Inspiration from Meghan

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Spring Quiche



According to Wikepedia a quiche is defined as follows:

quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind-baked before the other ingredients are added. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. it does not include a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche may be eaten for breakfast, lunch, or dinner, depending on local customs and personal tastes.

Some of you just weren’t buying my last attempt at a quiche- or what I was calling a quin-iche which was really quinoa mixed with some egg and cooked veggies and baked in a muffin cup. Whatever to all you haters!!!

But you got me thinking. And you got me thinking as to why I was so resistant to the idea of a real quiche (as defined above). Now lets leave out the cream and cooked meat bits for a moment and I will tell you a brief story with a diarrhea ending.

As many of you know, I have never really taken cooking lessons before I started teaching them.

I took about 12 hours of cooking classes while in nutrition school- but that was more along the lines of making beet kvas and how to sprout rye to run it through a meat grinder to bake into sprouted buns on a ceramic tile that faced the north with the wind blowing from the south and to be eaten while balancing on one foot staring at the sun. Basically- we learned very traditional cooking but I still didn’t know what I should eat for breakfast.

So I signed up for a cooking class at a well known, and well respected organic food store in Toronto that offers cooking classes. I signed up for the class specifically for peeps suffering from IBS and IBD. It was really the worst food I have ever had. At that point it had only been  6 months since I had recovered from Crohn’s, and I had never felt closer to a relapse than I did after this class. Why I am telling you this high falooting long winded story?

Because one of the things we made was a quiche. I made it actually, and it was sickatatingly-gross-me-out-inedible-diarrhea-inducing bad. We filled the bottom of a round pie dish with raw millet and than layered all the things people with IBD and IBS shouldn’t have like celery, peppers, potato and other weird vegetables. And than poured some water in it. The thing was supposed to cook but didn’t. The millet was crunchy, the celery was fibrous and that was the last cooking class I went to, and the last quiche I ever made. Until now.

This my lovely May time lovers is my bestest latest creation. It was one of those creations that my poor man had to sit and endure my taking photos of it from every angle. It was pure recipe creation perfection and genius (if I do say so myself). It was part of a rather lovely seasonal meal too! (You have to wait for the other goodies)

And this actually, totally falls into the loosey goosey definition of a quiche.

Let’s break it down for a moment:

  • quiche is an oven-baked dish made with eggs- CHECK
  • Milk or cream in a pastry crust. – Close enough to CHECK. A little cheese and a pastry crust made of cooked millet. Cream? Ugh- who needs that?
  • Usually, the pastry shell is blind-baked before the other ingredients are added. CHECK- if blind baked means pre-cooked, ’cause I did precook the millet.
  • Other ingredients such as cooked vegetables, or cheese are often added to the egg mixture before the quiche is baked. CHECK
  • Quiche is generally an open pie (i.e. it does not include a pastry covering) CHECK

So here is my season loving Spring Quiche!

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Spring Quiche

  • Author: Meghan Telpner
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x


  • 1/2 cup millet, soaked 2-4 hours
  • 1 cup water
  • 2 Tbsp olive oil
  • 1 cup wild leeks (or onion), chopped
  • 1/2 red pepper, chopped
  • 1/2 tomato, deseeded and chopped
  • 1/2 cup nettle leaves (optional- when in season)
  • 1 cup spinach, chopped
  • 4 free range farm fresh happy eggs
  • 1/4 cup sheep milk cheddar, cut into 1/2 inch cubes (totally optional)
  • sea salt to taste


  1. Preheat oven to 350
  2. In a pot, cook millet in 1 cup of water- about 15-20 minutes until grain is soft and water is absorbed.
  3. Allow grains to cool slightly.
  4. In a pan, heat oil on medium heat and sauté wild leeks, red pepper, and tomato for about 5-10 mins. Until soft
  5. Add to the pan the nettle leaves and spinach just until limp.
  6. In a mixing bowl, beat together the 4 eggs.
  7. Add to the egg mixture the cooked veggies and optional cheese along with a pinch of sea salt.
  8. With grains cool, gently press in to a well oiled pie plate to form the pastry crust.
  9. Pour the egg mixture in. You have the option here getting fancy and layering with tomatoes or something to make extra pretty.
  10. Place this masterpiece in the oven and bake for 15-20 minutes, until firm in the middle and grains on the side are a slightly darker yellow, almost brown.
  11. Allow to cool, so you can cut these perfectly beautiful slices.


Question Of  The Day: Did you get cooking over the May long weekend? What were you making?

28 Responses to “Spring Quiche”

  1. [...] So in my continued goal to share the love, I have here for you another recipe from that amazing dinner I made last week that included this amazing quiche. [...]
  2. Jaime Almond said…
    Hey Meghan, What would you suggest as a cheese substitute in this recipe? Nutritional yeast? Thanks! Jaime
  3. Andrea said…
    I used this as inspiration last night. I couldn't find my millet (found it after I'd made it, of course) so I tried wheatberries as a base after soaking for a few days (they didn't need that long, but I've been out a lot this week and intended to cook sooner). The wheatberries were there and I felt like clearing them out of my pantry. It worked, and made me wonder why I don't make more wheatberry salads. I love their crunch. Sadly, I'm now out of duck eggs and won't be able to get eggs from those farmers for at least a week and a half.
  4. Marty said…
    Any substitutes for the eggs? A vegan quiche?
    • Meghan Telpner said…
      I am pretty sure not- but if you try anything, let me know. Tough to replace in recipes where it's a main ingredient- for both flavour and texture you know? Pancakes, muffins... that's easy to replace.
  5. Marty said…
    Wishful thinking! I've been vegan 6 years, gluten-free 1 year, crusts aren't a problem, eggs for quiche even tofu subs aren't quite the same!
  6. Emily said…
    Great recipe! I noticed the Print link is broken...
  7. nancy williams said…
    Just finished a wonderful meal featuring this quiche, and it was truly delicious! I confess to some initial skepticism about the millet crust (why not just make a frittatta?) but I was so wrong! It really added to the overall flavor and satisfaction of the dish! Yum!
  8. chris said…
    Great recipe, I love quiche! Is it supposed to be 250 degrees or 350 degrees? Thanks a lot!
  9. Evelyn Wolfe said…
    For the crust could I use cooked Teff? I don't have millet and really don't want to add more to my pantry. The recipes sounds so delicious I am anxious to try it. Thanks so much.
    • Meghan Telpner said…
      Probably! If you give it a try, please let me know how it turns out.
  10. Perveen said… January 15, 2021
    Which millets you have used? Like I have foxtail

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