Quinoa Crust Quiche with Spinach and Cheddar

Quiche always sounds like a great idea.  Until I think about the pie crust that it’s usually made with.  I don’t think they’re the trans fat magnets they used to be, but they aren’t going to win any Healthy Eating awards.  Did you know that quinoa makes an excellent quiche crust?

Yeah, I was kind of surprised too.

Then I stumbled across this recipe in the back of Cooking Light that was quick, easy and sounded delicious.  The best part was that I had a bowl of leftover quinoa in the fridge ready to go.

If you’ve ever seen the Good Eats from way back about quiche, you’ll know that Alton Brown looks at it as the perfect vessel for the consumption of leftovers.  You’re free to put whatever vegetable, cheese or protein that you want here.

And after enjoying the next-day version of the quiche, I have some ideas about what I might do differently next time.  Maybe a touch of honey into the crust to sweeten it up?  Or a pinch of smoked paprika into the egg mixture to give it some punch?

I chose broccoli and cheese.  Ham and gruyere are also great.  Just keep it simple, though, so it doesn’t boil over.