1.26.21 Recipe: Quinoa Quiche

I’ve been on the lookout for fun ways to use eggs lately! Since Matthew and I don’t eat eggs every day, they add up quickly. Our three little ladies haven’t laid every day this winter but we get 1-3 eggs a day.

My quiches tend to be a little ‘clean out the fridge’ but I was impressed with this combination and thought I’d pass this hearty quiche recipe along!

Quinoa Quiche

400 oven

Serves 2-3

Prep time 15 minutes

Cook time 30 minutes


1 cup of cooked quinoa

6 eggs beaten

½ cup nut or oat milk

½ Tablespoon cornstarch or tapioca powder

1/2 teaspoon salt

¼ teaspoon pepper

½ teaspoon oregano

4 strips of bacon or ¼ lb of sausage, cooked

1 cup cooked spinach, salted

½ cup cheese of your choice or ¼ cup nutritional yeast


Grease a 8x8 inch baking pan. Press cooked quinoa into the bottom of the pan. Sprinkle bacon or sausage on top, then the cooked spinach. Beat eggs, milk, salt, pepper, oregano, and cornstarch until smooth. Gently pour on top. Sprinkle with cheese or nutritional yeast. Bake at 400 for 30 minutes, let rest 5 minutes before cutting into squares to serve. Top with your choice of fresh tomatoes, avocados, and/or cilantro.