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WW Recipe of the Day: Spinach Feta Quiche with Quinoa Crust
I love quiche – but I don’t care much for the typical pastry crust that envelopes it. I recently came across this recipe for Spinach Feta Quiche with Quinoa Crust in the December 2014 issue of Cooking Light and instantly knew I wanted to try making it myself.
I can honestly say that I’ve never attempted to make any kind of crust before, but this simple 3-ingredient quinoa crust recipe seemed really straight-forward.
This recipe does take a little time since you have to bake the crust for about 20 minutes and cool it before you actually get around to baking the quiche. But IMHO, it’s very much worth a little extra effort 🙂
How Many Calories and WW Points in Spinach Feta Quiche with Quinoa Crust?
The quinoa crust – while packed with protein and fiber – adds a nice and unexpected “crunch” to this quiche.
Each generous serving of this spinach feta quiche (1/4th) has about 282 calories and:
7 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Variations: You can substitute 1 to 1-1/2 cups of any cooked vegetable for the spinach. And your preferred cheese for the feta.
Enjoy!
If you’ve made this Quinoa Crusted Spinach Feta Quiche, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Spinach Feta Quiche with Quinoa Crust
Ingredients
Crust:
- 2 cups cooked quinoa, chilled
- 1/8 teaspoon ground black pepper
- 1 large egg, beaten
Filling:
- 1 teaspoon canola oil
- 1/2 onion, thiny sliced
- 5 ounces baby spinach (1 bag)
- 1/2 cup 1% low fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 4 large eggs
- 2 large egg whites
- 1-1/2 ounces feta cheese, crumbled
Instructions
- Preheat oven to 375F degrees.
To preapre the crust:
- In a medium mixing bowl stir together the quinoa, black pepper and egg. Spray a 9-inch pie plate (affiliate link) with nonstick cooking spray, then press mixture into bottom and up sides of pan. Bake for 20 minutes; remove to wire rack and cool completely.
To prepare the filling:
- Heat a nonstick pan over medium heat. Add oil and onion and saute for 3 minutes. Add spinach and saute for 3 more minutes. Remove pan from heat and set aside to cool.
- In a medium mixing bowl, whisk together the milk, salt, pepper, red pepper, eggs and egg whites.
- Place cooled spinach mixture into pre-baked crust and spread evenly.
- Pour egg mixture over spinach and then sprinkle with feta crumbles.
- Bake at 375F degrees for about 35 minutes, or until quiche is set.
- Remove from oven and let stand 5 minutes before cutting.
- Cut into 4 slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cooking Light, December 2014
I have limited cooking skills so I was surprised when I tried to make this it turned out quite well. I really loved the flavors but noticed the base was a bit soggy, what did I get wrong:-)
Thanks
Hi Deborah, I really can’t say why it was soggy. There are so many variables in cooking.
What is the ‘sauce” listed in the directions? It says add the spinach and sauce. Not a fan of feta, gorgonzola, or bleu cheese, can you suggest an alternative cheese? Thanks!
Hi Carolyn. “sauce” should be “saute.” I’ve corrected the recipe. The cheese is really used to enhance the flavor so anything you like would work. My husband doesn’t like feta so I would probably use grated Parmesan or cheddar. If you like a little “spice” I think pepper jack would be good too. Hope this helps.
I just made this for lunch. I had 2 pieces of bacon left over from breakfast, which I crumbled and added on top of the spinach. I am on a quest to use up some of my quinoa. My husband who is not a big fan of quinoa loved this .A keeper recipe.
Thanks for taking the time to comment, Robin! We are glad you consider this recipe a keeper! I think quinoa is one of those foods that takes a while to adjust to. I didn’t like it at first but the more I eat it and try new recipes, the better it gets 🙂