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Mini Broccoli Pie with Quinoa & Goat Cheese

Mini Broccoli Pie with Quinoa & Goat Cheese

Author Julie Karla


  • 0.4 cups 1 dl. quinoa
  • 0.8 cups 2 dl. water
  • 5.3 oz. 150 gr. broccoli florets
  • 3.5 oz. 100 gr. goat cheese roll
  • 2 eggs
  • 2 tbsp. rolled oats
  • ½ tsp. salt
  • freshly ground pepper
  • pumpkin seeds


  1. Preheat oven to 390 °F
  2. Prepare the quinoa by rinsing well and cooking for approx. 15 minutes until all the liquid is absorbed.
  3. Slice the goat cheese into small pieces and mix the cheese into the warm quinoa and stir well so that the cheese melts a bit and become delightfully creamy.
  4. Add broccoli florets in a pot of salted boiling water and let them boil for approx. 4-5 minutes and drain. Let cool slightly. Chop the broccoli fine and mix in with the quinoa. Add eggs, rolled oats and salt and pepper to taste. Use a spoon to distribute the pie mixture into small molds.
  5. Hint: silicone muffin tins work well, they do not need to be greased first.
  6. If using a regular muffin tin, lightly grease before putting the filling in. Sprinkle with pumpkin seeds and bake for approx. 20 minutes. Serve hot with a pesto sauce and a little prosciutto or Parma ham (optional).
  7. Yield 10 pies.