Spinach and Feta Quiche with Quinoa Crust

4.58 from 7 votes
1 hour 30 minutes
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Spinach and Feta Quiche with Quinoa Crust is delicious, gluten-free and super simple to make!  The quinoa crust is delightfully chewy and crispy at the same time!

Photo of Spinach and Feta Quiche with Quinoa Crust in white baking dish on blue striped towel with a piece removed.

The inspiration behind this recipe:

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.

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 like this quinoa crust.

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!

Photo of quinoa crust after blind baking before being filled.

How to cook quinoa for Spinach and Feta Quiche with Quinoa Crust:

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:

  • Rinse the quinoa to remove the bitter outer coating called saponin.
  • Start with the 2:1 ratio just like rice (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 you see on cooked quinoa.)  I then cover and let it stand off the heat for approximately 15 minutes.  This method gives me beautiful, fluffy quinoa every time.
Photo of Spinach and Feta Quiche with Quinoa Crust in white baking dish with focus on one slice.

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 also work.


More quiche and tart recipes you’ll love:

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Spinach and Feta Quiche with Quinoa Crust

4.58 from 7 votes

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By: Carol | From A Chef’s Kitchen
Spinach and Feta Quiche with Quinoa Crust is delicious, gluten-free and super simple to make!  The quinoa crust is delightfully chewy and crispy at the same time!
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Quiches and Tarts
Cuisine Greek
Servings 8
Calories 246 kcal



  • 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 or 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 to room temperature.


  • 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.
  • 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.


SUBSTITUTIONS:  Brown rice can be substituted for the quinoa.  Use kale or other greens instead of spinach.
REHEATING INSTRUCTIONS:  Cut into wedges as desired.  Heat in a 350-degree oven or toaster oven for 15-20 minutes or until heated through.
FREEZER-FRIENDLY:  Freeze whole, halved or individual pieces.  Thaw in the refrigerator, reheat in a 350-degree oven or toaster oven until heated through.


Serving: 1 | Calories: 246kcal | Carbohydrates: 13g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 381mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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    1. Hi, Caroline, Thanks so much for your question. So that the crust doesn’t get soggy, I would get the crust baked, the spinach cooked and combined with the feta and the custard combined. Wrap the crust thoroughly and store the spinach/feta mixture and custard mixture in separate containers. Then, all you have to do is assemble and bake. Your other option is to bake, cool and reheat. If you do that, you’ll want to cut it into pieces and heat the pieces rather than reheat the whole quiche again. Hope this helps and hope you enjoy!

    1. Hi, Andrea, Thanks so much for your question and sure! I would cook the leeks (1 large or 2 smaller) to where they’re pretty soft first, then add the spinach and garlic. Thanks again so much and hope you enjoy!

  1. The quinoa crust is very tasty and acts just like regular crust. I used kale and a shallot which is what I had at home and everyone loved it! Will absolutely make this again.

    1. Hi, Jill, Thanks so much for your question. Yes, you absolutely can bake the crust ahead of time then refrigerate. I would wrap it up well so it doesn’t dry out. Thanks again and hope you enjoy!

  2. 4 stars
    I wish this recipe had been split into sections i.e “Crust ingredients” “Quiche ingredients” b/c the directions give me absolutely no idea how to make the quiche crust! I’m assuming (from the less-than-helpful directions) that the quinoa & eggs go together but I’ve also seen another recipe which has cheese in the crust. I have NO idea whether the parmesan should be in the quinoa crust or in the egg mixture.

    1. Hi, Georgia, Thanks so much for your question. You could probably do some soy milk or almond milk although I have not tested it with non-dairy milk. Thanks again and let me know how it works!

    1. Hi, Pat, Thanks so much for your question. The old saying holds true…..If it ain’t broke, don’t fix it. I changed my recipe management program and now that information is somewhere in cyberspace. I’ve updated this recipe with the nutritional information. If you need any others, please send me an e-mail at carol@fromachefskitchen.com and I will update it promptly!