Stumbling on this GF quinoa pie crust recipe from Donna Hay is the luckiest thing that’s happened to this libra girl in some time and I take it as a sign, a sign that this seemingly never-ending streak of bad luck that’s been hounding me, is ending. What a delicious sign it’s turned out to be~
I had recently posted a stunning recipe for quinoa pilaf and had some stashed in the fridge, waiting to be creatively morphed into salads. It was surprisingly and satisfyingly tasty on it’s own and I had to remember to save some – it really was that good.
When adding the custard mix it might look like it’s oozing through the crust to the sides of the pan. Not to worry, it will still bake up nicely and remove easily if you’ve thoroughly buttered the pie pan/dish.
What a delightful surprise in how this turned out! In my quest for finding substitutes for gluten, this has catapulted to the top of the list with it’s taste, crispy texture and bonus of substantial nutritional value. It’s so good, I’ve just eaten the last one cold from the fridge – and I’m very sad there’s no more.
- 1 1/2 cups cooked white quinoa pilaf
- 1 egg white, slightly beaten
- Preheat your oven to 325° and lightly butter your pie/quiche dish.
- In a medium sized bowl, whip the egg white lightly, to break it up.
- Add the quinoa and mix until combined.
- Press the mixture into your pie plate using the back of a spoon.
- Bake the crust for approx. 15 minutes, just until starting to brown.
- Remove from oven and let cool slightly while you prepare the quiche filling.
- Fill with your favourite quiche recipe mix and bake as directed.
- Tip: While the process of pressing the quinoa mixture into your pie dish is comfortably easy using the back of a spoon, do not attempt to use your fingers. You'll simply end up with quinoa everywhere and holes in the crust!
- Tip: Makes 1 pie or 4 mini (using 5 inch pans)