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!
I like to arrange a few asparagus spears and artichoke hearts on top for presentation.
Just look at that golden brown and crispy 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
A quiche with a quinoa crust that is filled with spring asparagus, artichokes, basil pesto and goat cheese.
ingredients
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 egg
- 1/4 cup parmigiano reggiano (parmesan), grated (optional)
- 4 baby artichokes, quartered or chopped
- 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
- 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.
- 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.
- Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.
- Bake in a preheated 375F/190C oven until lightly golden brown, about 10 minutes.
- Meanwhile, saute or steam the artichoke hearts and asparagus until just tender and set aside.
- Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.
- Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.
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Wow, this is so pretty and I love the quinoa crust! Perfect use for the in season veggies!
A splendid quiche! Really mouthwatering and beautiful.
Cheers,
Rosa
I don't think I could ever tire of something like this either! Yum!
Kevin it's just beautiful! My faves – asparagus and artichokes. And pesto! Perfect!
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).
This is gorgeous and it sounds delicious!
This quiche is gorgeous and absolutely perfect for spring! The artichokes make for quite the presentation.
Gorgeous quiche! And such a playful presentation.
This looks amazing! I love the idea of quinoa crust.
that quiche sounds great – I have tried rice crusts before but I can imagine quinoa being even more crispy and satisfying
Gorgeous, Kevin! Another recipe masterpiece!
A perfect spring quiche and recipe!
look wonderful Kevin I really love quiches!
Such a beautiful quiche! Perfect for outdoor parties 🙂
Super beautiful dish, love the colors. I'm not a goat cheese fan, how do you feel about substituting another cheese?
I have to make this! It looks awesome!
such the perfect spring or summer brunch recipe!
This is absolutely divine looking! I love how thick the quiche is!
What a perfect breakfast quiche!! For any meal of the day!
Pamela @ Brooklyn Farm Girl: Other cheeses would definitely work. I am thinking that gruyere, parmesan or feta would also be nice!
This is stunning and very inventive! I have never heard of a quinoa crust- I love it!
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?
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.
Love this…it has so many of my favorite ingredients! This looks so delicious and would make a wonderful brunch dish for guests. I love it…thanks for sharing!
Is there another crust that can be used instead of Quinoa ?
Anonymous: Yes, you can use a pastry crust or a brown rice crust.
Bonjour!
Do I need to grease pie dish?
I/2 cup of uncooked quinoa lends to how much cooked? I have some in the fridge.
How long, ballpark, does the quiche needs to remain the oven? I don't want to be a prisoner to my kitchen, eying the glass, oven window every 15 minutes. 😉
Merci.
Awaiting response….all ingredients are on my kitchen counter awaiting ….
Sigh.
Heehee!
nextdoorish: No greasing. 1.5 cups of cooked quinoa. The cook time is about 30-35 minutes. Enjoy!
Merci, Kevin.
Looking forward to trying this recipe.
i just viewed your response now.
It was, by far, one of the best quiche I have ever eaten.
I only eat crustless quiches due to the fact that I dislike crust; however, a quinoa crust made Absolute sense.
I used red instead of white quinoa.
I want more.
I only added 3 tbsps of pesto. It turned out great. Feta instead of goat cheese.
Looked marvellous.
Didn't garnish the top: I had my piece this morning. The kids are having theirs for lunch. I'm bringing the remaining piece to my parents' abode.
It is so aesthetically pleasing to my sight.
Took a before and after pic of it. I simply had to post it on Fb.
Many responses of joy.
Yes, I added your recipe.
Now, I'm excited to peruse through your other recipes.
Merci!!!!
nextdoorish: I'm glad you liked it!
This looks and sounds delish, but I get confused between steps six and seven. Are we supposed to use the artichoke hearts only on the top of the quiche, or are they mixed into it? If they are mixed into it, I would assume they need to be chopped. I'm looking forward to making it this weekend 😉
Anonymous: I mix most of the artichokes into the quiche and place some on top for the visuals and I at least quarter them if not chop them.
Is the listing for only one egg accurate??
Tiffany Langen: 1 egg is used in the crust and 4 eggs are used in the quiche. Enjoy!