Recipe courtesy of Erin Jeanne McDowell

Loaded Veggie Quiche with Quinoa Crust

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  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 20 min
  • Yield: Makes one 9-inch pie
This may be the healthiest pie crust you’ve ever come across, made with cooked quinoa (a great remix for leftovers) and egg white. It makes a particularly good crust for quiche, loaded with veggies and a creamy egg custard.





  1. For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
  2. In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate. 
  3. Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.  
  4. For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.  
  5. In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar. 
  6. Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.