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asparagus pea pesto quiche with quinoa crust

Quinoa Crusted Quiche with Pesto and Asparagus

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.
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 176kcal
Author: Capri Lilly

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 Mixture
    In 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

The quiche makes 6-8 servings depending on how large you make the slices. 

Nutrition

Serving: 1slice | Calories: 176kcal | Protein: 13.7g | Fiber: 2.5g