"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." — Drew
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1 1/2 cups
shredded Cheddar cheese
green onions, chopped
1 1/4 cups
butter at room temperature
water, or as needed
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Crust Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 167
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