Name: Spinach And Feta Quiche With Quinoa Crust
Yield: 4 servings
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

Servings: 4 persons

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

1
For the crust, preheat oven to 375u00b0.
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 375u00b0 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 375u00b0 for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spinach And Feta Quiche With Quinoa Crust

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