Red Quinoa Quiche

You're going to fall in love with a new kind of quiche made with healthy red quinoa. MORE+ LESS-

By Bev Cooks

April 24, 2017

1/4

cup red quinoa (or regular)

tablespoon extra-virgin olive oil

small shallot, minced

1/2

red bell pepper, finely diced

oz baby bella mushrooms, sliced

cup chopped baby spinach

whole eggs

9-inch Pillsbury™ Pet-Ritz™ frozen pie crust

1/4

cup freshly grated parmesan cheese

pinches coarse salt and freshly ground pepper

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1

Preheat oven to 350°F. Cook the quinoa in boiling water until little spirals pop open, 15-20 minutes.
2

Heat the oil in a skillet over medium high. Add the shallots and cook 1 minute. Toss in the red bell pepper and mushrooms. Cook until the mushrooms start to brown, 6 minutes. Season with salt and pepper. Add the spinach and wilt, 1 minute.
3

In a large bowl, whisk the eggs until combined. Add the sautéed veggies. Then add in the quinoa. Whisk until combined. Season with salt and pepper. Toss in the grated cheese.
4

Pour mixture into pie crust and bake for 40 minutes or until set in the middle. Let rest 10 minutes, slice and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I'm gonna give it to you straight, this Quinoa Quiche is bad to the BONE. Like, slap me silly and call me Willy, good. Like, spread your wings and FLY, little bird, good. Like, call your broker, good. It's dang good. It's interesting though because this quiche is more dense (denser? more dense?) than your run of the mill eggy bake concoction. It's load-ED with red quinoa, mushrooms, red bell pepper and baby spinach. AKA: incredible hulk food. But you won't turn all green and bulky. That's actually really frightening. Make this this weekend! OR ELSE. Slice her up and garnish with more cheese shavings. Please do this. I could snuggle right inside that quiche, I tell ya. Health, y'all! More Quiche Recipes Here are more quiche recipes, perfect for a fancy morning breakfast or a brunch treat.