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Quinoa quiche with chanterelles and zucchini

My mother's garden is overflowing with zucchinis (courgettes, as they are called in some parts of the world), so I have had the privilege to eat fresh organic zucchinis now for couple of weeks. I have really had them in so many different ways, but today since I was told I will have surprise visitors coming, I decided to make a quiche with zucchini and chanterelles. Since I am gluten-free for years, I was looking for a recipe that had an alternative base to wheat-flour base. I used this recipe from Light Food Full of Flavour as a basis.

Zucchinis contain potassium, manganese, riboflavin, vitamin C, vitamin A, vitamin B6, vitamin K, folate, magnesium, phosphorus, thiamine, niacin, calcium, zinc, selenium, iron, choline and vitamin E. Though zucchini is not considered a superfood, as you can see it contains a fare amount of nutrients.

Quinoa quiche with chanterelles and zucchini

For 8 persons


For the gluten-free quinoa quiche pastry:

  • 2/3 cup of quinoa flour

  • 1/3 cup of corn starch

  • 1/4 cup of ground flax seeds

  • 110g of butter

  • 2tbsp of goat's yoghurt

For the filling:

  • Ghee for frying (you can use also olive oil)

  • 1 large red onion, finely chopped

  • 1 garlic glove, crushed

  • 3 cups of chanterelles (you can use also other types of mushrooms but as chanterelles are in season, I chose to use those)

  • 1 medium-sized zucchini (courgette), halved and thinly sliced

  • 1tsp of fresh thyme leaves or 1/4 tsp of dried thyme

  • 4 cups of fresh spinach

  • 3 large eggs

  • 145g of soft goat's cheese

  • 5tbsp of goat's yoghurt

  • A little bit of truffle oil (optional)

  • Salt and pepper to taste


Pre-heat the oven to 200C degrees.

To make the pastry, mix in a bowl together quinoa flour, corn starch, ground flax seeds (I milled mine in the coffee grinder). Then add in cubed butter and mix with your hands thoroughly through. Add in the goat's yoghurt and mix. The dough should feel soft.

Grease the pie dish. Flatten to dough, place it in the middle of the pie dish. With your fingers keep pushing the dough down and outward and up the sides of the dish as well. Put the pie dish in the fridge for 30 minutes.

While the pastry is in the fridge, fry the onions 5 minutes on the pan, then add crushed garlic, zucchini (I removed the inner seeds so it's less watery), mushrooms and thyme and cook for 10 minutes. Finally add the spinach and mix until spinach has wilted (1-2 minutes). Season with salt and pepper and lift the pan off the heat.

Take the pie dish out from the fridge, prick a few holes with a fork all over the bottom. Place the pie dish in the oven and bake for 17 minutes. Take it out of the oven and leave to cool down for a few minutes.

In a small bowl mix together the eggs, goat's cheese, goat yoghurt- season with salt and pepper and pour the mixture into the cooked vegetables.

Bake the quiche in the oven for 25 minutes. Cool down a bit before serving.


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