Every so often I come across a new idea or technique in a recipe and I feel like a whole new world of inspiration and possibilities has been opened up to me. For example, when I first tried spiralized vegetables and realized just how much variety and versatility there was in this one concept, I spent days making lists of recipes and flavor pairings that I wanted to try. I mean, I’m pretty sure that even if I spiralized something every day for a lifetime, I couldn’t cook my way through all of them!
A similar revelation hit when I stumbled upon a recipe for a quinoa-crusted quiche in the December issue of Cooking Light. The filling options alone are pretty much endless, and then if you expand the crust idea to different grains, seeds, nuts, and perhaps even legumes?! There is just so much potential for deliciousness.
One of the biggest reasons why I don’t make quiche more often is, honestly, because making pie crust is such a pain. You have to make the dough, then chill it, then roll it out, then chill it, then par-bake it, then let it cool…simply put, it’s a process. So I was definitely pleasantly surprised when this quinoa crust came together in around 40 minutes! Okay, yes, that’s still a significant chunk of time, but you can cook the quinoa and bake the crust ahead of time, and there is very little hands-on time in either of these processes. Plus there is no stress of having to roll out the dough – you just press and go!
The original Cooking Light recipe paired the crust with a Mediterranean-influenced filling, but we decided to change it up and go the southwestern route with ours. Mostly because black beans, bell peppers, and pepperjack are always a good thing. This quiche definitely brings the flavor – it has just enough spice to get your tongue tingling, but not so much that you’ll be furiously gulping down water – and between the quinoa, eggs, black beans, and cheese it packs an extra large dose of protein into every serving.
Prep Time:
10 minutesCook Time:
10 minutesTotal Time:
10 minutes Yield:
8 servingsingredients:
For the crust
For the filling
instructions:
notes:
Both the quinoa and the crust can be prepared ahead of time! Just store, well wrapped, in the refrigerator until you are ready to make the filling.
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Comments
I love the “quinoa crust” idea! Any filling would work, but I really like the protein-load of beans, egg and cheese. I am sure this is a hearty dish, but one quiche slice paired with a greens salad would make the perfect dinner for me (especially after a workout). Great recipe, Joanne! 🙂
Exactly! That’s what I love most about the quinoa crust – it can be paired with pretty much anything. Plus the protein boost from the eggs, beans, AND quinoa definitely makes it a great post-workout meal!
Okay now this is so my kind of dish!! Looks delicious.
Thanks Alicia! I adore those southwestern flavors as well!
This looks scrupmtiou <3
Thanks Anna!
Again…your recipe posted with perfect timing. I just looked at a bunch of eggs in the fridge and wondered what to do with them. This looks delicious!
Yay!! It’s definitely great for using up eggs. Hope you enjoy it!
OMG! This was absolutely delicious! I made it for dinner tonight, and it is so good! I topped each serving with a bit of salsa and served mixed roasted veggies on the side. ( I know my oven to cook slowly, and it did take the full 50 mins. )
So glad you enjoyed this!!
I have made this several times now. I’ve taken to making muffin pan size so they are easy to save and reheat. Everyone loves them. I have only modified the recipe in very small ways according to what I have on hand–it is delicious as is.
That’s so good to hear and I LOVE the idea of making them smaller in muffin pans. Perfect grab and go breakfast!