Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I began cooking with quinoa recently for a friend who was gluten-intolerant and have made quiches by my own recipes and experiments. I've made quiche and dumplings so far, and am looking to see what more it can do! The quinoa crust is surprisingly dense, so a thinner crust does not mean a weak quiche! I prefer to use quinoa flour to quinoa flakes for this crust for consistency of crust depth and increased flakiness.

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 9-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie dish with butter.

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  • Cook and stir mushrooms in a dry skillet over medium heat until soft and mushrooms have released their liquid, about 10 minutes. Remove from heat. Whisk eggs and half-and-half together in a bowl and stir in broccoli, Cheddar cheese, green onions, garlic salt, and cooked mushrooms. Refrigerate filling.

  • Mix quinoa flour and butter in a bowl until mixture forms small clumps; stir water into quinoa mixture until dough comes together. If dough is too dry, add more water, 1/2 teaspoon at a time, until dough holds together. Press dough into prepared pie dish to form a crust; pour filling into crust.

  • Bake quiche in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Cook's Note:

A better quality quiche crust is pre-baked for 10 minutes when the egg mixture is still in the fridge. Use a 16-ounce bag of dried, uncooked beans (recommended); or a small plate or saucer is used to hold the crust down when pre-baking. Remove the warm beans or plate after they've cooled down a bit before adding the egg mixture, though!

Nutrition Facts

280 calories; protein 12.8g; carbohydrates 16.2g; fat 18.6g; cholesterol 198.6mg; sodium 305.8mg. Full Nutrition
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