Quiches are the blank canvas of the breakfast world. There are so many ways to flavor them, depending on what is seasonally available and your taste. Here, we’ve kept it simple with spinach and some smoked gouda cheese. The crowning glory, though, is the simple pepper relish served on top of each slice. The bright acidity cuts through the richness of the quiche and will keep you coming back for bite after bite.
Upper crust
Not a fan of quinoa? Why not try a sweet potato crust in the quiche instead? Simply slice 1 large sweet potato into 1/8-inch slices and line bottom and sides of greased pie plate. You may need to slice a few pieces in half to make it all fit. Lightly brush sweet potato slices with oil and bake at 375 F for 20 minutes before proceeding with the recipe.
- 1/2 cup white quinoa rinsed well under cold water
- 1 cup water or vegetable broth
- 4 large organic eggs divided
- 1 cup jarred roasted red peppers diced
- 2 Tbsp chopped fresh parsley leaves
- 2 tsp balsamic vinegar
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp fine sea salt
- 1 Tbsp grapeseed oil plus extra for greasing pie plate
- 1/2 cup thinly sliced green onions
- 3 cups packed baby spinach leaves
- 1 cup milk of choice
- 1/2 cup grated smoked Gouda cheese
- Pinch of nutmeg optional
- Preheat oven to 375 F. Grease 9-inch pie plate with a little grapeseed oil.
- To medium saucepan, add quinoa along with water or broth. Bring to a boil over medium-high heat, cover, reduce heat to medium-low, and cook until all the water has been absorbed, about 10 minutes. Fluff quinoa with fork and transfer to large bowl. You should have about 2 cups cooked quinoa. Set aside to cool for 5 minutes.
- To bowl with cooled quinoa, add 1 egg and beat well with fork until well combined. Transfer quinoa mixture to prepared pie plate and evenly press into bottom and up the sides. Bake in preheated oven for 20 minutes. Press down crust with the back of a spoon to compact and avoid any leaks when pouring on the quiche filling. Set crust aside to cool for 15 minutes. Reduce oven temperature to 350 F.
- While quinoa crust cools, make pepper relish. In medium bowl, stir together diced roasted red peppers, parsley, vinegar, red pepper flakes, and salt. Set aside to marinate, stirring occasionally, while making quiche filling.
- In large frying pan, heat grapeseed oil over medium-high heat. Add green onions and sauté until tender, about 4 minutes. Add spinach and sauté until wilted and most of the excess liquid in the pan has evaporated, about another 2 minutes. Transfer spinach mixture to large bowl and add milk, cheese, nutmeg (if using), and remaining 3 eggs. Whisk until very well incorporated and pour into prepared crust. Bake until just set, about 35 minutes. Set aside to cool for 20 minutes.
- When ready to serve, cut quiche into 6 wedges and transfer to serving plates. Spoon a dollop of pepper relish over top and serve immediately.
