Spinach Feta Quiche with Quinoa Crust
A delightful twist on quiche, this version with a crunchy quinoa crust is a lighter alternative to typical pastry crust found in most quiche.
Servings: 4
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 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
Serving size: 1/4th recipe
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
7 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
Nutrition
Serving: 1/4th recipe | Calories: 282kcal | Carbohydrates: 28g | Protein: 17g | Fat: 11.6g | Fiber: 5g