoa would make a pretty good crust for quiche? I had some apprehensions about it…but I was willing to give quinoa crust quiche a try.
I’m so glad I did!
As I’ve said before, quiches don’t necessarily need any crust at all, like my Crustless Roasted Vegetable Quiche. A quiche can be hearty enough with just the filling alone. And seriously? The filling is the best part!
But if you do want a base for your quiche that is also gluten-free, a quinoa crust quiche is an awesome option!
Held together by an egg and some cheese, the quinoa crust is sturdy enough to hold the filling and adds a nice texture to each forkful.
And doesn’t the crispy golden crust edge around the quiche look amazing? This dish makes quite the presentation at the dinner table!
Of course, quiche is not all about the crust. Spinach and sausage mixed with eggs and spices and topped with cheese that browns beautifully in the oven…what more could you ask for?
Gluten-free, tasty, hearty, healthy, beautiful. It’s another big hit with family, and I’m sure it will be with yours, too. What are you waiting for??
Spinach and Sausage Quinoa Crust Quiche
- 3/4 cup uncooked quinoa, rinsed and drained well
- 1 tbs light olive oil
- 1 1/2 cups water
- 1/2 tsp salt
- 1 egg
- 1/2 cup grated mozzarella
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 6 eggs
- 1/2 cup milk
- 1 cup blanched spinach
- 1 1/2 cups cooked sausage, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup grated cheddar
- 1/4 cup grated Parmesan
- In medium pot, combine rinsed quinoa, water, oil, and salt.
- Bring to a boil.
- Cover pot with lid and reduce heat to low or simmer.
- Simmer for 15 minutes.
- Remove lid and cook another 2-3 minutes to cook off any remaining liquid.
- Fluff with fork and pour out onto a baking sheet to cool for at least 15 minutes.
- Preheat oven 375 deg F (190 C).
- Combine cooled cooked quinoa with 1 egg, garlic powder, onion powder, and grated mozzarella. Mix well.
- Spread quinoa mixture into a Pyrex glass pie dish, pressing on the bottom and up the sides to form the crust. (I used a 9 1/2" deep-dish pie plate. Reduce the amount of cooked quinoa you use for the crust if you have a smaller dish or if you want a thinner crust. I used a measuring cup to help flatten the bottom of the crust and to push again the sides.)
- Bake for 15 minutes.
- Remove from oven and let cool 5 minutes.
- In a bowl, whisk together the 6 eggs, milk, salt and pepper.
- Layer the cooked sausage and cooked spinach in the quinoa crust.
- Pour the egg and milk mixture over the filling.
- Top with grated cheddar and Parmesan.
- Bake for 45 minutes.
- Let quiche cool 10-15 minutes before slicing.
- I used a 9 1/2" deep-dish pie plate. If you are using a regular pie plate, or if you want a thinner quinoa crust, reduce the amount of cooked quinoa when making the crust. Save the extra quinoa for a making a quinoa bowl the next day!
- As with any quiche, use whatever fillings you like! Broccoli, ham, roasted vegetables, etc.
- Use different cheeses such as Swiss, Gouda, etc.
- Make mini quinoa crust quiches in your muffin tin! In this case, I would only put the quinoa crust on the bottom and not the sides so you have a better balance of crust and filling.
- Perfect paired with a side salad.
If you make this dish and want to share your photo on Facebook or Instagram, be sure to tag me @dayinthekitchen and I’ll leave a comment!
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