Spinach Quiche with Quinoa Crust

Ingredients

Crust:

  • 2 cups cooked quinoa, chilled
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • Cooking spray

Filling:

  • 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

 

Directions

  1. For the crust, preheat oven to 375 degrees.
  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 degrees for 20 minutes; cool.
  3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; saute 3 minutes. Add spinach; saute 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 degrees for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

(Recipe found at myrecipes.com)

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