Roasted Vegetable Quiche in Quinoa Crust


I find that there is something very soothing about roasted vegetables. It’s what I consider one of my “comfort foods”.  I’m also a big fan of quinoa and love the nutty flavor and slightly crunchy texture.  You’ll find these pair together beautifully in this seasonal quiche.

You can choose any vegetable that is in season, such as peppers, zucchinis, eggplant, asparagus, sweet potato. I add onion and garlic and roast everything in the oven for about half an hour. Go ahead, get creative and have fun!





Roasted Vegetable Quiche in Quinoa Crust
Prep time
Cook time
Total time
For the crust: ⅓ cup flaxseed powder or chia seeds ⅓ cup warm water 2 cups cooked quinoa 3 tbsp melted butter fresh ground salt and pepper For the quiche 2½ cups roasted vegetables * 2 steamed artichoke hearts, quartered ½ cup sun dried tomatoes 5 eggs 4 oz heavy cream 8 oz milk 2 tbsp herbes de Provence fresh ground salt and pepper to taste
Serves: 8
For the crust:
  • ⅓ cup flaxseed powder or chia seeds
  • ⅓ cup warm water
  • 2 cups cooked quinoa
  • 3 tbsp melted butter
  • fresh ground salt and pepper
For the quiche
  • 2½ cups roasted vegetables*
  • 2 steamed artichoke hearts, quartered
  • ½ cup sun dried tomatoes
  • 5 eggs
  • 4 oz heavy cream
  • 8 oz milk
  • 2 tbsp herbes de Provence
  • fresh ground salt and pepper to taste
  1. Preheat to 400˚F.
Making the crust
  1. In a small bowl mix flaxseed powder or chia seeds and water and set aside for about 10 minutes until mixture forms a soft gel.
  2. In another bowl mix cooked quinoa, melted butter, salt and pepper. Add flaxseeds or chia seeds and mix well.
  3. Using your hands, press to the bottom of the pie pan, pressing firmly to create a flat even crust, bringing up to the edges.
  4. Bake in 400˚F oven for 10 minutes. Remove from heat and set aside.
Making the quiche:
  1. Layer roasted vegetables on crust. Layer sun-dried tomatoes on top of roasted vegetables.
  2. Distribute artichoke heart quarters evenly -- you'll have 1 quarter per slice when quiche is cooked.
  3. In a mixing bowl whisk eggs, cream, milk, herbes and salt and pepper. Pour over vegetables.
  4. Bake at 400˚F for 25 to 30 minutes or until set.
  5. Cool for 10 minutes before serving.

This quiche is so flavorful and pairs beautifully with my Black Kale and Endive Salad

You’ll find many more delicious quiches in my Kindle Book:  Simply Scrumptious Recipes, Quiches and Salads

About Valerie 

Valerie Remy-Milora is the mother of 3 amazing girls, an author, public speaker, coach and founder of Scrumptious Moms. She is passionate about empowering moms to embrace self care and live a vibrant, joyful life with their loved ones. A health and fitness nut, she is an advocate for chemical-free living, real food and GMO labeling. She believes in the sanctity of life from conception to natural death.

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  1. Mary Beth Elderton says:

    this sounds wonderful!

  2. I adore quiche and I love veggies so this might be perfect for me. My favorite quiche to date is a bacon cheddar and spinach. I’ll try this….

  3. I have been meaning to try Quinoa, but haven’t gotten around to it yet. I am very impressed that you made a crust with it – and it looks amazing!

  4. I love a good quiche, this looks delicious! I’m going to see if I can make this.

  5. I love all kinds of quiche recipes but I’ve never made one with a quinoa crust! Thanks for the idea!

  6. Valerie! This looks AMAZING! I must try it as soon as I can have heavy cream again 😉

    • Lisa you are going to LOVE this quiche! If you can’t have heavy cream but are okay with regular milk just replace the cream with milk.. Almond milk is also quite good in this recipe :- ) I hope your diet changes are leading to a healthier you!

  7. I have to say this looks amazing and might be a great way to sneak more healthy stuff into my families diet. Thanks for this recipe.

  8. Stephanie Keeping says:

    This sounds good. I just know my family would love it!

  9. I love roasted veggies, this a great way to serve them. I bet this tastes amazing.

  10. Mmmm, this sounds delicious! I love quinoa, too, but have yet to use it in a quiche!

  11. This sounds amazing! I haven’t experimented with GF crusts yet…but this looks amazing!

  12. I’m loving quinoa right now. I’m thankful my family will all gobble it up also. Your quiche sounds lovely, especially since you can continually alter it to suit your mood and what’s in season.

    • Quinoa is such a wonderful grain with so many health benefits Crystal and like your my kids love it! Being able to change a recipe to make the most of seasonal ingredients is one of the things I love most about making quiche 🙂

  13. I haven’t had a quiche in so long but really enjoyed it last time I did. I’m sure that roasting those veggies first really gives it a whole new level of flavor too!

    • I roast a huge pan of veggies about once a week Kelly, so I always have them on hand to throw together a special this like this even when I am pressed for time and it does enhance the overall flavor 🙂

  14. I love the idea of a Quinoa crust. I hadn’t thought of that before. This looks delicious!

  15. Wow, looks and sounds incredible. And with only 15 minute prep time, doesn’t take long to make. Thank you for sharing

    • It super fast to put together if you keep a steady supply of roasted vegetables on hand like I do Digna. I love being able to make this somewhat last minute, when I realize it’s dinner time and I’m still at my desk lol.

  16. This looks absolutely delicious! I’ve ever had quinoa before, but I’m sure i’d like it!!

  17. I love roasted vegetables, so I know that I’d probably love this recipe! I’ll definitely have to try it sometime.

  18. My family has never had quinoa but this seems like a great way to introduce it to them to it. Thanks for sharing the recipe!

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