Quinoa Crust Vegetable Quiche

Quinoa Crust Vegetable Quiche

This quiche is loaded with veggies and swaps the traditional pastry for a quinoa crust that adds nutrition, texture, and an appealing aesthetic to the dish.


  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.


  • 2 cups cooked tri-color quinoa, chilled
  • ¾ tsp black pepper, divided
  • 7 large eggs, divided
  • 2 Tbsp olive oil
  • 2 cups broccoli florets
  • 1 cup yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 2 cups baby spinach, chopped
  • ½ tsp salt
  • 1 cup cheddar cheese, shredded
  • ½ cup 2% milk

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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