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Vegetable quinoa crust quiche with sweet potato, Brussels sprouts, onion, eggs, and cheese.
This Vegetable Quinoa Crust Quiche has a golden quinoa, egg white, and cheese crust filled with eggs, sweet potato, Brussels sprouts, and onion. Make it ahead for an easy gluten-free breakfast that reheats well throughout the week.
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Prep Time: 1 hour
Cook Time: 40 minutes
Resting Time: 10 minutes
Course: Breakfast
Servings: 8
Carbohydrates:

Ingredients

  • 1 cup uncooked quinoa
  • ¾ cup shredded cheese
  • ⅓ 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
  • ⅔ 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.
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