Quinoa Crusted Quiche


Last weekend was my birthday! I think it is offically the last year I can end that sentence with an exclamation mark and not a sad face…   My weekend was amazing!  Complete with a cupcake (and candle) brought to me at the end of my Soul Cycle class, yes, it was still dark and I was still clipped in, talk about an amazing moment.  With multiple birthday dinners complete with wine, proseccor, and margaritas, I miraculously escaped an alcohol induced hangover but ended up with the worst food hangover.  Feeling bloated, lethargic, and a bit cranky was not exactly how I had envisioned my perfect weekend ending.  Too many simple carbs, waaay too much cake, and not enough water.  This week began with a serious detox filled with whole foods, clean eating, and lots of water and green tea.  This yummy quiche was in my lunch box each day this week.  With filling quinoa, protein rich fluffy eggs, and fresh veggies it is the epitome of clean eating and definitely healed my food hangover.




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  • 1 1/2 cups cooked quinoa
  • 1 egg (for the crust) + 2 eggs
  • 6 egg whites
  • 1/4 cup of milk (whatever goes into your morning coffee or cereal)
  • 1/2 cup asparagus, chopped
  • 1/2 cup onions, chopped
  • 1/4 cup red roasted peppers, chopped
  • 1/4 cup crumbled goat cheese
  • Servings: 6
  • Difficulty: easy


  • Combine 1 egg and the cooked quinoa
  • Place in a greased pie dish and press into pie plate
  • Bake at 350 for 10-15 minutes, until golden brown
  • While the crust is baking saute the asparagus and onions until tender
  • Place in a large mixing bowl with chopped red roasted peppers
  • Add remaining eggs and milk and whisk until combined
  • Pour into quinoa crust and top with goat cheese
  • Bake at 350 for 30 minutes, until center is set and does not wiggle
  • Let cool before slicing and enjoy


  • Calories:  128
  • Carbohydrates:  12 grams
  • Fat:  4 grams
  • Protein:  9 grams



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