Quinoa Quiche with Pea Shoots and Feta Cheese

Serves 4-6

Fall in love with this quirky quinoa twist on a classic quiche from the team at West Yorkshire based salad growers WS Bentley. Healthy and light and filled with delicious pea shoots, tomatoes and salty cheese, this unique combination is perfect for an al fresco lunch in the garden. For more recipe inspiration visit using their range of salads and micro greens visit www.wsbentley.co.uk


For the crust:

135g quinoa

1 large egg, beaten

Pinch of salt

For the filling:

½ bag (35g) pea shoots, stalks cut in half

5 large eggs, beaten

50g mature cheddar cheese, grated

100g feta cheese, chunky crumbled

5 cherry tomatoes, cut in half

Freshly ground black pepper


  1. Cook the quinoa according to the manufacture instructions - this will give you approximately 3x more cooked quinoa, then place in a bowl and cool for 15 – 20 minutes.
  2. Add the salt and the beaten egg and press mixture into the bottom and up the sides of a 23 cm loose bottomed flan tin greased with butter.
  3. Bake until golden at 220°C for about 20 minutes, cool slightly before filling.
  4. Reduce the oven temperature to 190°C and place the pea shoots on the base of the quiche.
  5. Season the eggs with cracked black pepper and pour over the pea shoots. Sprinkle over the grated cheddar cheese and dot in the cut cherry tomatoes and the crumbled feta.
  6. Place quiche tin on a baking sheet and bake in the oven for 20 – 25 minutes until golden brown.