Quinoa Quiche Recipe

Quinoa is one of the most protein and fiber rich foods that we can consume, which makes it a no-brainer as a primary go-to source for those on a restricted diet.

This quinoa quiche is a versatile dish that can be served for either breakfast, lunch or dinner. Or maybe just make a big batch and enjoy leftovers all week!

Add more variety to this dish by incorporating your favorite veggies and/or protein in the mix.

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Quinoa Quiche

Original # of Servings: 8

Total Time: 60 minutes

Active Time: 30 minutes


  • ½  cup quinoa
  • 1 cup vegetable stock
  • ½  tbsp. olive oil
  • 3 large eggs (1 whole, 2 egg whites)
  • 1/2 cup cottage cheese
  • 1 cup cheddar cheese (shredded)
  • ½ cup parmesan cheese
  • 1/2 tsp. sea salt
  • 1/2 tsp. coarse black pepper


  1. Preheat oven to 375.  In a medium saucepan, add quinoa, olive oil and vegetable stock. Bring to a boil. Once stock comes to a boil, reduce heat to low, cover and cook quinoa for 10-15 minutes or until stock is absorbed and quinoa is “pearled”. Remove from heat and fluff with a fork.
  2. In a bowl, whisk eggs, cottage cheese, parmesan cheese, salt and pepper, until well mixed.
  3. Mix in the egg and cheese mixture to the quinoa. Gently mix until thoroughly combined.
  4. Spoon mixture into a glass pie dish, making sure to spread mixture evenly.  Top with shredded cheddar cheese.
  5. Bake quiche for 25-30 minutes.
  6. To check that the quiche is done, stick a toothpick in the center. If the toothpick comes out clean, then the quiche is done.

You’re 1-click away from adding this recipe to your meal plan for the week. We’ll portion everything out for you and add the items to your shopping list.

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