Quinoa Crust Quiche


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.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
1 9-inch quiche


  • 2 cups chopped mushrooms

  • 7 eggs

  • ½ cup half-and-half

  • 1 ½ cups chopped broccoli

  • cup shredded Cheddar cheese

  • 2 large green onions, chopped

  • ½ teaspoon garlic salt

  • 1 ¼ cups quinoa flour

  • cup butter at room temperature

  • 2 tablespoons water, or as needed


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

  2. 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.

  3. 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.

  4. 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 (per serving)

280 Calories
19g Fat
16g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 280
% Daily Value *
Total Fat 19g 24%
Saturated Fat 9g 47%
Cholesterol 199mg 66%
Sodium 306mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 20%
Total Sugars 2g
Protein 13g
Vitamin C 17mg 83%
Calcium 129mg 10%
Iron 2mg 12%
Potassium 350mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.