Southwestern-Style Quiche with Quinoa Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed Southwestern quiche with a crunchy quinoa crust, filled with black beans, bell peppers, and cheese. Savory and satisfying, perfect for brunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups water
- 1 cup dry quinoa (rinsed)
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- 1 large egg (beaten)
- 1 tablespoon olive oil
- 1 small red onion (diced)
- 1 small red bell pepper (seeded and diced)
- 1 teaspoon smoked paprika
- 1 cup cooked or canned black beans (rinsed)
- Salt and black pepper (to taste)
- 5 large eggs
- 1/2 cup milk
- 4 ounces pepperjack cheese (grated)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 604mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 326mg
- Calcium
- 169mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.