Quinoa Quiche

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Not much to say here people.  I think the photo speaks for itself.

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“Cheesy” Veggie Quinoa Quiche

Dairy-free, gluten-free, vegetarian, low FODMAPS

Yield: two 6 inch ramekin quiches

Ingredients:

  • 1 cup (pre) cooked quinoa
  • 1/4 cup butternut squash puree
  • 1 tomato, diced
  • 1 large chard leaf, chiffonaded
  • 2 eggs
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic salt (more/less to taste)

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Prep and combine veggies (chard, tomato, squash), then add nooch & garlic salt and mix.

[The garlic powder in garlic salt is usually okay for those on a no/low FODMAPS diet, but if you are on a strict elimination diet you may want to omit the garlic salt and just use plain salt]

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Next stir in quinoa.

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In a separate bowl beat the two eggs, then add them to the quinoa and veggies mix.

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Stir everything up and pour into two ramekins.

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If you double (or triple?) the recipe, you could use a large pie pan to make a big quiche.

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Using a spoon, pack the mix down into the ramekin making the top flat and smooth.

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Like so.

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Cook in the oven for 25 minutes at 400 degrees.  If you want to get an especially golden crusty top you can turn the oven up to broil for the last minute.

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Drool.

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I made these ahead of time for dinner and having them sit on the counter for the entire afternoon was like torture.

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Anything hot out of the oven is hard to stay away from.

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Especially when they are so cute!

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Anyway.  Eventually it was time to dig in, and I couldn’t be more pleased with how they turned out.

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The combo of butternut squash and nutritional yeast somehow perfectly replicated a cheesy flavor, which really took my taste buds on a stroll down memory lane.  Isn’t it funny how closely your senses are tied to your memories?

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Eating this dish was like a flashback to my mom’s quiches.

I know it’s been over a decade since I’ve eaten real cheese, but I still believe there’s some sort of magic that happens when cheddar meets up with eggs in a recipe.  So the fact that this cheese-less recipe could mimic a traditional quiche so precisely was mind blowing.

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Next time I’m making this in a full pie pan because this dish disappeared fast!

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38 thoughts on “Quinoa Quiche

  1. PB&Jenny

    my “mom’s quiche” was frozen and pre-packaged. Nevertheless, it was delicious and nostalgic. I’ve gotta make this! Question: how much uncooked quinoa yields 1 cup cooked (I should probably know this, but I’m a dud when it comes to … well..everything in the kitchen. Teach meee!)

    Reply
    1. Tt in nyc

      About 1/2 cup dry for one cup cooked, but i always make a big batch and then freeze the rest in 1 or 2 serving sizes to make my life easier next time i want some…

      Reply
      1. Elise Post author

        i agree, 1/2 cup dry = 1 cup cooked. ive never frozen it though. that never occurred to me, but it makes sense. i use my rice cooker to make a big batch before the work week. then i just power through it over way too few days.

        Reply
    1. Elise Post author

      id say increase the amount of butternut squash to 1/2 cup and add 3 tbsp of chia seeds to it letting it “gel” for a few minutes before stirring it into the other ingredients. i have no clue if it will work as well as eggs, so let me know if you try it!

      Reply
  2. Amanda

    LOVE. I can’t wait to try this! I’m a huge fan of quiche but have never successfully made one on my own. I’m definitely going to try this one.

    Reply
  3. TeenyLittleSuperChef

    Dang these look tasty, and so freakin easy! I’m fairly certain I have all the recipes ingredients already on hand, so I may get to work making these for me and the hubs tonight for dinner. Thanks for the great idea and recipe Elise! And thanks for the nutritional yeast post. I’ve been a huge fan of the stuff for years, but everyone always gives me a blank stare followed by a nose curl whenever I mention it to them. Glad you could clear up some misconceptions and shed some light on how awesome it truly is!

    Reply
    1. Elise Post author

      thanks for the love! you MUST make this quinoa quiche asap!!

      ps i completely agree about nutritional yeast…it needs to become more mainstream…not sure why its not more embraced bc its fantastic.

      Reply
  4. Ethel

    That looks divine!!! This combo of eats seems perfect for any time of day. I may need to sub this in as a breakfast meal when I get tired of my own quinoa medley (quinoa, 3 egg white scrambled with 1/2 of an avo chopped up all mixed together). Holds me over for hours! Love me that quinoa!

    Reply
  5. Shelia

    Elise…you have outdone yourself here. I took your advice and doubled the recipe. I am so glad I did. It was fantastic! I used mushrooms and kale (I don’t like tomatoes with eggs)…soooooo good! Thank you! :-)

    Reply
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  8. Ashley

    Made this tonight for dinner for my friend, my 16 month old and I and we devoureddddd lol so yummy! :) and best of all so easy, I pre-prepped all the ingredients in anticipation so I just had to mix it up tonight and wow, I already made more so we have them for lunch tomorrow :)

    Reply
  9. Samantha

    This. Is. Amazing.

    I added a 1/4 cup of light cheese because I didn’t have nutritional yeast (I can’t track that stuff down for the life of me!). I also subbed spinach for chard. It was so, so, so good.

    You’re pretty great.

    Reply
  10. Mary Lou ridler

    i am going to try this, substitute spinach for the chard, can i get away without the yeast? what would i sub? I’m excited to try it and add something new,to my gluten free, low fodmap world! blessings, mary lou

    Reply
    1. Elise Post author

      spinach will work no problem. any green will do.
      theres really no good sub for nutritional yeast, though. maybe parmesan cheese if you can tolerate it? but youll lose the dairy free (fodmap friendly) and vegan part of the menu then.

      Reply
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  12. Taylor

    Omg this quiche looks AMAZING. I am so impressed that you were able to come up with a healthy recipe for one of my favorite french dishes. I am so excited to try this! Thank you!!
    Taylor

    Reply
  13. Lisa Moulton

    Ok so I just made these, but vegan no eggs. I followed the directions, amped up the butternut to 1/3rd cup, and put 3 tbs of gelled chia seeds. I also used quinoa flakes. Between the chia and flakes it held together well. I mixed in just a sprinkle of dayia pepper jack too. Very yummy.

    Reply
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  19. Amy Alexander

    Hi Elise
    I have Ulcertive Colitis and my doctor put me on a low-fodmap diet a couple months ago. I was furious and upset at first saying no don’t want to give up my precious food. But watching one of my friends dieing kind of changed my mindset. She is morbidly obese and dieing from complications of that. Something clicked and I started looking for a nutritionist and found one; get this; across the street from where I live. Elise the universe was screaming at me to do this diet and save my life. My colitis was getting very painful and had gotten so bad I was bleeding a lot.

    To make a long story short after 2 1/2 weeks and 14 almost 15lbs I am almost pain free and the bleeding is subsiding. Thank god for fodmap diet! I am not one to stick to things but this I really want to. Please help me to attain this goal and guide me in this journey.
    Sincerely,
    Amy

    Reply

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