Have some leftover quinoa? Use it to make this crispy yet delightfully chewy crust for this Spinach and Feta Quiche!
My mother was a pie crust genius. She could make a pie crust with a thousand micro-layers that would shatter like glass when you dug into one of her amazing fruit pies.
Unfortunately, it appears this trait skips a generation because I have yet to master a pie crust. It is, however, on my bucket list so one of these days, I’m going to make a real pie crust from scratch and the world won’t know what hit it!
Until then, I find it fun to experiment with “alternative” crusts, and I think you’re going to love this Greek-inspired spinach and feta quiche with quinoa crust. The crust is delightfully chewy and crispy at the same time.
Although I cook quinoa frequently for clients, it’s not the easiest thing in the world to cook. The common method is….cook it like rice.
I also cook a lot of rice for clients so I’m not easily fooled.
The method I’ve found that works better is to start with the 2:1 ratio (two parts water to one part quinoa). Bring to a boil, but then leave the cover off while it’s simmering. I watch it carefully so the water does not boil out and add small amounts of water as necessary just to keep the water somewhat covering the surface of the quinoa. After about 15 to 17 minutes the “germ” begins to appear. (That’s the little curly thing.) I then cover and let it stand off the heat for approximately 15 minutes. This method gives me beautiful, fluffy quinoa every time.
Almost anything can go into a quiche. Just remember a simple formula: One egg to every half-cup of liquid, preferably something on the rich side such as half-and-half or cream, however, whole milk or 2% milk can work.
Non-stick cooking spray
2 cups cooked quinoa
2 large eggs,
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
1 bag (10-ounce) baby spinach
4 cloves garlic, minced,
1 bunch scallions, white and light green part only, chopped
salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
3/4 cup crumbled feta cheese
3/4 cup ricotta cheese
1 cup half-and-half
2 large eggs
Preheat oven to 375 degrees. Combine crust ingredients in a bowl. Spray a 10-inch tart / quiche pan with cooking spray.
Press quinoa - egg mixture into and up the sides of the tart / quiche pan. Bake for 15 minutes. Let cool.
Reduce oven temperature to 350 degrees.
Heat 1 tablespoon olive oil over medium-high heat. Add the spinach and cook until wilted. Add garlic and scallions, stir and set aside to cool. (The residual heat will cook the garlic and scallions perfectly.) Season spinach mixture with salt and black pepper to taste. Gently press moisture from the spinach mixture with the back of a spoon (no need to wring as with frozen chopped spinach).
Sprinkle quinoa crust with grated Parmesan cheese.
Combine spinach mixture with feta cheese. Evenly distribute over the Parmesan cheese.
Whisk together ricotta cheese, half-and-half and eggs. Add 1/2 teaspoon salt and freshly ground black pepper. Carefully pour over spinach - feta mixture.
Bake 45 to 50 minutes or until cooked through and top is beginning to lightly brown. Cut into wedges and serve.