I had to make a pie on the fly recently and luckily found a 2-pack of gluten-free pie crusts at the store—there was no time to make one from scratch. It all worked out great, but I had almost forgotten about that second crust until dinnertime came after a long day last week. I was craving something substantial, yet easy and after gathering up some ingredients from my kitchen, this quiche recipe was born. I encourage you to keep pie crusts in the freezer from now on. Whether they are homemade or store-bought, you can fill them with veggies, legumes and grains and have an easy nutrient-dense meal that will last you all week long.
Tools:
Blender
Chef’s knife
Medium pan
Ingredients:
Try to buy everything organic. Here’s why.
1 9″ frozen pie crust*
3 cups broccoli florets
1/4 cup red pepper, seeds and ribs removed, diced
1 cup cooked red quinoa, cooked (here’s how)**
1/2 cup yellow onion, diced
1 clove garlic, minced
1 tsp cold-pressed virgin coconut oil
2 cups pure water
3/4 cup cashews, soaked for 1 hour
3 tsp agar powder (or 3 tbsp agar flakes)
1 tsp fine ground sea salt
1 tbsp fresh lemon juice
Fresh ground pepper to taste
*Look for sprouted grain or gluten-free if you have a sensitivity. You can also make your own GF crust. Just use one of these recipes and leave out the sucanat.
**Feel free to use gold quinoa for a more traditional “egg-looking” quiche.
Let’s get started.
Preheat oven to 350°F. Remove pie shell from freezer if you are using a store-bought one.
Prepare quinoa if you haven’t already.
In a pan over medium-high heat, add coconut oil and brown onion, garlic and pepper for 10-15 minutes, stirring often.
Wash, cut and place broccoli florets in the pie shell. Top with cooked quinoa, then the cooked onion, pepper and garlic.
Blend together cashews, agar, salt, lemon juice and water until ultra creamy and smooth. Pour over broccoli, onions, etc. If you need to, use a fork to carefully move the filling around, allowing cashew mixture to fill up shell.
Bake for 40-50 minutes until top starts to brown.
Remove and allow to cool fully—at least 30 minutes. For the prettiest quiche, once baked, chill in the fridge overnight so the agar sets firmly. Slice, reheat in the oven at a low temp or enjoy cold.
Store in the fridge for up to one week.
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8 Comments to “Dairy-Free Red Quinoa & Broccoli Quiche”
I saw this post and went right home to make it. This is a flawless recipe – and the end result is the most satisfying dish! The only thing I added was some wilted spinach. I can’t stop eating it… AMAZING! Thank you so much!
I am so happy Kelly, the spinach addition sounds terrific. You made my night!
Oh wow, this looks so great, I’m so inspired to try it. The only trouble is cashews make me feel sick. Is there anything else I could use in place of them? Pine nuts? I’m only new to eating whole foods so thinking there might be something I haven’t thought of.
I love love love YU!
Kate~
You could try a mixture of cooked, mashed red potatoes and macadamia nuts blended really well with the other ingredients (just add 1 tsp extra of agar). You could also try replacing cashews with almonds and sunflower seeds. I bet a mixture of yellow squash (steamed) and macadamia nuts would be yummy, too. Let me know if it works!
This looks divine. I will certainly have to try it!
Three months later and we are still making this on almost a weekly basis. Incredible!!!
WOW, looks delicious!
I just made this recipe but I didn’t have cashews so I used the almonds and sunflower seeds I had to add about a 1/4 of a cup of water too. It was delicous. I loved it. I’m so happy to find a dairy and soy free quiche recipe. Thanks.
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