Prep Time: 10 minutes   Cook Time: 10 minutes   Total Time: 10 minutes   Yield: 8 servings


For the crust
2 cups water
1 cup dry quinoa, rinsed
1 teaspoon salt
1 teaspoon chipotle powder
1 large egg, beaten

For the filling
1 tablespoon olive oil
1 small red onion, diced
1 small red bell pepper, seeded and diced
1 teaspoon smoked paprika
1 cup cooked or canned black beans, rinsed
Salt and black pepper, to taste
5 large eggs
1/2 cup milk
4 ounces pepperjack cheese, grated


Heat oven to 375ºF.

In a medium saucepan, bring the water to a boil. Add the quinoa, salt, and chipotle powder, and turn the heat to low.

Cook, covered, for 15-20 minutes, or until all of the water has evaporated and the quinoa is tender. Remove from the heat and let sit for 5 minutes.

In a medium bowl, mix together the quinoa and egg. Press the mixture into the bottom and up the sides of a greased 9-inch pie plate. Bake for 20 minutes. Let cool while you prepare the filling.

In a medium skillet over medium heat, heat the olive oil until shimmering. Stir in the red onion and sauté until translucent, 3-5 minutes, stirring frequently. Add the bell pepper and smoked paprika to the pan. Saute for 3-4 minutes, or until the pepper is tender. Stir in the beans and season to taste with salt and black pepper.

In a large bowl, whisk together the eggs, milk, cheese, and bell pepper mixture. Pour into the quinoa crust. Place the uncooked quiche on a parchment-lined baking sheet (to catch any filling overflow or spills) and bake for 35-50 minutes, or until set. Let stand for at least 5 minutes before serving.

Both the quinoa and the crust can be prepared ahead of time! Just store, well wrapped, in the refrigerator until you are ready to make the filling.


Recipe Adopted from


May 24, 2017