Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

Quiche with a Black Quinoa Crust
Heirloom Tomatoes, Spinach, Goat Cheese

The wild, crunchy supergrain of the Andes makes an interesting crust for this tomato, spinach, and goat cheese quiche. Organic Royal Black Quinoa is grown 13,000 feet up on an arid, desolate salt flat in Bolivia.

My gluten-free friends will appreciate quinoa as a replacement for a pastry crust. And everyone can appreciate the nutrition, extra protein, and fiber that quinoa adds to the quiche. For me, I like the unexpected striking black color – even if I have to explain that no, no, it’s not burnt.

Black Quinoa Crust Quiche Recipe

Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

 Black Quinoa Crust

  • 2/3 c. dry black quinoa
  • 1 large egg, beaten
  • 1/4 c. parmesan, grated
  • salt and pepper
  • butter for greasing

Cook quinoa according to package instructions. Let cool. Mix quinoa with egg, cheese, salt and pepper. Butter a 9″ pie plate. Press quinoa mixture into the pie plate. Use the back of a spoon to press the quinoa all the way up the sides of the pie plate. Blind bake in a 375° oven for about 12 minutes until the quinoa becomes a firm crust. Let cool.

Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

Quiche Filling

  • 1 t. olive oil
  • 1/2 onion, thin sliced
  • 2 garlic cloves, minced
  • 5 oz. spinach
  • salt and pepper
  • nutmeg

Sauté onion in olive oil until golden. Add garlic and spinach and cook until the spinach wilts and the water evaporates. Season with salt, pepper, and a pinch of nutmeg. Let cool.

Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

  • 5 large eggs
  •  1/2 c. milk
  • salt and pepper

Beat eggs with milk, season with salt and pepper.

Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

  • heirloom tomato wedges
  • 3 oz. goat cheese, crumbled

Spread out the spinach mixture in the quinoa crust. Pour the egg mixture over the spinach. Arrange tomato wedges in the egg mixture. Place crumbled goat cheese between and atop of the tomatoes.

Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

Bake the quiche in a 375° oven for about 35 minutes until the egg mixture is set. Let stand 5 minutes before slicing.

Food Network 

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Tomatoes

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You might enjoy taking a peek at other tomato-centric recipes from some fabulous bloggers below …Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out our Pinterest Board with over 300,000 followers called Let’s Pull Up A Chair!

Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese

The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta 
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
FN Dish: 10 Ways to Be a Tomato Whisperer
The Mom 100: Chopped Salad with Chicken, Tomatoes, Lemon Thyme Dressing

Lovin’ the Quinoa Crust?

Kimchi Bacon Cheddar Quiche with Quinoa Crust

Try this one too.

Kimchi Bacon Cheddar Quiche with Quinoa Crust

(recipe here)

12 thoughts on “Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese”

  1. A big tick to todays’ new idea learnt 🙂 ! It may have to be a ‘boring’ ordinary quinoa crust as I have not see the black one here in the country but then have never used the grain as a base. Interesting recipe in layers – no problems with your clear explanations! Love the final appetizing looks . . .

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