We too added more cheese (more feta and goat cheese), sautéed the onions with two cloves of garlic and added diced tomatoes. Made for dinner, served with a salad, and everyone loved.Read More
Glad I didn't read the reviews prior to making this recipe or I probably would not have given it a try. I made a few alterations. I added red bell pepper to onion-spinach mixture, and I used a whole onion and 2% milk since that is what I had. After I cooked the onion-spinach mixture I patted it dry since spinach can be so wet and I didn't want the crust to get soggy.
Used a lot of red pepper flakes (didn't measure). I also used a very good feta in brine which I am sure added to the flavor.
Quinoa crust is nutty and is a great alternative to a traditional pie crust.
Had the leftovers two days later at room temp and I think it was better than right out of the oven.
Will make again, highly recommend.Read More
Pure perfection. Awesome recipe...thanks!!Read More
Who if CL and could you share that recipe. Sounds yummy.Read More
Anyone that's says its just ok it's cray!!! The quinoa crust is sooooo good and good for you!! I made this a month ago and have made one every week since then. The crust recipe and milk and egg directions is the only one I follow to a T every time. I've used an array of veggies and cheeses in the mix. You can make this however your heart pleases!! Thanks for this recipe it has changed my morning breakfast routine perfect addition to my meal prepping for the week. 😍Read More
I liked this and will make again. My in-laws loved it. I felt that the bites that were tastiest were the ones with cheese and would probably add another 1 oz of cheese next time.Read More
I'd add more pepper... and perhaps mushrooms. Crust was great, filling a little dull.Read More
Would rate this between a 3 and 4, based on the descriptions of the stars, but really think this is more than just " a good solid recipe". Made this for brunch and love the idea of the quinoa crust- very tasty and much healthier than a typical flour crust. Easy recipe and our guests really liked it. Would add a bit more seasoning but otherwise, this is a keeper.Read More
Made this recipe this morning. We loved it! We also made a few modifications based on what we had on hand: used skim instead of 1% milk, used regular spinach vs baby spinach and goat cheese rather than feta. Really good! I had to look up how much dry quinoa to cook to yield 2 cups cooked (it is 1/2 cup dry). I'd recommend making the quinoa the night before a putting in the fridge. It would save probably a half-hour in the morning.Read More
My husband and I really enjoyed this. I used a whole, small onion, increased the cheese to about 2.5 oz and substituted almond milk for the 1%. I'll definitely make it again, but next time with a little less Quinoa to go for a thinner crust. I was very satisfied and very happy it was less than 300 cals per serving.Read More
I was so disheartened when I saw the reviews because I really wanted to try this. I decided to try it anyway and made some modifications. My family loved it! I served it with a simple salad. Crust - inc. pepper to 1/2 t. Filling - 1) added 2 large cloves garlic (minced) to the onions when I sauteed them, 2) used a whole onion (med size), 3) Inc. to 1/2 t crushed red pepper (or even a little more...), 4) used 3 eggs and 3 egg whites (prob. doesn't matter,) 5) used skim milk (all I had,) 6) used a smoked chardonnay salt instead of kosher (worth getting by the way,) 7) added 1/4 t or so of nutmeg, 8) inc. feta to about 2.5 ounces.Read More
This quiche just didn't do it for me. The quinoa crust is novel and healthy, and I'm definitely going to eat my leftovers, but it's just not particularly yummy. I also found the quiche itself to be, while perfectly alright, just not that tasty. CL has a smoked gouda and spinach quiche that I'll probably stick to in the future.Read More