Go Back
+ servings

Quick Quinoa Crusted Quiche

Course Snack
Cuisine American
Keyword butternut squash, gluten-free, quiche, quick and easy, Quinoa
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 quiche
Calories 99kcal


  • 1/3 cup quinoa, uncooked
  • 1/4 cup, chopped onion
  • 1 1/4 cup, cubes butternut squash
  • 6 large egg
  • 1 cup cottage cheese
  • 1/2 cup cheddar cheese, shredded
  • 2 tablespoon Parmesan cheese, grated
  • 1 teaspoon parsley, dried


  • Preheat the oven to 350 F, and grease 12 muffin cups very well with nonstick spray.
  • Spoon 1 teaspoon quinoa into each muffin cup.  Carefully tilt the pan to cover the bottom and up the sides about an inch. 
  • Finely grate the onion and butternut squash.  Stir together the remaining ingredients in a medium bowl.
  • Spoon into muffin cups, filling about 3/4 full.
  • Bake for 28-30 minutes or until firm to the touch and golden brown around the edges.
  • Let cool for in the pan on a wire rack for at least 10 minutes, then run a sharp paring knife around the edges to carefully help lift out the muffins. (Go slowly, they are dense!)
  • Serve warm or at room temperature.
  • Store in the fridge for up to 3 days or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.


Calories: 99kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 140mg | Fiber: 1g | Sugar: 1g