This easy two-ingredient whole grain, gluten-free pie crust is a game changer. It holds together perfectly and works with both sweet and savory fillings.
You don’t need wheat flour to make a reliable pie crust. This recipe uses just cooked quinoa and eggs as the base. For a savory quiche crust, season with salt and pepper; for a sweet pie, add brown sugar to taste. The result is a sturdy, whole-grain crust that doesn’t crumble and pairs nicely with a wide range of fillings.
Why Quinoa Works for a Gluten-Free Pie Crust
Quinoa is versatile and nutritious. It can replace rice or pasta in many dishes and brings protein, fiber, and a range of minerals to your meals. Because it contains all nine essential amino acids, quinoa makes the crust more filling and nutrient-dense than many traditional pastry options. Its texture and starch content help bind the crust when mixed with eggs, producing a reliable base for quiches and pies.
How to Make the Gluten-Free Quinoa Pie Crust
This crust comes together in about five minutes and requires no kneading. Combine cooked and chilled quinoa with beaten eggs and your preferred seasoning. Grease a baking dish with oil or nonstick spray, then press the quinoa mixture evenly into the bottom and up the sides of the pan. A rubber spatula or the back of a spoon works well for pressing the mixture into place. Par-bake the crust for 20 minutes at 190°C (375°F) before adding any filling.
Easy Gluten-Free Pie Crust [Video]
This simple, two-ingredient whole grain gluten-free pie crust is versatile and easy to make. It pairs perfectly with savory quiches or sweet pies.
Recipe Details
- Course: Main course / Starter / Side dish
- Cuisine: American
- Prep time: 5 minutes
- Cook time: 55 minutes (20 minutes for crust + 30 minutes with filling; times may vary)
- Total time: about 1 hour 50 minutes (includes any cooling or prep time)
- Servings: 8
- Calories: 319 kcal per serving
Ingredients
For the gluten-free quiche crust
- 370 grams (about 2 cups) cooked and chilled quinoa
- 2 eggs, beaten
- Salt and freshly ground black pepper, to taste (for savory) or 1–2 tablespoons brown sugar (for sweet)
For the mushroom filling (optional)
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 400 grams (about 0.9 lb) chanterelles or other mushrooms, cleaned and sliced
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 120 grams (about 1 cup) crème fraîche
- 2 eggs, beaten
- 50 grams (about ½ cup) grated Parmesan cheese
- 2–3 scallions, chopped
- 20 grams (about ½ cup) parsley, chopped
Instructions
Make the gluten-free quiche crust
- Preheat the oven to 190°C (375°F).
- In a bowl, combine the cooked quinoa with the beaten eggs and season with salt and pepper (or add brown sugar for a sweet version).
- Grease a baking form with oil or cooking spray. Press the quinoa mixture into the bottom and up the sides of the form, compacting it well so the crust holds together. A rubber spatula or the back of a spoon helps to press it evenly.
- Bake the crust for 20 minutes to set it before adding the filling.
Make the mushroom filling
- While the crust bakes, heat the olive oil in a skillet over medium heat. Sauté the chopped shallot for about 3 minutes until translucent.
- Add the mushrooms and turn up the heat. Cook for about 7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. Add the minced garlic and season with salt and pepper.
- In a bowl, whisk together the crème fraîche and beaten eggs. Stir in the grated Parmesan, chopped scallions, parsley, and the cooked mushrooms. Adjust seasoning if needed.
Assemble and bake
- Once the crust is pre-baked, pour or spread the filling over it, distributing the mushrooms evenly.
- Bake for about 30 minutes more, or until the filling is set and the top is lightly golden.
- Let the quiche rest for a few minutes before slicing. Serve warm or at room temperature.
Nutrition (per serving)
Calories: 319 kcal | Carbohydrates: 35 g | Protein: 13 g | Fat: 13 g | Saturated fat: 5 g | Cholesterol: 103 mg | Sodium: 184 mg | Potassium: 604 mg | Fiber: 5 g | Sugar: 1 g | Vitamin A: 620 IU | Vitamin C: 4.3 mg | Calcium: 131 mg | Iron: 4.6 mg
Variations and Tips
- For a sweet pie crust, mix in 1–2 tablespoons brown sugar and a pinch of cinnamon before pressing the crust.
- If you prefer a firmer crust, add a tablespoon of ground flaxseed or finely ground nuts to the quinoa before baking to improve binding.
- Leftover quinoa crust can be filled with roasted vegetables, cheese and herbs, or a classic fruit filling for dessert.
- Be sure the cooked quinoa is chilled; warm quinoa can make the eggs set unevenly and affect the texture of the crust.
Other savory pie and quiche recipes you’ll love
- Asparagus Quiche with Sweet Potato Crust
- The Best Vegan Quiche Ever
- Rustic Ricotta Spinach Quiche
- Christmas Tree Mini Quiches
