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QRUNCH Quiche

Submitted by The Cooking Cardiologist, Richard Collins, MD

We created this healthy AND tasty quiche over the weekend to get our QRUNCH fix!

Recipe: QRUNCH Quiche
Recipe: QRUNCH Quiche

Ingredients

QRUNCH Crust
  • 5-6 QRUNCH Burgers, (3) Spicy Italian and (2) Original (The amount needs to be adjusted to the size of the spring form pan.)
  • 2 eggs, beaten
  • 2 Tbsp butter, melted
Quiche Filling
  • 1/2 onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups baby spinach, coarse chopped
  • 8 eggs
  • 1/2 cup parmesan cheese, grated
  • Salt and pepper to taste
Garnish
  • Small bunch of fresh chives
  • 1/4 cup parmesan cheese, grated

Directions

Preheat oven to 350° F. Thaw the QRUNCH burgers. In a medium sized bowl, break up the burgers using a fork or your hands. Add the melted butter and eggs. Combine to form a quinoa paste. Oil a 9″ spring form pan. Using fingers, compress the quinoa mixture on the bottom and sides of the pan. Place in the oven and bake for 30 minutes until sides begin to pull away from the pan and edges just start to brown. Remove from oven.

While the crust is baking, sauté the onions and bell peppers. When softened, add the spinach. Sauté until reduced and then cool. In a blender, add the eggs and cheese. Blend for 30 seconds. Add to the spinach, onion, bell pepper mixture.

Pour the quiche mixture into the spring form pan QRUNCH crust. Return to the oven and bake for 45 minutes until the center is set. Cool for 5 minutes. Remove the spring form edges. Top with fresh chives and additioonal grated parmesan and serve warm.

Additional Images

The QRUNCH Crust

The QRUNCH Crust

QRUNCH Quiche Ready to Eat!

QRUNCH Quiche Ready to Eat!

Filed Under: Recipes

Toastables™ Named “Best of Show”

March 12, 2014

2014-best-of-show-badge-vegan-product

Toastables™ Named “Best of Show”

VegWorld Magazine awards QRUNCH Foods’ new breakfast item as Best New Vegan Product.

“We knew we had a delicious, unique product and we appreciate the recognition,” Brad Holley, QRUNCH Foods Co-Founder, Chef, and creator of the new item said. “We are eager to get these into the hands of our loyal customers.”

See the full press release >

Filed Under: Press

The View

January 9, 2014

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The View

Jenny McCarthy says she loves QRUNCH on The View.

Watch the video clip > (featured at 2:40)

Filed Under: Press

Supermarket Guru

January 9, 2014

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Supermarket Guru

Phil Lempert, the Supermarket Guru, rates QRUNCH Burgers very high on this week’s Product Hits & Misses.

Watch the video clip >

Filed Under: Press

QRUNCH on Target for Growth

By QRUNCH Foods on December 17, 2013

FOR IMMEDIATE RELEASE

Contact: Brad Holley
 BradHolley@qrunchfoods.com
303-570-4113

QRUNCH on Target for Growth

Veggie Burger Expanding into Additional Target St

(Denver, CO December 15, 2013) – QRUNCH Foods will expand its four quinoa-based veggie burgers into an additional 150 Target locations in the first quarter of 2014, the company announced today. QRUNCH Burgers are now currently available in 280 Super Targets around the country.

Target started selling in Target Super Centers in September 2013. All four skus – Original, Spicy Italian, Green Chile with Pinto Beans and Curry with Lentils – are available at each of the Target Super Centers.

The response to the new items has been impressive with monthly increases in unit sales as savvy Target shoppers have quickly embraced the new brand.

“This is affirmation by Target that QRUNCH Burgers are setting the new standard among veggie burgers,” Jim Adams, QRUNCH CEO said. “QRUNCH Burgers are a departure from soy-based veggie burgers and the public and retailers are responding to them with great enthusiasm.”

QRUNCH Burgers are now available in over 3,000 grocery locations nationwide with many more slated for 2014. QRUNCH will also introduce several new products in 2014.

About QRUNCH Foods

Denver-based QRUNCH Foods has a simple mission: to create great-tasting gluten-free foods. Its flagship product, QRUNCH Burger, an alternative to soy-based veggie burgers, is powered by the superfood quinoa and is the first vegetarian patty to be free of virtually all common food allergens. To learn more about QRUNCH Foods and a local QRUNCH retailer, visit our website https://www.qrunchfoods.com or visit us on Facebook.

Filed Under: News

Eggplant Parmesan breaded with QRUNCH

Submitted by Heather Collins

When a veggie burger is more than a veggie burger. Here we take a twist on the classic Italian Eggplant Parmesan dish and bread it with crumbled up QRUNCH.

Recipe: Eggplant Parmesan Breaded with QRUNCH

Ingredients

  • 1 package Spicy Italian QRUNCH burgers, toasted to perfection
  • 1-2 eggs
  • 1 eggplant
  • 1 cup gluten-free flour
  • Parmesan Reggiano (optional for topping)

Directions

  1. Toast or prepare 1 package of Spicy Italian QRUNCH burgers in the toaster.
  2. When cooled, place the burgers in a food processor until it has a coarse consistency.
  3. Slice the eggplant and prepare an egg wash in a separate bowl.
  4. Dip the sliced eggplant in the gluten-free flour, then dredge in the egg wash. Note: For a true vegetarian/vegan option, you can use your favorite almond milk or coconut milk.
  5. Cover with QRUNCH crumbles and bake at 350°F for 10 minutes or until golden brown. Serve with marinara sauce.

Filed Under: Recipes

QRUNCH-style Thanksgiving Stuffing

Submitted by Heather Collins

We take a Thanksgiving favorite and QRUNCH it up our way. No bread filling here. Simply take a package of Original and coarsely dice up onion, shallot, fennel and celery and roast/bake in the oven at 350 degrees until golden brown or broil. Add vegetable broth to keep the stuffing together. Top with sliced apple for even more crunch on your QRUNCH.

Ingredients

  • 1 package Original QRUNCH burgers, toasted to perfection
  • 1/2 white onion, minced
  • 1 shallot, minced
  • 1 fennel bulb, chopped
  • 1 rib of celery, diced
  • 1 Tbsp olive oil
  • 1/2 cup vegetable broth
  • 1 bunch sage chopped for topping
  • 1 apple, cored and diced for topping

Directions

  1. Chop the fennel, onion, shallot & celery and roast for 25 minutes in the oven at 350°F.
  2. Toast up some Original QRUNCH (I used 3) and cut into pieces.
  3. Toss with the veggies and put into a casserole dish.
  4. Drizzle some vegetable broth & sprinkle some sage on top.
  5. Bake or broil that bad boy for an additional 15-20 minutes.
  6. Remove from the oven and top with a few crunchy apple pieces.

Happy Cooking!

Filed Under: Recipes

Southwestern QRUNCH Burger

Submitted by Kristy Turner

For this burger, since I knew there were pinto beans and green chiles in the patties, I chose to keep the Southwestern vibe going.

Southwestern QRUNCH Burger

Ingredients

  • Green Chile QRUNCH Burger patties
  • Whole grain bun
  • Mashed avocado, mixed with salsa
  • Red onions
  • Thin layer of BBQ sauce

Directions

  1. Prepare your Green Chile QRUNCH Burger patties as desired (toast, pan-fry, grill)
  2. Mash 1/2 avocado and mix with 2 Tbsp salsa
  3. Place the QRUNCH burger patty on your favorite whole grain bun
  4. Top with avocado-salsa mixture and onions
  5. Spread a thin layer of BBQ sauce on your bun, and enjoy!

Filed Under: Recipes

Gluten-Free Gidget

July 20, 2013

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Gluten-Free Gidget

Gluten-Free Gidget reviewed QRUNCH Burgers on her blog.

Read the full review >

Filed Under: Press

Go Dairy Free

July 2, 2013

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Go Dairy Free

Go Dairy Free reviewed QRUNCH Burgers on its blog.

Read the full review >

Filed Under: Press

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