Best Quinoa Pie Crust Recipes

Loaded Veggie Quiche with Quinoa Crust image

Provided by Erin Jeanne McDowell

Categories main-dish

Time 2h10m

Yield Makes one 9-inch pie

Number Of Ingredients 12

Nonstick cooking spray
1 3/4 cups cooked and cooled quinoa
1 large egg white, lightly whisked
1/3 cup freshly grated Parmesan
Pinch fine sea salt
1 bunch scallions, thinly sliced
2 cups roughly torn kale
1 cup quartered cherry tomatoes
6 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar (optional)

Steps:

For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.

Quinoa Crust Pizza image

Provided by Food Network Kitchen

Categories main-dish

Time 9h10m

Yield 4 servings

Number Of Ingredients 14

2 cups white quinoa
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon baking powder
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
1/2 teaspoon kosher salt
1 cup shredded low-moisture mozzarella
1/2 cup grated Parmesan
2 ounces sliced pepperoni
1/4 cup large fresh basil leaves

Steps:

For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.

Quinoa Pie Crust image

Provided by Christine Swenson

Categories Pies

Time 20m

Number Of Ingredients 4

11 Tbsp expeller pressed ccconut oil or
12 1/2 Tbsp butter, unsalted
2 c quinoa flour (milled from quinoa seeds)
1 tsp salt to taste

Steps:

1. Only add water if needed!
2. Blend ingredients with a pastry blender, adding flour as necessary to prevent sticking.
3. Press half the dough into the bottom and sides of a greased pie pan.
4. Add filling of choice
5. Roll out remaining dough on wax paper to make top crust
6. Flip over onto pie, carefully remove wax paper to get a smooth pretty top.
7. Bake as you would any pie crust