Spinach and Feta Quiche with Quinoa Crust

By joanmarie

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

Preparation

Step 1

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.