I made a big batch of quinoa earlier in the week, and I have some left over today. I was in the mood for a quiche, but didn’t feel like wrestling with a pastry crust (it’s hit or miss for me…). Since the quinoa was ready to go, I decided to try a quinoa crust. Surprisingly, it worked on the first try and was really easy to make. I filled the crust with a mushroom, ramp, and basil quiche (recipe to follow).
1 egg (or 2 egg whites)
1.5 cups cooked quinoa
1/4 tsp ground pepper
1/4 cup parmesan cheese
1. Lightly beat the eggs in a mixing bowl. Then, mix in everything else.
2. Press into the bottom (and up sides if desired) of a 9-inch baking dish, or you can use multiple smaller dishes.
3. Bake at 375 F for 15 mins. Cool before filling.