Rating: 4 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 5

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.

Jackie Plant
Recipe by Cooking Light December 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 4 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For the crust, preheat oven to 375°.

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  • 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.

Nutrition Facts

282 calories; fat 11.6g; saturated fat 3.8g; mono fat 3.6g; poly fat 1.6g; protein 17g; carbohydrates 28g; fiber 5g; cholesterol 243mg; iron 4mg; sodium 552mg; calcium 172mg.
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