Quinoa Crust

Quinoa Crust

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Several years ago, quinoa started popping up on Passover tables. It is now a staple. There is kosher for Passover quinoa, quinoa flakes, quinoa flour…I’ve seen this amazing supergrain used as a replacement for rice in sushi and as a satisfying side dish for meat and fish. Quinoa itself has a bland taste, so it is a perfect foil for spices and vegetables. If you want to give it even more flavor, you can cook it in vegetable juice instead of water. That way, you get color and taste for your recipe.

Personally, I prefer to use and eat as few matzah-based products as possible during Passover. That might sound silly; but today there are so many ways to use natural foods for cooking that even with Passover restrictions, you can avoid eating a lot of matzah.

Here is my recipe for a crust made out of quinoa. It is not moisture proof. Don’t fill it with as much eggs and liquid (milk/vegetable broth) as you would a regular quiche. I use a total of 3/4 cup liquid (2 large eggs plus 1/4 vegetable broth) for a 9 inch crust. When you pour that over about 1 1/4 pounds of sautéed vegetables, the vegetables absorb some of the liquid and the crust stays firm. You can also just layer an assortment of your favorite roasted vegetables in the crust and add no liquid at all. To make it more filling or richer for a dairy meal, you can sprinkle parmesan or shredded mozzarella on top of the vegetables before you bake it. Once it cools, the crust can be unmolded just like a pastry crust and it cuts beautifully! It’s perfect for Passover and perfect for those who want to be gluten free all year round.

Prep time: 15 minutes

HInt: Should you wish to moisture proof this crust, brush the baked crust with a layer of frothy egg whites or a thin layer of grated Parmesan cheese (for a dairy meal) and then bake it for two-three minutes more in a 350°F. oven.

Quinoa Crust

By Gloria Kobrin Published: March 21, 2017

  • Yield:

  • one 9 inch and 1 eight inch crust

Ingredients

  • 1 small shallot peeled and minced
  • 2 teaspoons olive oil
  • 1 2/3 cup tomato juice any colorful vegetable juice can be used: carrot, beet, spinach
  • 1 cup quinoa

Equipment

  • saucepan with cover
  • quiche pan with removable bottom
  • cookie sheet lined with baking parchment
  • cooling rack

Directions

  1. Hear olive oil in saucepan over medium flame. Sauté minced shallot until soft. Add tomato juice and quinoa. Bring to a boil and then reduce to a simmer. Cover saucepan and simmer for 15-20 minutes or until all the juice has been absorbed by the quinoa. Remove cover and fluff quinoa with a fork. Season with salt and pepper.
  2. Preheat oven to: 400°F. Place quiche pan on cookie sheet. Take 1 3/4 cup of cooked quinoa and place it in the middle of the quiche pan. Using a fork, spread out the quinoa and push it up against the outside rim for the pan. Make sure the rim is thick enough not to collapse when unmolded. Press the quinoa down all around the pan in an even layer. Place in preheated oven and bake for 10 minutes. Allow to cool slightly before filling with any liquid. Plain roasted vegetables can be added right away.
  3. To unmold baked quiche: let quiche cool for about 20 minutes before unmolding it. Then, take a sharp knife and place it between each of the scallops around the edge of the pan. If you have a smooth pan, just run the knife around the outside of it separating the crust a little from the pan. Gently but firmly, push the bottom of the quiche pan through to the top and remove quiche from the outside rim. You won't be able so see the bottom of the pan; but if you want to remove it anyway, take a long handled spatula and carefully place it between the crust and the bottom and slide the quiche off on to an oven to table serving plate.

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