Delightful Pastry-free Quiche with Quinoa








To make the crust

  • 2 cups of cooked quinoa, chilled
  • 1 egg, organic
  • 1 tsp of turmeric
  • Good quality salt and black pepper to taste

To make the filling

  • 1 TBSP of olive oil
  • 1 large brown onion, chopped
  • 2-3 cloves of garlic, crushed or finely chopped
  • 4 brown mushrooms, washed or peeled and sliced
  • 1 bunch of fresh spinach leaves (or alternatively one package of organic frozen spinach)
  • 4 eggs, organic
  • ½ cup of almond milk
  • Pinch of ground nutmeg
  • Good quality salt and pepper to taste
  • 80 – 100 g of good quality Feta cheese
  • 2-3 tomatoes, washed and thinly sliced



  1. Heat your oven to 180 degrees and line your ovenproof dish with baking paper.
  2. Cook your quinoa according to instructions on package and set aside to cool.
  3. Once your quinoa is cooled down, combine with egg, turmeric, salt and pepper and press this mixture firmly into your baking dish and up the sides of your dish.
  4. Put into the oven, while you start preparing your filling.
  5. To prepare the filling of your quiche, in a large frying pan or wok add your oil and sauté your onion, add your garlic.
  6. Once your onion is translucent and garlic has started to spread aroma, add onions and sauté for 3-5 minutes.
  7. Add your spinach and cook until wilted (about another 5 minutes). (If using frozen, packaged spinach, cook in separate pot while sautéing onions, garlic and mushrooms and add once mushrooms are tender; avoid adding too much liquid form spinach).
  8. Take your quinoa curst out of the oven and carefully without burning yourself, arrange your vegetable filling onto your quinoa crust.
  9. Whisk the remaining eggs, nut-milk, salt, pepper and nutmeg together and pour over your spinach filling.
  10. Crumble the feta on top and top with your sliced tomatoes.
  11. Return your dish into the oven and bake for another 30 minutes or until your quiche is golden brown. Serve with a delicious salad and enjoy.

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