Quinoa Crust Vegetable Quiche

Quinoa Crust Vegetable Quiche
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Cooked tri-color quinoa, chilled
1 cups
Black pepper, divided
3/4 tsp.
Large eggs, divided
Olive oil
2 tbsp.
Broccoli florets
2 cups
Yellow onion, chopped
1 cup
Red bell pepper, chopped
1 cup
Baby spinach, chopped
2 cups
1/2 tsp.
Cheddar cheese, shredded
1 cup
2% milk
1/2 cup



  1. PREHEAT oven to 375° and SPRAY an 8” pie plate with non-stick cooking spray.
  2. In a medium bowl, COMBINE cooked quinoa, ¼ teaspoon pepper, and 1 beaten egg. PRESS mixture into the prepared pan. BAKE 20 minutes, then allow to cool.
  3. REDUCE oven temperature to 350°
  4. In a medium skillet, HEAT olive oil over medium heat. ADD the broccoli, onion, and bell pepper. SAUTÉ until tender, then ADD the spinach and COOK until wilted. SET ASIDE.
  5. In a medium bowl, WHISK together the remaining 6 eggs, salt, ½ teaspoon pepper, cheese, and milk. ADD vegetable mixture to eggs and STIR. POUR mixture into the cooled quinoa crust. BAKE 45-50 minutes, until a knife inserted in the center comes out clean.
  6. REMOVE from oven and ALLOW quiche to sit for about 10 minutes, then CUT into wedges and SERVE. REFRIGERATE leftovers up to three days.



Nutritional Info

Per Serving

Total fat
14 g
Saturated fat
5 g
180 mg
300 mg
16 g
Dietary Fiber
3 g
13 g