Mini pies with quinoa, dill and cheese – Food Pharmacy

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Mini pies with quinoa, dill and cheese

No real crayfish party without a pie, or what do you say? May we then suggest that you try our quinoa pies in mini format with quinoa, dill and cheese? This was so surprisingly good and simple!

Of all the pie recipes that we have tried over the years, this is by far the best – a future classic on our crayfish party! When we first read the recipe, we thought we would miss the pie dough, but we really didn’t. On the contrary, the herbs and saltiness from the cheese came out so much better without the pie crust.

Such a heavenly simple and good recipe that you just have to try! We used silicon cupcake tray, but regular muffin paper cases will work just as fine.


Mini pies with quinoa, dill and cheese

  • By : Food Pharmacy
  • Servings : 8 mini pies 1x


2 dl quinoa, boiled

20 g spinach

10 g dill and parsley

1 dl grated parmesan (or Västerbotten if you’re in Sweden)

4 eggs

1/2 teaspoon salt

1 dl optional milk

freshly ground black pepper


  1. Set the oven to 180 degrees, preferably hot air.
  2. Use either regular cupcake paper cases or a silicon cupcake tray.
  3. Add a tablespoon of quinoa into each case, top with spinach, dill, parsley and grated parmesan/Västerbotten cheese.
  4. Whisk together eggs, salt, milk and black pepper and distribute evenly on each case.
  5. Bake in the oven for 20-30 minutes.
  6. That’s it!



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