A great use for quinoa, this savory quinoa crust quiche incorporates the nutty grain to hold a delicious, veggie filling that’s as cheesy as you like.
1 1/4 cup broth
2/3 cup quinoa
salt (to taste, depending on broth)
1 egg (beaten)
1 cup grated or crumbled cheese (divided; use cheddar, feta, Parmesan, mozzarella, or whatever mix complements your filling)
1 Tablespoon oil or butter (or combination)
1 c sliced leek or onion
4 oz. mushrooms, sliced and/or chopped as desired, or equivalent amount of other vegetable (zuchini, asparagus, etc)
1 Tablespoon sherry or sake
About 2 cups of mixed chopped green veggies: asparagus, broccoli, kale, etc.
Herbs to taste (fresh or dried; I used fresh basil and oregano and ground thyme, but anything works)
3 eggs, beaten
4 oz. (1/2 cup) ricotta or heavy cream or half and half (or mix them so that you have about a half cup)
1 Tablespoon Dijon mustard
Crust: To make the crust, place the broth and quinoa in a small saucepan. Bring to a boil over high heat. Add the salt, reduce heat to a simmer, and cover without disturbing for 12 minutes. Turn off heat, lift the lid, and let the quinoa sit for a few minutes to ensure all liquid is absorbed or evaporated. If any liquid remains, drain the quinoa in a fine mesh sieve and gently pat it dry.
Preheat the oven to 375º. Beat the egg and 1/2 cup of cheese together in a bowl. (Save the other half!) Make sure the quinoa is warm, not hot, then add it to the mixture, stirring until well blended. Spray an 8-9 inch pie plate with non-stick spray, or oil or butter the pan. Pour the quinoa mixture into the pan. Using a piece of wax paper, baking parchment, or plastic, gently press the quinoa into place, so that it’s flat on the bottom of the pan and ascends up the sides of the pan.; Bake 15 minutes, then remove.
Filling: While crust bakes, chop vegetables. Heat oil or butter in a large saucepan. Add sliced leeks or chopped onions and salt to taste. Saute approximately 5 minutes, then add mushrooms if using and a little more salt. Cook 3-4 minutes, until most mushroom liquid has cooked off, then add sherry. Add other veggies, and cook 5-10 minutes, until green vegetables are tender.
As vegetables cook, whisk eggs with ricotta/cream/half and half mixture and mustard. Add half of the remaining grated or crumbled cheese (1/4 cup). Pour the egg mixture on top and sprinkle on the remaining quarter cup of cheese.
Bake 35 minutes. Allow quiche to stand approximately 10 minutes before cutting. Enjoy.
Keywords: quiche, quinoa, healthy food, brunch, breakfast, road food