Spinach and Feta Quiche with Quinoa Crust

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Spinach and Feta Quiche with Quinoa Crust Recipe

Photo: Randy Mayor; Styling: Lindsey Lower

Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat.

Serves 4 (serving size: 1 wedge)


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2 cups cooked quinoa, chilled
1/8 teaspoon freshly ground black pepper
1 large egg, beaten
Cooking spray
1 teaspoon canola oil
1/2 onion, thinly sliced
1 (5-ounce) bag baby spinach
1/2 cup 1% low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled


Hands-on: 15 Minutes
Total: 1 Hour, 10 Minutes

1. For the crust, preheat oven to 375°.

2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.

3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. Remove from heat; cool.

4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

Created date

November 2014

Nutritional Information

Calories 282
Fat 11.6 g
Satfat 3.8 g
Monofat 3.6 g
Polyfat 1.6 g
Protein 17 g
Carbohydrate 28 g
Fiber 5 g
Cholesterol 243 mg
Iron 4 mg
Sodium 552 mg
Calcium 172 mg