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Quinoa Crusted Healthy Quiche

Updated: Mar 21, 2019

This recipe was created as a healthier version to a traditional quiche filled with all that heavy cheese, and a flour crust.  Without using any cheese in this recipe you will feel much better after eating this healthy spin, BELIEVE ME you wont miss it one bit.   The crust was created from quinoa which will give you added protein along with the eggs.  As a binder for the crust using ground  psyllium husk and some water will give it just what it needs to keep it firm. The quinoa can be pre done so this could be something you prep so that you have it on hand for a delicious meal idea during the week. Add a salad and your belly will be full, nourished well and satisfied.  This recipe is especially great for anti-inflammatory properties and thyroid dysfunction.

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Healthful Quinoa Crusted Quiche 

Servings: 4 Prep Time: 15min CookingTime: 45min

Quinoa Crust 

1 1/2 cups cooked quinoa (3/4 cups dry will yield just over 1 1/2 cups cooked quinoa)

1 Tbsp ground psyllium husk 3 Tbsp Water 1 tsp Sea Salt 1/2 tsp ground black pepper


1 tbsp coconut oil 1/2 cup Spanish onion diced 1 cup red pepper diced 1 cup crimini mushrooms thinly sliced 3 cups spinach chopped 5 organic pastured eggs 1/2 cup water 1 tbsp nutritional yeast 1 tsp turmeric 1/2 tsp sea salt 1/2 tsp ground black pepper

Directions Crust 

Preheat oven to 375 degrees.

Lightly grease a 9” round pie dish.

To make the quinoa: mix the 3/4 cups quinoa with 1 1/2 cups water in medium pot and bring to a boil. Cover and reduce to a simmer cooking for 12 minutes or once water is absorbed. Remove from heat and set aside and allow to cool.

While quinoa is cooling make a egg replacement  by mixing ground psyllium husk and water together in small bowl and allow to sit for 2-3 minutes.

Once quinoa is cooled mix well the cooked quinoa, flaxseed mixture, salt and pepper in a medium bowl.

Pour mixture into pie dish and press evenly along bottom and sides of pie dish.

Put in preheated oven and bake for 20 minutes.

Remove from oven and allow to cool while you make the filling leaving the oven on.


Heat coconut oil in pan, add chopped onion and sauté until softened and translucent (approx. 4 minutes)

Add the red pepper and mushrooms and cook for 2-3 minutes until soften

Add the salt pepper and turmeric, mixing well.

Add the spinach allow to wilt and remove from heat.

In medium bowl whisk the 5 eggs together, add the water, nutritional yeast, turmeric, salt, pepper and continue to whisk until the ingredients are well blended.

Pour the vegetable mixture over the crust and spread evenly along the bottom.

Pour the egg mixture over the vegetables and put the dish into the oven.

Allow to bake 25-30 minutes until firm to touch.

When it is ready remove from the oven and let cool 5 minutes and serve.

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