This Vegetable Quinoa Crust Quiche has been one of my favorite make-ahead breakfast ideas for years! Instead of a traditional pastry crust, cooked quinoa gets mixed with egg whites and cheese, then baked until it can hold all of those eggs and sautéed vegetables. I love the extra texture it gives every slice.
Inside, there’s sweet potato, Brussels sprouts, onion, eggs, and plenty of cheese. It’s naturally gluten free and gives you protein, fiber, fat, and complex carbohydrates in one savory breakfast. I especially like making it ahead because a slice reheats so easily on busy mornings.
As a registered dietitian living with diabetes, this is exactly the type of breakfast I like having ready in the fridge. If you need more ideas for your weekly rotation, I have a whole collection of easy diabetes breakfast recipes with high-protein and make-ahead options.
Why Use a Quinoa Crust for Quiche?
Quinoa gives this quiche a completely different crust from the usual pastry version. Once it’s cooked, cooled, and mixed with egg whites and cheese, you can press it right into the pie plate and bake it before adding the filling.
I like that you still get a defined crust around the creamy egg filling, but there’s no flour or pastry dough involved. Quinoa also adds fiber and some protein, which is useful when I’m building a breakfast with blood sugar balance in mind.
Before You Get Started
- Give yourself time to cool the quinoa. The cooked quinoa needs to cool before you mix in the egg whites and cheese, so this is a good recipe to start a little earlier or prep in stages.
- The vegetables get cooked before they go into the quiche. Sweet potato and Brussels sprouts need more time than the eggs do, so sauté them until tender before assembling everything.
- Bake the quinoa crust before adding the filling. That first trip through the oven helps the crust firm up enough to hold the vegetables and egg mixture.
Ingredients
- Quinoa:Â This replaces the traditional flour-based pie crust. Rinse it well before cooking if your package recommends it, then let it cool before mixing the crust.
- Shredded cheese:Â Cheese helps bind the quinoa crust and adds plenty of savory flavor. Cheddar, mozzarella, Swiss, or a blend can work here.
- Liquid egg whites:Â These help hold the quinoa crust together without making it heavy. The recipe uses whole eggs separately for the filling.
- Yellow onion: The onion softens and sweetens as it sautés with the vegetables. Red onion can also work if that is what you already have.
- Brussels sprouts:Â Slice them fairly thin so they soften along with the sweet potato and onion.
- Sweet potato: This gives the filling a little natural sweetness and adds another fiber-rich carbohydrate. Dice it small enough that it can soften during the sauté.
- Avocado oil: I use this for sautéing the vegetables. Olive oil works well too.
- Eggs:Â These make up the base of the quiche filling and provide most of that classic soft, savory egg texture.
- Milk:Â Milk loosens the eggs into a quiche-style custard. Dairy milk or an unsweetened alternative can be used.
- Mustard powder:Â Just a little gives the egg mixture more savory depth without making it taste strongly of mustard.
- Sea salt and black pepper:Â Simple seasoning is really all this filling needs.
How to Make Vegetable Quinoa Crust Quiche
Make the Quinoa Crust
Cook the quinoa and let it cool. Mix it with the egg whites and cheese, then press it firmly into the pie plate and bake until it starts to set.
Cook the Vegetables
While the crust is in the oven, sauté the onion, sweet potato, and Brussels sprouts in avocado oil until tender. Set them aside to cool slightly.
Mix the Egg Filling
Whisk the eggs with the milk, mustard powder, salt, and pepper.
Assemble the Quiche
Spread the vegetables evenly over the quinoa crust, then pour the egg mixture over the top.
Bake Until Set
Return the quiche to the oven and bake until the center is set. Give it a few minutes to rest before slicing so each piece holds together better.
Tips for the Best Quinoa Crust Quiche
- Press the quinoa evenly into the pie plate. Pay attention to the bottom edge where the base meets the sides. A thick ridge there can stay softer while the rest of the crust firms up.
- Let hot ingredients cool before assembling. The quinoa and sautéed vegetables should both have a chance to cool so they do not start cooking the eggs before the quiche reaches the oven.
- Cut the sweet potato fairly small. Bigger pieces take longer to soften, and nobody wants to find one stubborn crunchy cube hiding in an otherwise perfectly good slice of quiche.
- Watch the center when checking for doneness. The edges will firm up first. The quiche is ready when the center has set and is no longer loose or jiggly.
- Let it rest before you slice it. Those few minutes give the egg filling time to settle, which makes much cleaner slices.
Vegetable Quiche Variations
If you want to change up the vegetables, broccoli, spinach, zucchini, or bell pepper can work in place of the Brussels sprouts. Butternut squash or regular potato can also stand in for the sweet potato.
Just keep the amount of filling similar and cook vegetables that need extra time before adding them to the crust.
Serving Suggestions
For breakfast, I usually keep it simple with fresh berries or sliced fruit on the side. If you want something more substantial, an easy no added sugar raspberry smoothie adds fruit and fiber without needing much extra morning prep.
This quiche also works really well for brunch. Add high protein overnight oats with berries and fresh fruit if you are feeding a group.
And, I absolutely serve quiche for lunch too! Pair a slice with this high protein chopped salad with creamy Dijon dressing and you have a full savory meal without much extra work.
Storage and Reheating
Store leftover slices in an airtight container in the refrigerator for up to 5 days. Reheat individual pieces in the microwave in 30 to 45 second intervals until warmed through, or use a 350°F oven for about 10 minutes if you want the crust a little firmer.
For longer storage, wrap individual slices tightly and freeze for up to 2 months. Freezing them separately makes it much easier to grab exactly what you need for breakfast.
FAQs About Quinoa Crust Quiche
Is quinoa naturally gluten free?
Yes. Quinoa is naturally gluten free, which is why it works so well for this flourless quiche crust. If you need to avoid gluten because of celiac disease, check your quinoa and other packaged ingredients for appropriate gluten-free labeling.
Can I make this quiche dairy free?
You can try using an unsweetened non-dairy milk and a dairy-free shredded cheese in place of the dairy ingredients. Keep in mind that different cheese alternatives melt and bind differently, so the finished crust may vary slightly.
Can I make this vegetable quiche ahead of time?
Yes! This is one of the reasons I love it. Bake the quiche, let it cool, and refrigerate the slices so breakfast is already handled for the next several days.
Can I make the quiche without the quinoa crust?
Yes. If you skip the quinoa crust, the finished dish will be closer to a vegetable frittata. The baking time and final texture may be different, so keep an eye on the center for doneness.
How do I know when quiche is finished baking?
Look at the center rather than the browned edges. It should be set and no longer visibly jiggly when you gently move the dish.
More Savory Breakfast Ideas
If you like prepping savory breakfasts ahead, try my Breakfast Egg Muffins next. For something you can make in just a few minutes, this savory cottage cheese breakfast bowl is another favorite.
And if quinoa is already sitting in your pantry, my Pumpkin Spice Breakfast Quinoa Bowl takes it in a completely different, sweeter direction!
Flourless Quinoa and Vegetable Quiche
Ingredients
- 1 cup uncooked quinoa
- ¾ cup shredded cheese
- â…“ cup plus 3 Tbsp liquid egg whites
- ½ yellow onion diced
- ¼ pound brussel sprouts trimmed and peeled, sliced
- 1 medium sweet potato diced
- Avocado oil
- 6 eggs
- â…” cup milk
- ½ tsp mustard powder
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Cook the quinoa according to package instructions. Set it aside to cool.
- Preheat your oven to 375 degrees.
- Once the quinoa has cooled, add the egg whites and cheese to the pot and stir to combine. Carefully press the quinoa mixture into a greased pie plate. Bake for 15 minutes.
- While the crust is baking, sautee the vegetables (onions, sweet potatoes, and brussel sprouts) in avocado oil over medium heat for 10-15 minutes.
- Set the vegetables and crust aside to cool.
- Combine with eggs, milk, and seasonings in a bowl and whisk to combine.
- Add the sauteed vegetables to the pie plate and spread into an even layer. Pour the egg mixture over the vegetables. Return the quiche to the oven and bake for 35-40 minutes or until the eggs have set in the middle. Enjoy!
Notes
Storage and Reheating
- Refrigerator: Store slices in an airtight container for up to 5 days.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months.
- Reheating:
- Microwave slices in 30–45 second intervals until heated through.
- Or reheat in a 350°F oven for about 10 minutes.
