Close
Picture of Emilie Gaillet

A recipe from Emilie Gaillet Emilie Murmure

Parmesan Quinoa Pie with Chicken, Kale, and Apple

  • 6-8 servings

Difficulty: Easy

  • Print
  • Send
  • Full screen

Ingredients

Loading

Please select at least one ingredient

Your shopping list has been updated!

See my list

Directions

Pro tip Once completed, click the steps to erase them.

  1. Cover quinoa with double its volume in water. Bring to a boil, lower heat, cover, and cook 10 minutes. Remove from heat and set aside, covered, for 10 minutes.
  2. Once quinoa is cooked and slightly cooled, mix with 1½ cups parmesan, one egg, and a pinch of salt. The texture should be mealy. Press mixture into the mould and refrigerate 20 minutes.
  3. Meanwhile, cut chicken into small cubes and brown for a few minutes in a bit of vegetable oil. Salt and pepper generously. Add kale and garlic and cook for 3 minutes.
  4. Preheat oven to 350°F (176°C) and blind bake crust 25 minutes.
  5. Transfer chicken mixture to mixing bowl and add two eggs, salt, remaining Parmesan, mustard, and cream. Mix well and pour onto crust.
  6. Continue baking in oven for 30 minutes.
  7. Serve pie topped with apples, arugula, and hazelnuts.
Chef's tip

This pie can also be made with store‑bought puff pastry or a frozen pie crust.