Love is adopting your significant other’s dietary restrictions as if it were your own small intestine at stake. My boyfriend has decided he’s “gluten-minimal” which is an imaginary designation somewhere between gluten-free and gimme-that-bread. I don’t even try to argue with him anymore so I made this quiche with a funky, unexpected, flourless but flavorful crust. And then I ate a sandwich.
Crispy Quinoa-Cheddar Crust for Quiche
This recipe is a play on crustless and brown rice crust quiches I’ve seen floating around the Internet since the gluten-free and Paleo boom. If you ask me, the buttery, flaky pastry crust is the whole point of eating quiche, but I digress. Quinoa is an always stocked item in my kitchen so it made sense as a stand in for flour, and shredded cheddar cheese replaces butter as the binder that pulls it all together. Your quiche fillings can be anything you have on hand that your boyfriend hasn’t decided he’s fake-allergic to.
- 1.5 cups prepared quinoa
- 1/2 cup shredded sharp cheddar cheese
- 1 egg white
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 6 eggs
- salt & pepper
- fillings of choice
- Combine quinoa, cheese and egg white
- Press quinoa mixture into a greased pie pan, creating a crust
- Bake the crust in a 350-degree oven for 10-12 minutes until crispy
- Fill the crust with eggs and fillings (I used 1 cup chopped spinach and 1/2 cup canned chickpeas) and return to the oven for 20-25 minutes, or until firm.