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.
2 cups cooked quinoa, chilled
1/8 teaspoon freshly ground black pepper
1 large egg, beaten
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
How to Make It
For the crust, preheat oven to 375°.
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.
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.
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.
Made this recipe this morning. We loved it! We also made a few modifications based on what we had on hand: used skim instead of 1% milk, used regular spinach vs baby spinach and goat cheese rather than feta. Really good!
I had to look up how much dry quinoa to cook to yield 2 cups cooked (it is 1/2 cup dry). I'd recommend making the quinoa the night before a putting in the fridge. It would save probably a half-hour in the morning.
I was so disheartened when I saw the reviews because I really wanted to try this. I decided to try it anyway and made some modifications. My family loved it! I served it with a simple salad.
Crust - inc. pepper to 1/2 t.
Filling - 1) added 2 large cloves garlic (minced) to the onions when I sauteed them, 2) used a whole onion (med size), 3) Inc. to 1/2 t crushed red pepper (or even a little more...), 4) used 3 eggs and 3 egg whites (prob. doesn't matter,) 5) used skim milk (all I had,) 6) used a smoked chardonnay salt instead of kosher (worth getting by the way,) 7) added 1/4 t or so of nutmeg, 8) inc. feta to about 2.5 ounces.
Glad I didn't read the reviews prior to making this recipe or I probably would not have given it a try. I made a few alterations. I added red bell pepper to onion-spinach mixture, and I used a whole onion and 2% milk since that is what I had. After I cooked the onion-spinach mixture I patted it dry since spinach can be so wet and I didn't want the crust to get soggy. Used a lot of red pepper flakes (didn't measure). I also used a very good feta in brine which I am sure added to the flavor.Quinoa crust is nutty and is a great alternative to a traditional pie crust.Had the leftovers two days later at room temp and I think it was better than right out of the oven. Will make again, highly recommend.
Anyone that's says its just ok it's cray!!! The quinoa crust is sooooo good and good for you!! I made this a month ago and have made one every week since then. The crust recipe and milk and egg directions is the only one I follow to a T every time. I've used an array of veggies and cheeses in the mix. You can make this however your heart pleases!! Thanks for this recipe it has changed my morning breakfast routine perfect addition to my meal prepping for the week. 😍