In a medium mixing bowl stir together the quinoa, black pepper and egg. Spray a 9-inch pie plate 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.