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Greens and Quinoa Pie

Technically, quinoa is not a grain (it’s related to spinach and chard), so it’s perfect for Passover. Here, spring greens are wilted then mixed with quinoa and cheese for a golden-crusted savory pie.

Ingredients: 

Ingredients: 

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½ cup quinoa, rinsed and drained
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1 large bunch chicory (1 to 1 ¼ lb.), cut into bite-sized pieces (bottom 1 ½ inches of hard stems removed)
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1 head romaine lettuce, shredded
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3 Tbs. olive oil, divided
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2 medium onions, thinly sliced (2 cups)
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2 green onions, thinly sliced (¼ cup)
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¼ cup chopped fresh dill
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¼ cup crumbled feta cheese, preferably Greek (1 oz.)
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¼ cup grated aged goat cheese or Swiss cheese (1 oz.)
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3 eggs, lightly beaten

Instructions: 

1. Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
2. Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.
3. Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.
4. Pour 1 Tbs. oil into 9-inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

Nutrition Information: 

Calories: 
233
Protein: 
10 g
Total Fat: 
13 g
Saturated Fat: 
4 g
Carbohydrates: 
20 g
Cholesterol: 
115 mg
Sodium: 
149 mg
Fiber: 
7 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

I amended the recipe with leeks (instead of onions), bok choy for the chicory and added portabella mushrooms plus a roasted red pepper. I also added garlic and ginger to taste. Great recommendation with the dijon mustard; about 2 tbls made this the perfect pie. I topped it with crushed crackers and parmesan cheese. My husband and I loved it and have added it to our permanent recipe cache!

Not worth the effort - used kale instead of chicory (who can find chicory anywhere?). Just too bland and not worth all the effort to prep and to cook all the veggies up and then bake, etc. etc. What a waste of good veggies and my time------

This is delicious! I've made it twice already. :)

Agree! This is an awesome dish. Good reheated too! I couldn't find chicory so have used both mustard greens and collards in their place ~ both were wonderful.

Serve with tomato-cucumber salad, hummm!

This was a great dish, I also could not find chicory so I used kale, it worked out well. The dill was a bit much for me though. I will scale it down next time.

All I can say is yum! Also could not find chicory so used a mix of chard, kale and mustard greens.

Used collard greens as chicory was not available. Also just used spray to oil the pie pan and didn't pull it out half way to add more olive oil. Added some panko breadcrumbs at the top. Turned out great!

I've made this several times now....each time with whatever I find at the store or what someone gives me from the garden.......swiss chard or kale all work as a substitute for the chicory and I've skipped the dill all together when its not at hand.....Who would ever think cooked romaine lettuce could be so tasty????

This was tasty. I substituted spinach for the chickory, a TBS or two of dried dill for the fresh, and parmesan for the swiss cheese. I also added the panko to the top as suggested above. Worth making again.

I also had a hard time finding chicory, until I did a little investigating and found out that chicory = curly endive (which is different from Belgium / French endive). The chicory is slightly bitter however, so if you do try it, be sure to salt it as you're heating. I was a bit skeptic about the fresh dill flavor in this mix, so I used dried oregano instead and it balanced out nicely. I think next time I make it, I'd add a little more quinoa to make it a little heartier.

I've made this several times. My family loves this. I use kale instead of chicory. I make multiple pies at once to freeze for my rushed weekday dinner times.

I have been trying to find chicory for years...No one carries it. Will try this with kale...Sounds terrific.

I love this recipe!! My boyfriend loved it as well. It's so tasty and flavorful! I used mustard greens instead of chicory because my boyfriend and I both love mustard greens, and it tasted amazing! I used goat cheese and feta, and I also used chopped chives instead of dill because I had some on hand. Also tastes great re-heated. I will definitely be making this again soon!

I was not crazy about the romaine. It tasted like wilted salad. I think using a different green instead would work better.

Love this pie but changed a few things. Made the quinoa with a homemade mushroom stock, added gruyere, crushed almonds and instead of onions used leeks. Turned out great!

I used a mix of mustard greens, kale and spinach for the greens listed. It was delicious. I think this would be fine without the cheese as it played such a small role in the overall dish. Also used dried dill and red quinoa, which added a nice color.

What a disappointment. If you have three hours to spare for prep and baking and are looking for mediocre results, this is your recipe. I've never been more dissatisfied with a recipe, which I'm pretty certain I executed as directed. I value healthy eating as much as anyone here, but the time involved simply wasn't worth the results.

I have made this multiple times since it is now one of my staple dishes. It is worth all the effort. It can be modified by using different veggies and cheeses. I've made it as though and it was great just like that. The dill makes it- to add more tang, I've added a little dijon and feta to the original. I've also done this with roasted red peppers, mushrooms, zucchini, and swiss- yum again. GREAT RECIPE!!

Haven't tried the recipe yet, but will, as most comments are positive. But I'm questioning it as a Passover dish. I believe it would be a problem to serve it at our Temple Seder where meat will be served to 95% of the members.

I thought this was great. I used spinach instead of chicory. My kids liked it too - though one required ketchup. It did take about 1 1/2 hr from start to finish, but I'll do it again.

I made this with Kale and used lite Swiss (1/2 cup)instead of goat cheese and topped it with a topped it Parmesan cheese. It was amazing!

You can use spinach, romaine lettuce, swiss chard or kale. Good luck!

Chicory is hard for me to come by unless I go gather it myself. And a pound is a LOT of chicory! Sounds great though. I'll try it with kale instead.

Exellent with my simplified process. First, for a 9 by 13 size, double ingredients. Use Costco quinoa which is prewashed so no rinsing and draining. I did not toast it, just cooked it with 2:1 water to quinoa. Start the onions in a stockpot while the quinoa is cooking. When the onions are done, tear the stems off of 2 10oz. bags of prewashed regular spinach, tearing the spinach to pieces as you add it to the stockpot. Cook down the spinach, then add the rest of the ingredients (doubled, remember?). Mix in the quinoa, season to taste, and pour into prepared 9 by 13. Bake 40-50 minutes until browned on edges. Much easier and very tasty.

So good! Another trick is to make this just up to the point before you add eggs, & instead of adding the eggs, stop and simply eat as a warm quinoa salad. Yum!

Quinoa

How is this meal a vegetarian dish when you using egg, goat cheese, Swiss cheese, and feta cheese. Just wondering. I've read a few recipes where you guys uses eggs and milk by products.

Felecia- this is a VEGETARIAN dish, not a VEGAN dish. google the difference.

I made this for Passover tonight, but really it could be used for any dinner or brunch. I almost made the recipe as is, but I changed the lettuce and chicory to 5 ounces spinach. Also I added 2 tsp of vegetable broth powder to the water as I cooked the quinoa. I really liked how this recipe "set" in the oven. I will definitely make this again.

Hi. . We used kale and b spinach instead n of chicory and lettuce. . Also sautéed onions in oil and butterb first. We b quadrupled the recipe! Hi to Jeanette et al. . Rafi

I made this last night using a bunch of dandelion leaves instead of chicory as chicory is hard to find. Absolutely wonderful!

I have made this recipe with collards, kale, and Swiss chard. It's always amazing.

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