Gluten Free Spinach Quiche with a Quinoa Crust

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Aloha!

Mother Rimmy Lounging by the Pool in Maui

Mother Rimmy Lounging by the Pool in Maui

Can you guess where I am?

I’m lounging by the pool on the amazing island of Maui. Mike and I are taking a long awaited vacation with friends, but that doesn’t mean I don’t have a few recipes in the hopper to share with you while I’m swimming with the turtles!

Cheesy Spinach Quiche with Quinoa Crust

Cheesy Spinach Quiche with Quinoa Crust

When it comes to egg dishes, a basic recipe for quiche is a must have in your recipe collection.

Crustless Ham and Spinach Quiche

Crustless Ham and Spinach Quiche

This easy ham and spinach crustless quiche is an example of a terrific way to skinny up a quiche, but there are times when a crust is nice to contain all that eggy goodness.

Why not try a quinoa crust?

This quinoa crust was a breeze to make. All I did was take cooked quinoa, flour, fresh rosemary and finely chopped onion, press the mixture into a pie plate and bake it until it was firm.

Spinach Quiche with Quinoa Crust

Spinach Quiche with Quinoa Crust

When my crust was ready to go, I whipped up my basic quiche filling and popped it back into the oven for a few minutes to set the eggs.

Spinach Quiche with Quinoa Crust

Spinach Quiche with Quinoa Crust

Doesn’t this look like a creative alternative to the typical fat laden pie crust?

I’m off to explore the island. Last night we watched the turtles from the shore, popping their heads up out of the water. If I don’t come back, you’ll know why.

Have a terrific week!

Gluten Free Quiche with a Quinoa Crust

4

Ingredients

  • 2 cups red quinoa, cooked
  • ¼ cup Bob's Red Mill Gluten Free Flour Mix
  • ½ tablespoon rosemary, finely minced
  • ¼ cup onion, finely chopped
  • ⅛ cup almond milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup spinach, chopped
  • 1 medium roma tomatoes, seeded and chopped
  • 4 large eggs
  • 5 large egg whites
  • ¼ cup almond milk
  • ½ cup low fat cheddar cheese, shredded

Instructions

  1. Preheat the oven to 425 degrees and spray a medium sized pie plate with sloping sides with cooking spray.
  2. Combine quinoa, flour, onion, 1/2 tablespoon rosemary, milk, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
  3. Using the flat side of a spoon, spread the mixture out into the pie plate and up the sides. Bake for 20 minutes.
  4. Combine spinach, tomato, 1/2 tablespoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
  5. In another bowl combine eggs, milk, cheese and whip. Stir into spinach mixture and pour into quinoa crust.
  6. Reduce heat to 350 degrees and bake for 20 minutes until a toothpick inserted in the center comes out clean. If crust starts to get too brown, lightly cover with foil until egg sets.

Notes

Food energy: 282kcal Saturated fatty acids: 2.57g Monounsaturated fatty acids: 2.43g Polyunsaturated fatty acids: 1.18g Total fat: 6.18g Calories from fat: 55 Cholesterol: 212mg Carbohydrate, by difference: 29.65g Total dietary fiber: 3.48g Protein: 21.08g

http://motherrimmy.com/gluten-free-spinach-quiche-with-a-quinoa-crust-recipe/

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Comments

  1. says

    Hi Kristi, I am very envious of you. You look very relaxed. I think you have a natural talent for lounging by the pool :)

    You obviously haven’t been slacking though. Wonderful, delicious photos and love the idea of a quinoa crust!

    Have a fantastic holiday!

  2. says

    Have a great vacation! I really like the idea of quinoa crust – definitely something I should try. And I actually have a whole bunch of spinach in the refrigerator right now! Maybe it’s fate? ;-) Thanks for the comment.

    • says

      I love quinoa. I’ll make batches of the stuff and freeze it. It’s a wonderful change from rice. If you give the crust a try, let me know how it works for you. :)

  3. says

    Well, warmer weather has finally arrived in the UK (70 degrees – woo hoo!) so I am not as jealous of your holiday as I might otherwise be (can you tell I’m lying). One day… Anyway, we are so on the same page as I LOVE quinoa crusted everything right now – it’s so incredibly light and with a little crunch too. And this recipe looks a great way to use it. Yum!

    • says

      We came back to sunny weather in Seattle too – almost unheard of this time of year, so it was really a nice treat. I’m such a quinoa fan. I love the taste, texture and protein boost. :)

  4. says

    What a great vacation! Totally jealous. :) The quinoa crust is interesting. In general, I NEED crust. There’s no joy without crust. But I’m willing to occasionally explore alternatives and I do love quinoa. I also make a whole wheat crust with olive oil and no butter that’s very tasty and obviously much healthier. Have fun with the turtles!

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