Crustless Quinoa Quiche

by May 28, 2015


Miette, Peep and Lovie.  Three survivors from our Spring 2013 brood, and one of our family’s “change in lifestyle” gifts as we settled into Montana.  Daily egg collection remains a thrill, but there are times when eggs seem to reproduce themselves in our kitchen.  Friends seem happy when we gift them a handful, and I’ve heard that the local chocolaterie will trade cannelés and chocolates for “farm fresh eggs”, so I plan to look into that.  Last week, however, Janice posted an egg recipe – her Crustless Quinoa Quiche with Greens – and our overstock decreased to a more manageable dozen or so.


While sautéing the onions in olive oil, I recalled a quinoa and black bean loaf I used to make.  Pleased with the prospect of using eight eggs instead of only four, I merged my idea with Janice’s, and filled two pie plates, one with greens, and one with black beans and green chiles.  Near the end of the baking time, the kitchen filled with the savory aromas of caramelizing cheese, egg, and grains.  We enjoyed slices for dinner, fishing-lunch the next day, and dinner again.  To make second dinner seem new, we split the slices horizontally,  warmed them on the grill, and topped with a fried egg.  Eggs two ways.  (Great idea, Lawrence!)


Crustless Quinoa Quiche

Yield: 6 - 8 slices


  • ½ yellow onion, sliced
  • 2 Tbsp. olive oil
  • 1 clove garlic minced and mashed with 1 tsp. salt
  • a few grinds of fresh black pepper
  • 5 oz. spinach or braising greens
  • 4 eggs
  • 1 cup milk
  • 1 ½ cups cooked quinoa
  • 2 oz. pecorino romano, grated


  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a frying pan over medium heat. Add onions and cook, stirring occasionally with a wooden spoon, until caramelized, about 10 minutes. Add the garlic, a few grinds of fresh black pepper, and cook a couple minutes longer. Add the greens and cover for a minute to wilt. Remove from heat and let cool while you proceed.
  3. In a medium bowl, whisk eggs with the milk to combine. Add the cooked quinoa and cheese. Stir in the cooked greens, onions, and garlic.
  4. Grease interior of glass pie plate with butter or spray with cooking spray. Pour in quiche mixture and smooth into an even layer.
  5. Put in oven, reduce temperature to 325 degrees F and bake for 50 minutes. Raise temperature back to 350 and bake 5 more minutes to brown the top. Let cool 5 minutes before slicing. Serve warm or at room temperature. Refrigerate any leftovers.


Amy’s Kitchen Coach Tips:

  • Cook quinoa in a rice cooker, just as you would rice.  Remember to add in a bit of salt for cooking.  Don’t worry about yielding the exact 1 ½  cups quinoa.  Cook a pot full and you can use it for another meal.  No rice cooker?  Just follow Janice’s instructions.
  • Black Bean & Chile version:  Stir one 4 oz. can of green chiles into the onions when you add the garlic.  Omit the greens, and instead stir in about 2 cups cooked black beans (one 14.5 oz. can, rinsed works great) and sharp cheddar instead of the pecorino romano.
  • Not a dairy person?  Substitute unsweetened coconut milk or other non-dairy milk.  Sure, you can try swapping out the pecorino romano too, but consider giving it a go (it is salty and so delicious!)

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