Italian Quiche With Quinoa Crust Recipe

Name: Italian Quiche With Quinoa Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quinoa, cooked in chicken broth; 2 tablespoons gluten free all-purpose flour (could use any flour); 1 egg, slightly beaten; 1 tablespoon butter, melted; 1 teaspoon basil, dried; 1 teaspoon oregano, dried; ½ teaspoon red pepper flakes; ¼ cup red bell pepper, sliced; ¼ cup yellow bell pepper, sliced; ¼ cup orange bell pepper, sliced; ¼ cup zucchini, sliced; ⅛ cup onion, diced; 4 eggs; 2 egg yolks; ¼ cup milk (I used almond milk); salt; pepper; 3 slices prosciutto; ½ cup Italian cheese blend

Servings: persons

2 cups quinoa, cooked in chicken broth
2 tablespoons gluten free all-purpose flour (could use any flour)
1 egg, slightly beaten
1 tablespoon butter, melted
1 teaspoon basil, dried
1 teaspoon oregano, dried
½ teaspoon red pepper flakes
¼ cup red bell pepper, sliced
¼ cup yellow bell pepper, sliced
¼ cup orange bell pepper, sliced
¼ cup zucchini, sliced
⅛ cup onion, diced
4 eggs
2 egg yolks
¼ cup milk (I used almond milk)
salt
pepper
3 slices prosciutto
½ cup Italian cheese blend

1
Preheat oven to 375 degrees.
2
Mix ingredients for crust into a bowl to make a dough-like consistency.
3
Press into pie plate, sprayed with non-stick spray.
4
Bake crust for 12-15 minutes until set.
5
Fill crust with all vegetables (peppers, zucchini, onion).
6
In a small bowl, blend eggs, yolks, milk, salt and pepper.
7
Slowly pour egg mixture over veggies, allowing it to get into every nook and cranny.
8
Bake quiche for 20-25 minutes until starting to set.
9
Top with ham, then cheese.
10
Place back in the over and bake for 5-10 minutes more, until set and cheesy starts to brown.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups quinoa, cooked in chicken broth, 2 tablespoons gluten free all-purpose flour (could use any flour), 1 egg, slightly beaten, 1 tablespoon butter, melted, and more.

Yes, Italian Quiche With Quinoa Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Quiche With Quinoa Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions