• Main dish

No-crust quiche with Quinoa and Beans

  • 4 servings
  • 15 min.
  • 42 min.

Cooking instructions


Preheat oven to 205°C (400°F).


In a small saucepan, place the quinoa and 215 mL (about ¾ cup + 2 tbsp.) of water. Bring to a boil, then cover and simmer for 12 to 15 minutes over low heat, until water is absorbed. Remove from heat and let stand 5 minutes before stirring gently with a fork. Let cool.


Meanwhile, heat a small skillet over medium heat. Cook pancetta for 5 to 7 minutes, until golden and crisp. Drain and place on paper towels.


In a large bowl, whisk eggs with milk, ricotta and salad dressings. Add quinoa, pancetta and green beans. Season with salt and pepper.


Grease a pie pan and pour in the mixture. Bake for 30 to 35 minutes, until eggs are cooked.