CookingLight diet CookingLight diet
Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4 (serving size: 1 wedge)

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.

How to Make It

Step 1

For the crust, preheat oven to 375°.

Step 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.

Step 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.

Step 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.

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