Print

Easy Savory St Patrick’s Day Quinoa Tart

st patrick’s day quinoa tart - featured image
Print Recipe

A quick and easy savory tart with a nutty quinoa crust and a creamy, herb-filled filling perfect for festive St Patrick’s Day meals. Nutritious, gluten-free, and crowd-pleasing.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed thoroughly
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (225g) cottage cheese (small-curd preferred)
  • 1/2 cup (50g) shredded sharp cheddar cheese
  • 2 large eggs, beaten
  • 1 cup (120g) fresh spinach, chopped (or kale)
  • 1/4 cup (40g) green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and pepper to taste
  • Optional garnish: fresh parsley or chives, chopped
  • Optional garnish: a squeeze of fresh lemon juice

Instructions

  1. Cook the quinoa: In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool for 10 minutes.
  2. Preheat oven to 375°F (190°C). Lightly grease the tart pan with olive oil or non-stick spray.
  3. Make the crust mixture: In a large bowl, combine the cooked quinoa, 2 large eggs, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until evenly distributed and mixture holds together when pressed.
  4. Press the crust: Transfer the quinoa mixture into the tart pan. Press evenly across the bottom and slightly up the sides to form a crust about 1/4 inch thick.
  5. Bake the crust for 15 minutes to firm it up.
  6. Prepare the filling: In a bowl, combine cottage cheese, shredded cheddar, beaten eggs, chopped spinach, sliced green onions, minced garlic, thyme, salt, and pepper. For a smoother texture, pulse cottage cheese in a food processor before mixing.
  7. Assemble the tart: Remove crust from oven and pour filling evenly over it. Spread gently with a spatula.
  8. Bake the tart for 25-30 minutes until filling is set and top is lightly golden. Test doneness by inserting a knife in the center; it should come out clean.
  9. Cool the tart for 10 minutes before removing from the pan.
  10. Garnish with chopped parsley or chives and a squeeze of lemon juice if desired.

Notes

Rinse quinoa thoroughly to remove saponin and avoid bitterness. Let cooked quinoa cool before mixing with eggs to prevent scrambling. Press crust about 1/4 inch thick for best texture. Cover tart edges with foil if browning too quickly. Use fresh herbs for best flavor. Can prepare crust a day ahead and refrigerate. For dairy-free, substitute cottage cheese and cheddar with plant-based alternatives. For vegan, replace eggs with flax eggs or commercial replacer.

Nutrition

Keywords: quinoa tart, St Patrick’s Day recipe, savory tart, gluten-free, easy tart recipe, festive meals, healthy tart

Find it online: https://avabake.com/easy-savory-st-patricks-day-quinoa-tart-recipe-perfect-for-festive-meals/