Breakfast

Spinach and Feta Quiche with Quinoa Crust is for Breakfast.

Spinach and Feta Quiche with Quinoa Crust takes several minutes to prepare.

Spinach and Feta Quiche with Quinoa Crust takes several minutes to cook.

Spinach and Feta Quiche with Quinoa Crust makes 4 servings.

The ingredients for Spinach and Feta Quiche with Quinoa Crust are:

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 2% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 large eggs
4 large egg whites
2 ounces feta cheese, crumbled

Here is how you make Spinach and Feta Quiche with Quinoa Crust:

Preparation 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; saut? 3 minutes. Add spinach; saut? 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 wedgesServing Size: 4Number of Servings: 4Recipe submitted by SparkPeople user DEANNIE1966.

The nutritional information for Spinach and Feta Quiche with Quinoa Crust is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 227.1

• Total Fat: 9.6 g
• Cholesterol: 154.4 mg
• Sodium: 580.0 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 2.0 g
• Protein: 15.3 g