Golden crustless quinoa and greens pie is Greek-style comfort without any pastry to fuss over — fluffy quinoa and sweet wilted greens bound with eggs, dill, and two cheeses, baked until the top turns gold. It cuts neat as a cake and is honestly better at room temperature than hot.
As the days get longer and the air feels a little warmer, my kitchen cravings shift to all things fresh, green, and vibrant. This Golden Crustless Quinoa & Greens Pie is the perfect answer! It’s a beautiful, savory bake that packs a serious nutritional punch without weighing you down. We’re talking tender wilted greens, protein-rich quinoa, and a delightful salty kick from feta and aged goat cheese, all baked into a gorgeous golden round. It’s naturally gluten-free and equally delicious served warm for brunch or sliced cold for a healthy lunch. Get ready to fall in love with this simple, elegant dish!
Ingredients
• ½ cup / 92g (3.25 oz) quinoa, rinsed and drained
• 1 large bunch chicory, about 1 to 1¼ lb / 450-570g (20.1 oz), tough stems removed and cut into bite-sized pieces
• 1 head romaine lettuce, shredded
• 3 tablespoons / 45ml (1.5 fl oz) olive oil, divided
• 2 medium onions, about 2 cups / 320g (11.3 oz), thinly sliced
• 2 green onions, about ¼ cup / 25g (0.88 oz), thinly sliced
• ¼ cup / 10g (0.35 oz) chopped fresh dill
• ¼ cup / 1 oz / 28g crumbled feta cheese, preferably Greek
• ¼ cup / 1 oz / 28g grated aged goat cheese or Swiss cheese
• 3 large eggs, lightly beaten
• Salt and freshly ground black pepper, to taste
Instructions
1. Cook the Quinoa: In a small saucepan, toast the rinsed and drained quinoa over medium heat for 2-3 minutes until it’s fragrant and almost dry. Add 1 cup (240 ml) of water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes. Once cooked, remove from heat and transfer to a large mixing bowl.2. Wilt the Greens: While the quinoa cooks, heat a large pot or Dutch oven over medium heat. Add the chopped chicory and cook, stirring frequently, for 3-5 minutes until wilted. Add the shredded romaine and continue to cook for another 1-2 minutes. Transfer the wilted greens to a fine-mesh strainer and press down firmly to squeeze out as much excess moisture as possible. Roughly chop the greens and add them to the bowl with the quinoa.3. Sauté and Combine: Preheat your oven to 350°F / 175°C. In a skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium-high heat. Add the sliced onions and sauté for about 10 minutes, until they are soft and nicely browned. Add the cooked onions, sliced green onions, fresh dill, feta cheese, and goat cheese to the quinoa and greens mixture. Stir in the lightly beaten eggs and season with salt and pepper to taste.4. Bake to Golden Perfection: Pour 1 tablespoon (15 ml / 0.5 fl oz) of olive oil into a 9-inch pie pan. Place the pan in the preheating oven for 5 minutes until the oil is hot and shimmering. Carefully remove the pan, swirl the oil to coat the bottom, and evenly spread the quinoa mixture inside. Bake for 20 minutes. Drizzle the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over the top and bake for another 20-30 minutes, or until the pie is set and a beautiful golden brown on top. Let it cool slightly before slicing and serving.
Nutritional Information
• 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
Pro Tips
• Squeeze It Out: The most crucial step for a firm pie is removing as much water as possible from the wilted greens. Use the back of a spoon or your hands (once cool enough) to press firmly against the strainer. A watery mixture will result in a soggy pie.
• Cheese Please: Feel free to experiment with the cheeses! A sharp cheddar, Parmesan, or even a creamy ricotta could be delicious substitutes for the goat cheese or Swiss. Use what you love or have on hand.
• Prep Ahead: You can cook the quinoa, wilt the greens, and sauté the onions a day in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to bake, just combine everything with the eggs and cheeses and proceed with the recipe.
FAQ
Q: Can I make this quinoa pie vegan
A: This recipe relies on eggs as a binder and dairy cheese for flavor. To adapt it for a vegan diet, you would need to replace the 3 eggs with a suitable vegan egg substitute and use your favorite dairy-free feta and grated cheese alternatives. Please note that texture and baking time may vary with these substitutions.
Q: Is this crustless quinoa pie a good source of protein
A: Yes, this pie is an excellent source of vegetarian protein. Quinoa is a complete protein, and when combined with the protein from the eggs and two types of cheese, each serving provides a satisfying 10 grams (0.35 oz / 9.9 g) of protein, making it a great option for a filling brunch or lunch.
Q: What other greens can I use instead of chicory and romaine
A: This recipe is very flexible. You can easily substitute the chicory and romaine with other sturdy greens like spinach, kale, Swiss chard, or escarole. Just be sure to follow the same crucial step of wilting them and squeezing out all the excess moisture to avoid a soggy pie.
Q: How should I store leftovers of this quinoa and greens pie
A: Leftovers are delicious! Store the cooled pie in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold straight from the fridge, let it come to room temperature, or gently reheat individual slices in a microwave or oven until warmed through.
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Golden Crustless Quinoa & Greens Pie
Ingredients
Method
- Cook the Quinoa: In a small saucepan, toast the rinsed and drained quinoa over medium heat for 2-3 minutes until it's fragrant and almost dry.
- Add 1 cup (240 ml) of water and a pinch of salt.
- Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes.
- Once cooked, remove from heat and transfer to a large mixing bowl. 2. Wilt the Greens: While the quinoa cooks, heat a large pot or Dutch oven over medium heat.
- Add the chopped chicory and cook, stirring frequently, for 3-5 minutes until wilted.
- Add the shredded romaine and continue to cook for another 1-2 minutes.
- Transfer the wilted greens to a fine-mesh strainer and press down firmly to squeeze out as much excess moisture as possible. Roughly chop the greens and add them to the bowl with the quinoa. 3.
- Sauté and Combine: Preheat your oven to 350°F / 175°C.
- In a skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium-high heat.
- Add the sliced onions and sauté for about 10 minutes, until they are soft and nicely browned.
- Add the cooked onions, sliced green onions, fresh dill, feta cheese, and goat cheese to the quinoa and greens mixture.
- Stir in the lightly beaten eggs and season with salt and pepper to taste. 4.
- Bake to Golden Perfection: Pour 1 tablespoon (15 ml / 0.5 fl oz) of olive oil into a 9-inch pie pan.
- Place the pan in the preheating oven for 5 minutes until the oil is hot and shimmering. Carefully remove the pan, swirl the oil to coat the bottom, and evenly spread the quinoa mixture inside.
- Bake for 20 minutes.
- Drizzle the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over the top and bake for another 20-30 minutes, or until the pie is set and a beautiful golden brown on top.
- Let it cool slightly before slicing and serving.
- Squeeze It Out: The most crucial step for a firm pie is removing as much water as possible from the wilted greens. Use the back of a spoon or your hands (once cool enough) to press firmly against the strainer. A watery mixture will result in a soggy pie.
