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Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

I don't know what it is about spring and asparagus but at this time of year I always seem to think about asparagus quiches which I never tire of and I always love experimenting with. This year was no different and I wanted to try something a little different, a quinoa crust instead of the more standard all butter pie crust. Up until recently my favourite crust for quiches has been a brown rice pie crust and I figured that quinoa should work equally as well as a pie crust. The quinoa pie crust is pretty easy to make and all you need to do is cook some quinoa, mix in an egg and some cheese as binders and pre-bake the crust until golden brown before continuing with your quiche recipe as normal. For this quiche I had to go with the asparagus which had been on my mind, along with baby artichokes and I flavoured the quiche with a healthy dose of fresh homemade basil pesto and some creamy and tangy goat cheese. This asparagus, baby artichoke, pesto and goat cheese quiche may take a bit of time to make but it is well worth it and it definitely makes for one impressively tasty weekend breakfast or brunch! With the quinoa crust and the use of milk rather than heavy cream you can enjoy this healthy quiche with little or no regret!

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust
I like to arrange a few asparagus spears and artichoke hearts on top for presentation.

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust
Just look at that golden brown and crispy quinoa crust!

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust
The basil pesto adds plenty of flavour and definitely makes this quiche scream of spring!

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

A quiche with a quinoa crust that is filled with spring asparagus, artichokes, basil pesto and goat cheese.


Servings: makes 4-6 servings

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes

Printable Recipe
Ingredients
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 egg
  • 1/4 cup parmigiano reggiano (parmesan), grated (optional)
  • 4 baby artichokes
  • 1/2 pound asparagus, cut into small pieces
  • 4 eggs
  • 1/2 cup milk or heavy cream
  • 1/3 cup pesto
  • 4 ounces goat cheese, crumbled
Directions
  1. Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
  2. Meanwhile, peel the leaves from the artichokes until you get to the paler tender inner leaves, cut the top third off and discard, quarter the artichoke hearts and set aside in lemon water.
  3. Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.
  4. Bake in a preheated 375F oven until lightly golden brown, about 10 minutes.
  5. Meanwhile, saute or steam the artichoke hearts and asparagus until just tender and set aside.
  6. Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.
  7. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

Note: A toothpick will come out cleanly when pushed into the center of the quiche when it is ready.

Similar Recipes:
Asparagus and Baby Artichoke Quinoa Salad
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Asparagus and Spinach Quiche
Broccoli and Cheddar Quiche with a Brown Rice Crust

23 comments:

Tieghan said...

Wow, this is so pretty and I love the quinoa crust! Perfect use for the in season veggies!

Rosa's Yummy Yums said...

A splendid quiche! Really mouthwatering and beautiful.

Cheers,

Rosa

Katrina @ Warm Vanilla Sugar said...

I don't think I could ever tire of something like this either! Yum!

Averie @ Averie Cooks said...

Kevin it's just beautiful! My faves - asparagus and artichokes. And pesto! Perfect!

Irina @ wandercrush said...

Oh wow, I JUST made nearly the same dish for my latest post! If you want to check it out, it's here— http://www.wander-crush.com/2013/05/27/asparagus-quiche/
I love your addition of artichokes. The crust recipe looks amazing too—I'll definitely have to try that next time (too many butter shortcrusts out there).

Kalyn Denny said...

This is gorgeous and it sounds delicious!

Joanne said...

This quiche is gorgeous and absolutely perfect for spring! The artichokes make for quite the presentation.

Aimee @ Simple Bites said...

Gorgeous quiche! And such a playful presentation.

Sarah Mat Good said...

This looks amazing! I love the idea of quinoa crust.

Johanna GGG said...

that quiche sounds great - I have tried rice crusts before but I can imagine quinoa being even more crispy and satisfying

Marian (Sweetopia) said...

Gorgeous, Kevin! Another recipe masterpiece!

naomi said...

A perfect spring quiche and recipe!

Gloria Baker said...

look wonderful Kevin I really love quiches!

marla said...

Such a beautiful quiche! Perfect for outdoor parties :)

Pamela @ Brooklyn Farm Girl said...

Super beautiful dish, love the colors. I'm not a goat cheese fan, how do you feel about substituting another cheese?

Maria said...

I have to make this! It looks awesome!

Gaby said...

such the perfect spring or summer brunch recipe!

Julie @ Table for Two said...

This is absolutely divine looking! I love how thick the quiche is!

Jenny Flake said...

What a perfect breakfast quiche!! For any meal of the day!

Kevin Lynch said...

Pamela @ Brooklyn Farm Girl: Other cheeses would definitely work. I am thinking that gruyere, parmesan or feta would also be nice!

Heather Christo said...

This is stunning and very inventive! I have never heard of a quinoa crust- I love it!

Daniel Bontempo said...

the quiche is tasty. I am enjoying mine. thanks. One thing, the crust and egg filling is separating a bit on the bottom. Is there any way to get stronger bonding to the crust?

Kevin Lynch said...

Daniel Bontempo: I am glad that you like it! Instead of patting the quinoa crust down flat, you could leave it with more texture to try to get a stronger bonding.

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