Broccoli Veggie Quiche with Quinoa Crust (gluten free, dairy free)


Breakfast can be a challenge when you’re fighting candida. Gone are those quick and easy cereals, waffles and granola bars. Gone are your faithful staples like bacon, sausage, store-bought yogurts, granolas and fruit. And while it’s all for the best that most of these packaged and refined foods are staying out of your body, it can leave you fumbling when in search of your morning sustenance!

That is why I am working on meals that are make-ahead and are quick or easy to prepare. First up, I’m tackling breakfast. Heaven knows you have kids to run after, lunches to pack and yourself to get ready in the morning and breakfast should give you a jumpstart, not put you behind for the rest of the day.

I am going to start off with one of my favourites: a delicious quiche in a quinoa crust. This is something you will likely want to prepare ahead of time and heat up in the morning.  If you are like me, you may even like it cold.

When I think of quiche, I think of tons of veggies held together by a bit of egg and a crunchy, slightly salty crust. Well, this quiche delivers for me on all levels; lots of broccoli, bright and creamy free run eggs and a crunchy quinoa base. I have been waiting to try a quinoa crust for quite some time now. It’s an idea I thought was original but this was quickly squashed by a simple Google search. =) Nevertheless, I am very pleased with it and I am excited to adapt it to sweeter uses as well, such as pies, tarts and squares!


As for the quiche, it was delicious, the whole family loved it and I am not sure if it will make it to the morning. Looks like I’ll need to make another!

Don’t have broccoli? Use whatever you have in your fridge; greens, fresh herbs, cauliflower… feel free to experiment and let me know what you added!

Tip: To make this recipe even easier cook your quinoa in a rice cooker, it’s hands off and there’s no need to babysit it!

Broccoli Veggie Quiche with Quiona Crust (gluten free, dairy free)



2 cups cooked quinoa, soaked and/or sprouted if possible. Note 1 cup dry= about 2 cups cooked.

1 egg, beaten

2 Tbsp gluten free flour (eg. oat, buckwheat, quinoa)

1 Tbsp extra virgin olive oil

1 tsp dried basil

2 tsp dried oregano

¼ -½ tsp salt, I used ½ tsp for a saltier crust

¼ tsp black pepper


2 cups broccoli, cut into small pieces (about 1-2” pieces)

1 red bell pepper, finely chopped

¼ tsp salt

¼ cup hemp milk (any milk will work)

1/3 cup sundried tomatoes, finely chopped (look for sundried tomatoes with no added ingredients)

¼ white onion, diced

5 eggs


  1. Preheat oven to 375 and grease a 9” pie plate.
  2. Mix all ingredients for the crust together.
  3. Press crust mixture into pie plate.
  4. Bake for 12-15 minutes.
  5. Saute broccoli, bell peppers and onion in a cast iron skillet or frying pan in about a tsp of oil.(I saute each veggie separately as I like them cooked to different degrees. I cook my broccoli until the edges are just browned, pepper just slightly (so they still have some bite, about 1 -2 minutes), and onion until slightly browned.
  6. Place all fillings in crust.
  7. Beat together eggs, milk, and salt in a bowl and pour over veggies.
  8. Bake 25-30 minutes, until an inserted knife comes out clean.

What is your favourite breakfast food?

This recipe has been shared on Allergy Free Wednesdays, Gluten Free Wednesdays, Allergy Friendly Lunchbox Love, Healing with Foods Friday and Unprocessed Fridays!

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