A lightened up version of a classic brunch item! This quinoa crusted quiche is the perfect make-ahead item for a weekday breakfast or holiday brunch!
Happy Monday! I’d say it’s a pretty happy start to the week since the holidays are just a few days away.
Speaking of holidays… are you ready?! I have a lot of work to do this week on top of my holiday prep, but I’m ready when it comes to my Christmas Day menu and wrapping presents.
Did you have a nice weekend? Our entire weekend was dedicated to that DIY kitchen backsplash I told you about last week. I promised a good story or two, but I don’t really have any since it went SO well! I think Kyle may have found a hidden talent in tile work because he did a fantastic job! We still have a few touch ups to do once it’s all dry, and then we want to do under cabinet lighting and put handles on our cabinets. So, we still have some work to do, but the hardest part is over!
Let’s talk quiche. The quintessential brunch item!
Typically, a quiche is made with a buttery pie crust and a rich custard filling. Sounds delish, right? Of course! But, if you are looking for something a little lighter, then you’ll love this recipe.
First, we swap out that buttery pie crust for one made with quinoa. Whaaaaat? Yes, a quinoa crust! It’s really simple to make… just cooked quinoa and an egg white pressed into a tart pan and baked until set. (If you don’t have a tart pan, you can use a pie dish.)
Classic quiche recipes usually contain cream, eggs, cheese, and bacon. Instead of cream, I use half and half, keep the eggs and cheese, and use caramelized onions in place of bacon. I love the depth of flavor that the caramelized onions add… and they pair perfectly with gruyere cheese. Fresh herbs add a burst of freshness and make the custard look really pretty.
Make-Ahead Options:
- Make the entire quiche ahead and simply reheat. This option is good if you plan on having it for breakfast throughout the week. You can make it, let it cool, and then cut it into slices and store it in the fridge. To reheat, heat it on a low power (40%) in your microwave for a minute. It can also be reheated in the oven or toaster oven.
- Prepare each component ahead and then assemble and bake before serving. I recommend this option if you’re serving the quiche to multiple guests. You can prepare the crust and pre-bake it, let it cool and refrigerate. Caramelize your onions, make the custard, and grate the cheese. Keep each component separate and then assemble it just before baking.
- Make the quiche and freeze it. I haven’t specifically done this with this one, but I have frozen quiche before with good results, so I have no doubt it’ll work just fine. You’ll want to complete the recipe (including baking), let it cool and then wrap it well and freeze. Don’t thaw before baking in a 375º oven for 20 minutes, or until it’s just heated through. If going this route, be sure an use a metal tart pan or pie plate – a glass or ceramic pie plate may crack with all the temperature changes.
Well there you have it! A make-ahead quinoa crusted quiche perfect for breakfast or holiday brunch. You can certainly get creative with what you add to the filling. A few ideas: broccoli-cheddar, sun-dried tomato and parmesan, asparagus and goat cheese… the combinations are endless!
The classic quiche accompaniment is a simple green salad. I had mine with a quick kale salad tossed with my new favorite apple cider vinaigrette. It was delish! ?
Have a great week, friends! 
- ½ Cup Quinoa, uncooked **see recipe notes if you want to use leftover quinoa!
- 1 Teaspoon Extra-Light Olive Oil
- Pinch of Salt
- ¾ Cup Water
- 1 Egg White, lightly beaten **Make sure and reserve the yolk for the filling!**
- 1 Tablespoon Extra-Light Olive Oil
- 1 Large Onion, peeled, halved and thinly sliced
- Salt & Pepper
- 2 Whole Eggs
- 1 Egg Yolk
- 1 ¼ Cups Half and Half
- 2 Tablespoons Chopped Fresh Parsley
- 2 Teaspoons Chopped Fresh Thyme
- 1 Teaspoon Chopped Fresh Rosemary
- ¾ Cup Grated Gruyere Cheese
- Special Equipment: 9-inch Tart Pan with Removable Base*
- Place the quinoa in a fine sieve and rinse it under running water until the foam subsides.
- Drizzle the olive oil in a medium saucepot and heat over medium heat. Add in the rinsed quinoa and toast it for 1-2 minutes, or until the excess water evaporates.
- Season with a pinch of salt, pour in the water, and then cover and bring the water to a boil. Once the water is boiling, reduce the heat to low and cook the quinoa for about 10 minutes, or until all of the liquid is absorbed.
- Turn the heat off and let the quinoa sit, still covered, for 10 minutes. Remove the lid, fluff the quinoa with a fork, and then transfer to a bowl to cool completely.
- While your quinoa is cooling, work on the filling. Heat the olive oil over medium-low heat and add in the onion. Move it around the pan to coat and season with salt. Let the onions cook, stirring occasionally, until caramelized. This should take around 25 minutes. Once your onions are caramelized, set them aside to cool.
- While your onions are caramelizing, preheat the oven to 375º.
- Combine the cooled quinoa with the beaten egg white. Press the mixture into the tart pan using wet fingers. This part can take a little time, but just keep pressing it until it evenly fills the pan.
- Bake the crust for 10 minutes to set it up a bit.
- Meanwhile, whisk together the eggs, egg yolk, half and half, herbs and cheese in a large bowl. Sprinkle the caramelized onions over top of the dough and then pour the filling over.
- Bake the quiche for 20-25 minutes, or until the filling is just about set and lightly golden. If the middle is still slightly wiggling, it’s ok, as it will set up as it cools.
- Let the quiche cool for at least 15 minutes before cutting and serving.
- (Recipe time includes cooling.)
- *If you have leftover quinoa, make the crust using 1½ cups of the cooked quinoa.
- 1.Make the entire quiche ahead and simply reheat. This option is good if you plan on having it for breakfast throughout the week. You can make it, let it cool, and then cut it into slices and keep in the fridge. To reheat, heat it on a low power (40%) in your microwave for a minute. It can also be reheated in the oven or toaster oven.
- 2.Prepare each component ahead and then assemble and bake before serving. I recommend this option if you're serving the quiche to multiple guests. You can prepare the crust and pre-bake it, let it cool and refrigerate. Caramelize your onions, make the custard, and grate the cheese. Keep each component separate and then assemble it just before baking.
- 3.Make the quiche and freeze it. I haven't specifically done this, but I have frozen quiche before with good results, so I have no doubt it work just fine. You'll want to complete the recipe (including baking), let it cool and then wrap it well and freeze. Don't thaw before baking in a 375º oven for 20 minutes, or until it's just heated through. If going this route, be sure an use a metal tart pan or pie plate - a glass or ceramic pie plate may crack with all the temperature changes.
Congratulations on your kitchen construction going so well! This quiche looks delicious and that’s a great idea to make a quinoa crust! Happy Holidays!
Thanks Rachelle! Happy holidays to you, too 🙂
Congratulations on your successful kitchen construction! geometry dash scratch
Learning from Failure:
Every failure in the suika game is a learning opportunity. You can review your approach, problem-solving techniques, and enhance your skills based on these experiences.