Root Vegetable Pie with Quinoa Crust
Our farm family is growing and it’s growing fast. 40 baby chicks joined our tribe on Friday afternoon and we could not be more stoked.
We whipped up this root vegetable pie and headed to the greenhouse armed with plates, beers and plenty of napkins so we could stare at our newly germinated kale plants and chat about the chickens and our farming season in general. Some of my favorite “date nights” with Taylor have been in the greenhouse and the combination of awesome food, great beer and plenty of thriving plants makes for a very romantic atmosphere.
Our little chicks are adjusting to life at Tumbleweed Farm and we’re excited to offer more fresh eggs to our customers in the near future.
We have quite a few farm projects happening at the moment and I’m working really hard to keep meal time sacred and enjoyable. Regardless of how stressful and crazy the days can be I love the quiet evenings spent in the kitchen (or greenhouse) eating a delicious meal with Taylor.
This root vegetable pie is delightful. I’ve been loving using quinoa as a base for quiches and it works equally well for this recipe. I was inspired by a dish from What’s Cooking Good Looking and I’m happy to have this savory pie in our rotation. Obviously the cashew cream was a highlight and I was beaming with pride when Taylor compared it to ranch dressing (his guilty pleasure!) I’ve said this before and I’ll say it again, having a jar of homemade cashew cream in the fridge is always a great thing. It jazzes up any meal and is essential on this root vegetable pie. It adds a creaminess and tang that ties the whole meal together. If you aren’t keen on the idea of cashew cream you can substitute with crumbled goat, blue or feta cheese if you’d prefer.
I know life can get extremely busy for us all but I hope wherever you are that you can find time in the evenings to slow down, crack open a delicious beer and enjoy a nourishing meal with someone you love. Bon appétit.
Root Vegetable Pie with Quinoa Crust & Cashew Cream
Prep Time: 15 minutes Cook Time: 1 1/2 hours Serves: makes a 9 inch pie
For the quinoa crust- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon fresh thyme OR 1/4 teaspoon dried
- 1 clove of garlic, minced
- pinch of salt and pepper
- 1 egg white
- 1 egg, lightly beaten
- 2 medium sized beets, cut into 1/4 inch chunks (no need to peel)
- 2 medium sized parsnips, cut into 1/4 inch chunks (no need to peel)
- 1 medium-small sweet potato, cut into 1/4 inch chunks (no need to peel)
- 1 medium sized red onion, thinly sliced
- 2 teaspoons fresh minced thyme + additional sprigs for garnish
- a couple of Tablespoons of olive oil
- salt and pepper
Preparation
- Place the quinoa and stock in a saucepan, bring to a boil. Cover, reduce heat to low and simmer for 15 minutes (or until quinoa is tender and can easily be fluffed with a fork.) Remove from the heat and give it a good stir. Set aside.
- Preheat the oven to 400F. Place the beets, parsnips, sweet potato and onion on a baking sheet. Mix with the olive oil, thyme, salt and pepper. Toss well and bake in the oven until the vegetables are tender. About 25 minutes. Remove from the oven and set aside.
- Reduce the oven temperature to 350F. Grease a 9 inch pie plate.
- Place the quinoa, thyme, garlic, salt, pepper and eggs in a small bowl. Whisk until well combined.
- Spread the quinoa mixture evenly throughout the pie plate. Bake for 25-30 minutes or until the crust is set. Remove from the oven.
- Spoon the pie filling onto the crust and place back into the oven for 10 minutes or until everything is warmed through. If you are adding cheese do so before you place the pie back in the oven.
- Remove, and let the crust slightly cool. Drizzle with plenty of cashew cream and slice into uniform wedges. Serve warm or at room temperature.
Notes
* I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary. *Cooking times will vary depending on ingredients and specific ovens. * Have fun in the kitchen and switch things up to suite your individual taste and preference.
This sounds so awesome! Love the quinoa crust.
I had no idea quinoa could even be used for crust. Root veggies in a pie, loving the creativity!!! And those chicks, be still my heart. I think I’m in love – too too cute!!!
Great recipe, as always! Do you think this could be veganized with a flax egg (or two)?
Hi Liz! I haven’t tried this with a flax egg but I think it could be worth a try. With that being said, I cannot guarantee good results since I haven’t tested it in my kitchen. If you try it please let me know how it turns out! Thanks for the comment & happy cooking!
Great picture of Taylor. Enjoy your chicks — they will grow up soon. I am going to enjoy your quinoa crust as I will do almost anything to avoid rolling out dough.
Isn’t he handsome! I’m a sucker for the colorful eggs too.
I hope you enjoy this quinoa crust. It’s definitely different from pizza but is a fun way to dish up some grains and veggies. Don’t skip the cashew cream. It’s amazing! Let me know how yours turns out. Happy cooking Jean!
Have you ever tried this quinoa crust with a sweet filling? The savory works, I’m wondering about a raisin or rhubarb pie? Thoughts?
Hi Roger,
I haven’t tried this with a sweet filling however I think it could be awesome. If I were you I’d add maple syrup, vanilla extract and cinnamon + nutmeg to the crust ingredients. A little sweetener to the cashew cream would be great too. I love the idea of raisins and rhubarb. Please let me know if you give this a whirl! I have recipe for coconut whipped cream that I think would be awesome on this combination (however, regular whip would be great too!) Happy baking!
I am obsessed with this quinoa & root veggie pie.. your images are really enticing me to make it tonight!
Chicks! I love them! Do you have some araucana in that mix? Those are my favorite.
Beautiful root vegetable pie!
I always love the photos of your chicks—they’re so cute! This quinoa crust is such a great gluten-free alternative to regular pie crusts!