Mushroom and Quinoa Pie
Savor the comforting flavors of this Mushroom and Quinoa Pie, a hearty and nutritious dish perfect for vegetarians or anyone seeking a wholesome meal. Packed with protein-rich quinoa, earthy mushrooms, and freshly chopped herbs like thyme and parsley, this pie combines textures beautifully with its savory filling and flaky, golden crust. The addition of parmesan cheese and soy sauce adds depth, while lightly beaten eggs create a creamy, cohesive filling. Ideal for family dinners or casual gatherings, this savory pie is easy to prepare with simple ingredients, including a pre-made pie crust for convenience. Serve it warm, garnished with a sprinkle of fresh parsley, for a satisfying, flavor-packed dish that will impress your guests.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 white onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, finely chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon soy sauce
- 1 cup breadcrumbs
- 2 eggs, lightly beaten
- 1 cup parmesan cheese, grated
- 1 pre-made pie crust
- 2 tablespoons milk (for brushing crust)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quinoa thoroughly under cold water and drain.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for an additional minute.
Add the mushrooms to the skillet and sauté until they release their moisture and begin to turn golden, about 6-8 minutes.
Stir in the fresh thyme, parsley, and soy sauce. Cook for another 2 minutes, then remove from heat and allow to cool slightly.
In a large mixing bowl, combine the cooked quinoa, mushroom mixture, breadcrumbs, beaten eggs, and grated parmesan cheese. Mix until evenly combined.
Roll out your pre-made pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Spoon the mushroom and quinoa mixture into the pie crust, spreading it evenly with a spatula.
Brush the edges of the pie crust with milk to promote browning.
Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Garnish with additional fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 6206 mg | 270% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 30.4 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1179 mg | 91% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
