This spinach sausage quinoa crust quiche is hearty, comforting, and delicious. The quinoa makes a great gluten-free crust for the cheesy egg filling and the dish is great for serving for breakfast, lunch, or dinner!
In medium pot, combine rinsed quinoa, water, oil, and salt.
Bring to a boil uncovered.
Cover pot with lid and reduce heat to low. Simmer for 15 minutes.
Remove lid and cook another 1-2 minutes to cook off any remaining liquid.
Fluff with fork and let cool for at least 15 minutes (or prepare ahead of time to use later).
Quinoa Crust:
Preheat oven 375F/190C.
In a bowl, combine the egg, onion powder, garlic powder, Italian seasoning, salt and pepper and beat well.
Add the egg mixture and grated mozzarella to the cooled quinoa and mix well.
Transfer the quinoa to an oven-proof baking dish (I use a 9 ½-inch deep-dish pie plate).
Using the back of a spoon or a measuring cup, flatten and press the quinoa into an even crust around the dish.
Bake for 20 minutes.
Remove from oven and let cool at least 5 minutes.
Filling:
In a large skillet over medium heat, add the cooked sausage to heat through.
Add the minced garlic to the pan and saute with the sausage for about 1 minute.
Add the uncooked spinach to the pan and fry until wilted. Remove the pan from the heat and let the filling cool slightly.
Constructing the Quiche:
In a bowl or large measuring cup, combine the 5 eggs, milk, salt and pepper and whisk until well blended. Set aside.
Transfer the sausage and spinach mixture to the quinoa crust.
Top with grated cheddar and Parmesan.
Pour the egg and milk mixture over the sausage and spinach filling.
Bake at 375F/190C for 30-35 minutes until the top is golden brown and a knife inserted into the middle of the quiche comes out clean.
Let quiche cool 10-15 minutes before cutting.
Notes
I used a 9 ½" 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.
Substitute the spinach and sausage with whatever quiche fillings you have available, such as broccoli, ham, roasted vegetables, etc.
Top the quiche with different cheeses such as Gouda, Swiss, feta, 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.
Refrigerate leftovers and reheat in the microwave or oven.