Quinoa Crust Quiche

Drew 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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1 h 5 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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!



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...

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...