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Quiche Quinoa



 •2 cups cooked and cooled quinoa (you can cool it in the fridge or freezer to speed this up if you like)

 •5 whole free range organic eggs, whisked

 •1/4 cup milk substitute like almond or coconut milk (or organic cow or goats milk, if well tolerated)

 •3 cups diced veggies (any – I used broccoli, cauliflower, bell pepper, spinach, mushrooms)

 •2 small or 1 large onion, diced (I sautéed mine in 1 tbsp virgin coconut oil for extra flavour)

 •1/2 cup shredded organic cheese (a goat cheese will also work for this recipe)

 •about 1/4 tsp each chili flakes and cayenne pepper (or to desired spiciness)

 •1-2 cloves pressed garlic

 •1/2 tsp each sea (or Himalayan rock) salt and fresh cracked pepper


 •Pre-heat your oven to 350 F.

 •Place eggs in a bowl and whisk until blended.

 •Sauté your onions in 1 tbsp virgin coconut oil (if desired), or just leave them raw.

 •Stir in all other ingredients except eggs.

 •Grease a pie dish with a touch of virgin coconut oil.

 •Scoop quiche-wa mixture evenly into your pie dish and pour eggs over the mixture.

•Place in the oven and bake for about 40-50 minutes.

•Remove from oven and let cool in muffin tin or pie dish.

 •Using a knife, release the edges of the quiche-wa slice in seving sizes and remove, serve and enjoy .

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