Quinoa Crust Quiche Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Quinoa Crust Quiche

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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!
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Reviews More Reviews

Jul 24, 2013

Just followed this recipe and I am not a baker and have only made 1 crust from scratch 20 years ago but I like a good challenge. Also I am gluten intolerant, could not locate the Quinoa flour at my local grocery but did find a GF flour from beans and only had about 5 ingredients, watch out for too many other ingredients on so called GF items. I always follow a recipe to the letter on the first try and this was to die for, the instructions are a little vague was not sure if I should cook the broccoli before baking so I did not and was perfect. Also called for 2 large green onions and I found these huge green onions from mexico which were the size of a small white onion...yum also used brown mushrooms recipe does not specify so you can get creative. Crust was super easy to make had to add more water to get proper moisture content. My boyfriend is french and his mother makes the best crust on various dishes and he said this recipe his mother would love so was a nice confirmation!

 
Apr 03, 2014

Really just rating the crust as I did my own filling. I've never worked with quinoa flour before so I followed the recipe to the letter. It was great! The only thing I'll do differently is to up the amount of flour as I would have been ok with it being a tad (not much) thicker. Did need more then 2 tbls of water, no biggy. I'm thinking with some herbs this could also make a great wheat free pizza crust. Thanks Drew!

 

3 Ratings

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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