Veggie Quinoa Crust Quiche (Gluten-Free)

This easy vegetarian quinoa crust quiche is tasty, filling, and delicious. Perfect for those who can't eat gluten or who prefer a lower-carb approach, this quiche makes a great breakfast, brunch, lunch, or simple dinner.

I can't tell you that this quiche crust tastes like a traditional crust made from wheat as it definitely doesn't. But it is delicious in its own right, it is on regular rotation in our house.

This recipe is versatile so you can pick and choose what veggies you would like to add to the quiche.

I have used leafy greens in this one but broccoli, cauliflower, capsicum, and asparagus are good options when in season.

Quinoa has gained popularity in recent years due to its impressive nutritional profile. Packed with essential amino acids, vitamins, minerals, and fiber, it makes a great gluten-free substitute. With a decent protein, fat, and fiber content, this quiche is filling and will leave you satisfied.

With its nutty flavor and delicate texture, this wholesome crust makes a nutritious alternative that I hope you will enjoy.

If you are not a fan of grains but still looking for gluten-free options this crustless quiche with butternut squash, kale, and sundried tomatoes is a grain-free option you might like to try.

Key Ingredients

Cooked Quinoa - Any colour of quinoa will work, I used the darker red variety in the photos. This recipe is perfect for using up any leftover quinoa.
Eggs - Use large eggs for this quiche.
Milk of choice - I used unsweetened almond milk.|
Leafy greens - I used a mix of spinach, curly kale, and silverbeet leaves. You can use whatever you prefer.
Mixed herbs - You can use the dry herbs of your choice.
Fresh chives - Optional, but give added flavour.
Cheese or dairy-free/Vegan cheese - see the notes below on making the quiche dairy-free.

Step-by-Step Instructions

Creating your own gluten-free quiche crust is surprisingly simple! Follow the steps below:

1. First, preheat your oven to 180C/355F on standard setting. Then in a small bowl whisk an egg for the crust.
2. Add the cooked quinoa, gluten-free flour, herbs, oil, salt, and pepper to the bowl.
3. Mix all the ingredients together until they are combined.
4. In a greased pie or quiche pan press the quinoa crust mixture down evenly around the pan and into the edges. You might like to press it down evenly with the back of a spoon. Then place this in the oven for 12-15 minutes until a light golden brown and semi-firm.

5. While the quinoa crust is cooking, dice the onion and remove any stems from the leafy greens, and roughly chop. In a medium-sized pan add the oil then saute the onions then the greens for 2-3 minutes. The onions should be translucent.
6. Next in a medium-sized bowl whisk the eggs. Add the milk and salt and pepper, herbs, and chives, and stir until combined.
7. Add the lightly cooked onion and greens to the eggs and stir. Remove the cooked quinoa crust from the oven and set aside.
8. Pour the egg mixture into the middle of the quiche crust ensuring it is evenly covering the crust. Some liquid may pour over the top of the edges of the quinoa, this is ok the liquid will get absorbed and contribute to its golden crust at the end. Cook for 15 minutes then remove and add grated cheese if using. Cook for another 10-15 minutes until fully cooked. An inserted knife should come out clean and the quiche slightly golden on top. Leave the quiche to cool slightly before removing from the pan and slicing.

To make the quiche dairy free:

You can use any plant-based milk in this quiche. A dairy-free/Vegan cheddar can be grated over the top of the quiche or omit the cheese altogether. If you have issues tolerating cheese sourced from a cow then also adding some crumbled goat's feta, or buffalo cheese on top are other options.

Additional Recipe Notes

I like the quinoa crust to be quite salty, so have used ½ teaspoon of salt. You can use less if you prefer.

2 cups of cooked quinoa = 1 cup of uncooked quinoa. Ideally, rinse the quinoa before cooking. I like to make a big batch of quinoa to use for lunches etc then add in extra if I plan on making this.

Other brunchy egg recipes you may like:

This quinoa breakfast bowl with poached eggs, avocado and pesto is a healthy, fresh bowl of goodness to mix up your breakfast or brunch.
These veggie egg muffins with pesto are low-carb and great for breakfast or lunch on the go. Make a batch for the week.

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

If you make this gluten-free quiche recipe  I would love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!