Zucchini Quiche with a Quinoa Crust

Zucchini Quiche with a Quinoa Crust

If you make quiche, it goes without saying that its saved your life on many occasions. When the fridge looked so sparse you could hardly find two ingredients to combine to make anything, you may have found yourself chopping an onion or throwing those not so edible cherry tomatoes into a frying pan.

It doesnt take much to make a delicious quiche so wether you have broccoli, spinach, zucchini or nothing but onions – quiche is on your side. One reason I stay away from making it on a weekly basis is because the store bought dough is so buttery that it leaves me feeling a bit too heavy. In this great zucchini quiche recipe the dough gets subbed out to the sideline in place of the new mvp quinoa, for a lighter more nutritious option.







For the crust:
1 cup quinoa
2 cups of water
2 eggs
½ cup Parmesan cheese
1 tsp. salt

For the filling:
2 zucchini finely sliced
1 cup cooked corn
1 onion chopped
4 eggs
2 tbsp. basil chopped finely
4 oz. goat cheese
15 oz. Ricotta cheese
Salt and pepper to taste


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