If you’re looking for an easy, grain-free quiche crust that holds up beautifully to any filling, this quinoa crust is a game-changer! Made with just cooked quinoa, an egg, and simple seasonings, it’s naturally gluten-free, allergy-friendly, and packed with protein. Unlike traditional pie crusts, this one is light yet sturdy, making it the perfect base for a nourishing quiche.
This Pesto Asparagus Quiche is packed with vibrant spring veggies, pancetta, creamy pesto, and parmesan cheese for a wholesome, satisfying dish. It’s perfect for breakfast, brunch, or meal prep and can be easily customized to fit your dietary needs!
Ingredients You’ll Need
To Make The Quinoa Crust
- 1 cup quinoa, rinsed and cooked: I like to start by rinsing my quinoa in a fine mesh sieve, then soak it for 2 hours in water.
- 1 egg. Can use flax egg for vegan option (2.5 tbsp ground flaxseed + 3 tbsp of water combined to make a paste)
- Optional Spices: 1½ tsp Italian seasoning and ½ tsp sea salt.
For the Quiche Filling
The best thing about quiche? You can mix and match your favorite veggies and make it your own! I like to make a pesto infused asparagus and pea quiche –its delish! 🌿🥚✨
- ¼ onion, diced
- 1 tsp olive oil
- 3-5 oz pancetta, diced
- 5 large eggs
- ¼ cup heavy cream, canned coconut milk, or milk of choice
- ¼ cup pesto, plus more as desired
- ½ cup peas
- 6 large asparagus stalks, trimmed
- ¼ tsp salt, or to taste
- Dash of black pepper
- ½ cup Parmesan cheese, grated
Substitutions & FAQs
- Dairy-Free? I like to use canned coconut milk because it is thick and enhances the texture of the quice. Use coconut milk and nutritional yeast instead of Parmesan.
- Egg-Free? Eggs are essential for binding in both the crust and filling. However, there are some great egg-free options out there, like Just Egg! I’ve used it before to make a vegan asparagus quiche!
- Other Veggies? Try spinach, mushrooms, or sun-dried tomatoes!
Benefits of Soaking the Quinoa
Soaking quinoa helps remove its natural coating, saponins, which can cause a bitter taste and may be difficult to digest. It also softens the grains, reducing cooking time and making the nutrients, like protein, fiber, and minerals, more bioavailable for better absorption.
Storing and Rewarming
Store in the fridge for up to 3 to 5 days. Rewarm in the microwave in 30 second increments until warmed through.
Quinoa Crusted Quiche with Pesto and Asparagus
Ingredients
Quinoa Crust
- 1 cup quinoa, rinsed and cooked (1 cup quinoa boiled provides 2 cups of cooked quinoa to use for the recipe)
- 1 large egg
- 1.5 teaspoon Italian Seasoning
- 1/2 teaspoon Sea salt optional, or to taste
Quiche Filling
- 1 tsp Olive Oil
- 5 Cloves Garlic, minced
- 3-5 ounces pancetta, diced (can sub with chopped bacon)
- 5 Large Eggs
- 1/4 cup Heavy Cream or Canned Coconut Cream or milk of choice
- 1/2 cup Freshly grated Parmesan Cheese
- 1/4 cup Pesto
- 1/2 cup Peas fresh or frozen
- 6 Stalks Asparagus, sliced
- Salt and Black Pepper, as desired
Instructions
- Preheat & Prep the Crust:Preheat your oven to 355°F (180°C). In a small bowl, whisk one egg for the crust.
- Mix the Crust Ingredients:In a mixing bowl, combine the cooked quinoa, Italian seasoning, sea salt, and the whisked egg. Stir until everything is evenly mixed.
- Form & Bake the Crust:Lightly grease a pie or quiche pan or line with parchment paper, then press the quinoa mixture evenly into the pan and up the edges using the back of a spoon. Bake for 12-15 minutes or until lightly golden and firm.
- Prepare the Filling:While the crust bakes, heat olive oil in a pan over medium heat. Add the pancetta, asparagus, peas, and garlic. Cook for about 4-7 minutes, or until the pancetta is slightly crispy and asparagus cooked. Remove from the heat to cool.
- Whisk the Egg MixtureIn a medium bowl, whisk together the eggs, milk, salt, black pepper, and pesto until smooth. Stir in the sautéed onions, peas, and chopped asparagus.
- Assemble the Quiche:Pour the egg mixture evenly over the crust. The liquid may spread slightly over the edges, which helps create a crispy, golden crust. Add fresh basil on top and extra parmesan if desired
- Bake the Quiche:Bake for 25-30 minutes, or until the center is set and a knife inserted comes out clean.
- Cool & Serve:Let the quiche cool slightly before slicing and serving. Enjoy warm! It pairs well with a light salad and fermented veggies
Notes
Nutrition
More Unique Ways To Enjoy Quinoa
Quinoa is incredibly nutritious and versatile. Here are some of my favorite ways to enjoy it:
- Puffed Quinoa Protein Bars (Grain-Free!)
- Greek Quinoa Salad
- Savory Quinoa Breakfast Bowl
- Easy Quinoa Vegetable Salad
- Overnight Quinoa Porridge -3 Ways! (High-Protein, Grain-Free)
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