Crustless Quinoa Quiche

This crustless quinoa (pronounced keen-wah) quiche is wonderful for breakfast, brunch, lunch or dinner. It is equally enjoyable cold or hot.

It is super easy to throw together because you don't even have to make the crust - and trust me when I say you won't even miss it! I served it to my friend at a picnic in the park one lunch time. She had never heard of quinoa before and loved it. This quiche is a great way to introduce quinoa into your or your family's diet because you don't even notice or taste it (not that it tastes bad!).

Nutritionally speaking, quinoa is a super food. It has an almost perfect ratio of carbohydrates, proteins and fats which means that it is great for those who need more protein in their diets or those looking to lose weight. Quinoa has been described as one of the best sources of protein you can get from a plant source. Quinoa is also considered to be a complex carbohydrate and provides the body with daily fiber, antioxidants and vitamins such as magnesium, iron, copper, phosphorus and B2. Quinoa is also gluten free.

Quinoa can be used as a direct substitute for rice, potatoes, or even pasta. It has a slight nutty flavour and  a unique texture.

Feel free to change the vegetables included in the quiche mixture but be sure to put the cherry tomatoes on top - they provide a wonderful sweetness to the quiche.

What you need to serve 4 people:
  • 6 eggs
  • 3/4 cup Greek yoghurt
  • 1/2 cup quinoa
  • 1 cup vegetable stock
  • 4 mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp nutritional yeast flakes (optional)
  • 1 1/2 cups spinach or kale cut into thin strips
  • 1 punnet cherry tomatoes, each tomato chopped in half
  • salt and pepper to taste
  • butter or oil for cooking (I used coconut oil)
How to make it:

Preheat the oven to 180 C (350 F) and grease a quiche dish with butter or oil. Rinse the quinoa, add to a saucepan and then cover with the stock. Bring the stock to the boil and then reduce to a simmer and cook until all of the stock has been absorbed and the quinoa is cooked.

While the quinoa is cooking, add some oil to a frying pan and saute the onions and garlic until soft and fragrant. Add the spinach and  mushrooms and stir until the spinach has just wilted. Set aside to cool.

Whisk the eggs with the Greek yoghurt until frothy. Add the spinach mixture, parmesan cheese, cooked quinoa, nutritional yeast and salt and pepper and mix until well combined. Pour the mixture into the greased quiche dish.

Carefully place the cherry tomatoes seed side up all over the top of the quiche and place it in the oven. Cook for approximately 45 minutes until golden.

Make it Naughty: add some tasty cheese and bacon pieces.

If you would like to see a video on how to cook quinoa, there is a quirky video available here -

Sources: 12, 3


Atika said...

Looks yummy :)

Atika said...

Looks yummy :). Sadly I don't know where to buy quinoa in Jakarta.

Tali's Tomatoes said...

Hi Atika, this blogger mentions one place to buy it - I hope this helps!

afracooking said...

This looks like a match made in heaven: I love quinoa and I adore quiche. Thank you so much for sharing!

Anonymous said...

I came out great, even though I had use Tofu in place of Greek yogurt. What a neat has everything I like.

Rachelle said...

Hi Tali, This looks really yummy and healthy. Can I share this recipe and photo, giving a link back to your page? Thank you, Rachelle

Tali's Tomatoes said...

Hi Rachelle, yes of course you can!

Tali's Tomatoes said...

Just make sure you send me a link :-)

Michaela Braun said...

Hi. I ran across your recipe..delicious. I posted, with credits, on my blog. Thought you might like to see it.

Diana said...

This looks delicious! What size baking dish did you use?

Tali's Tomatoes said...

Hi Diana, I used a regular round glass quiche dish, around 20cm

Kelly @ said...

This looks delish! I just pinned it and will try soon. :)

Pecas said...

This looks delicious!

Unknown said...

I've had quiche before and was not much of a fan (it didn't taste like anything). My mother however loves quiche. When I found this recipe I decided to give it a try, and it came out great.

Anonymous said...

This was really, really good. I doubled the recipe and put it in a 9x13 pan, then cut into squares. Great brunch dish. Thank you!