Quinoa Spinach Quiche

Raise your hand if you grew up on Bisquick® Impossible Pies. Or even worse, if you were making them up to say 2 years ago. Is that both of my hands in the air? Sigh. Yes. For as bad as they were, they tasted great and made their own crust – even if the crust was a bit odd. So instead…what if you could have that kind of “pie” but make it with Quinoa?

I saw the basis of my recipe on Whole Foods website and started adapting it. A treat meal, full of eggs and a smattering of cheese, in Quiché form. And the best part? The quinoa cooks and makes its own crust. Easy and tasty!

Quinoa Spinach Quiché

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 yellow onion, peeled and finely chopped
  • 1 Tbsp garlic, chopped
  • 8 large eggs, preferably local
  • 1¼ cups milk, used unsweetened almond
  • 1 tsp dried rubbed sage
  • 1 tsp dried thyme
  • ½ tsp fine sea salt
  • ½ tsp ground black pepper
  • 2 cups baby spinach, chopped (packed tightly)
  • ½ cup quinoa
  • 1 cup shredded medium white cheddar cheese

Directions:

Preheat oven to 350°, lightly oil an 8×8″ glass baking dish.

Heat a skillet over medium, add oil and onion, sauté until tender and golden. Add the garlic, turn off heat and let cool.

In a large bowl whisk the eggs, milk and seasonings together. Add in the spinach. Rinse the quinoa in a fine mesh strainer, shake off, add to eggs. Stir in cooled onions.

Pour into prepared dish, cover tightly with foil. Gently shake, lightly rap dish on counter a couple of times to settle the quinoa.

Bake for 45 minutes, or until set in the center. Remove foil, sprinkle cheese on and return to oven. Bake for 15 minutes uncovered, until cheese is golden and bubbling. Let sit for 10 to 15 minutes to cool a bit before slicing and serving (it allows the cheese to set up, allowing for less mess.)

Serves 4 to 6.

~Sarah

 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg

Comments

  1. I love the idea of using quinoa as a quiche crust. I will have to try that next time I make one!

  2. I’m going to try to think really hard of another way to use that crust. ;-) It truly does sound awesome.

  3. nuttyalternatives says:

    Sarah, this sounds great!I can’t tolerate cheese, but I bet I could substitute with daiya. yum!

  4. Um, I didn’t raise either of my hands, but I can see this going down with some tofu in the kitchen! I love the quinoa crust!

    • Lol….yeah…I grew up in a “white-bread” family at times – my Dad didn’t exactly like food to exciting ;-) Have I mentioned I am always grateful my husband will eat nearly anything? :D

      • That’s an amazing husband!

        Oh, and growing up we didn’t have great dietary habits either, but I will hand it to my mom for teaching me to love vegetables!

        • My Mom was a frustrated cook. When she’d eat out she was known to always order the wildest dish offered. I often think of her when I am cooking, knowing she’d have loved seeing me happy, trying new things often!
          My husband often jokes about my Dad. He’d bellyache about my cooking, even in my late 20’s. His claim is “I was poisoning him”. So anytime I make a dish that gives us bad gas (lol…) he’ll joke “Your old man was right” ;-) Hehheh!

          • I love that little insight to your family. You are making me teary, knock it off. One of my best friends lost her mom last week. I can’t imagine. I’m holding onto them as long as I can! Wishing they would go vegan to prolong their years, not gonna happen, but a girl can dream right.

    • I lost my Mom in 2006, my Dad in 2003. I was 30 when I lost my Dad. Way too young. Sad thing is…a better diet would have helped us all! I don’t want to be my Mom, with diabetes, amputations and on diyalsis in her early 60’s :( Sorry if I sound weepy…but yeah, eating healthy is important :)

      • Oh Sarah, my heart goes out to you, I’ve lost a brother in 1998 and I still feel his loss every day. I can only imagine how hard it would be to have both your parents gone. And to lose your dad when your were 30 must have been traumatizing.

        I think it’s fitting that you think of your mom often when you are cooking, so many memories are centered around food and being together in the kitchen.

        Helping others change their diets is why I’m so passionate about blogging. Going vegan changed my life. And who knows, my dad started following my blog yesterday….

        Virtual Hugs and Tissues my dear. Xoxo

    • Can I say I love you all? I really love the community of bloggers out here – everyone is SO supportive!!

Trackbacks

  1. […] This dish began when I surfed onto the “Gazing In” blog where author Sarah had created a toil-free quinoa crust while creating her Spinach Quinoa Quiche. […]

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