Spinach and Sausage Quinoa Crust Quiche
This spinach sausage quinoa crust quiche is hearty, comforting, and delicious. The quinoa makes a great gluten-free crust for the cheesy egg filling and the dish is great for serving for breakfast, lunch, or dinner!
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup uncooked quinoa, (rinsed and drained well)
- 1 teaspoon light olive oil
- 1 1/3 cups water
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup grated mozzarella
- 3/4 teaspoon onion powder
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, (minced)
- 175 grams cooked sausage, chopped finely ((approximately 2 fat sausage links))
- 150 grams baby spinach leaves
- 5 eggs
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3/4 cup grated cheddar
- 1/4 cup grated Parmesan
Instructions
- 1
In medium pot, combine rinsed quinoa, water, oil, and salt.
- 2
Bring to a boil uncovered.
- 3
Cover pot with lid and reduce heat to low. Simmer for 15 minutes.
- 4
Remove lid and cook another 1-2 minutes to cook off any remaining liquid.
- 5
Fluff with fork and let cool for at least 15 minutes (or prepare ahead of time to use later).
- 6
Preheat oven 375F/190C.
- 7
In a bowl, combine the egg, onion powder, garlic powder, Italian seasoning, salt and pepper and beat well.
- 8
Add the egg mixture and grated mozzarella to the cooled quinoa and mix well.
- 9
Transfer the quinoa to an oven-proof baking dish (I use a 9 1/2-inch deep-dish pie plate).
- 10
Using the back of a spoon or a measuring cup, flatten and press the quinoa into an even crust around the dish.
- 11
Bake for 20 minutes.
- 12
Remove from oven and let cool at least 5 minutes.
- 13
In a large skillet over medium heat, add the cooked sausage to heat through.
- 14
Add the minced garlic to the pan and saute with the sausage for about 1 minute.
- 15
Add the uncooked spinach to the pan and fry until wilted. Remove the pan from the heat and let the filling cool slightly.
- 16
In a bowl or large measuring cup, combine the 5 eggs, milk, salt and pepper and whisk until well blended. Set aside.
- 17
Transfer the sausage and spinach mixture to the quinoa crust.
- 18
Top with grated cheddar and Parmesan.
- 19
Pour the egg and milk mixture over the sausage and spinach filling.
- 20
Bake at 375F/190C for 30-35 minutes until the top is golden brown and a knife inserted into the middle of the quiche comes out clean.
- 21
Let quiche cool 10-15 minutes before cutting.