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!
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!
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.
How to cook quinoa for Spinach and Feta Quiche with Quinoa Crust:
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.
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.
Enjoy!
For more great quiche and tart recipes, be sure to try my:
Crustless Quiche with Sausage Bacon and Ham
Crustless Quiche with Sausage, Bacon and Ham is ideal for low-carb or gluten-free diets and simply because it’s easier than fussing with a crust!
Crustless Spinach Artichoke Jalapeno Quiche
Crustless Spinach Artichoke and Jalapeno Quiche is quiche with a kick! Perfect for when you need fancy or just want simple and rustic.
Spaghetti Squash Broccoli Bacon and Cheddar Mini Quiches
Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches are going to breathe some new life into your breakfast world! They're low-carb and can be made ahead and reheated as needed.
Tomato and Corn Pie with Fresh Basil
Tomato and Corn Pie with Fresh Basil is a twist on classic tomato pie. It’s the ultimate Southern-inspired summertime quiche!
Spring Vegetable Pie with Feta Cheese and Filo Crust
Spring Vegetable Pie with Feta Cheese and Filo Crust brings together the best vegetables of spring–asparagus, artichokes and baby spinach in a Greek-inspired way!
Tomato Ricotta Tart with Basil Pesto
Tomato Ricotta Tart with Basil Pesto is a savory and delicious way to enjoy those tantalizing summer tomatoes and fresh basil!
Caramelized Onion and Goat Cheese Tart with Thyme
Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme. It's a lovely French-inspired dish for a spring brunch or as part of a light supper when paired with a soup or salad.
Butternut Squash Leek and Gruyere Tart
Butternut Squash Leek and Gruyere Tart is a lovely French-inspired midwinter meal perfect for lunch, brunch or light supper.
Asparagus Prosciutto and Fontina Tortino
Asparagus Prosciutto and Fontina Tortino is how to turn a spring breakfast or brunch into amazing! Add a glass of Prosecco for an amazing Italian-inspired experience!
Roasted Cherry Tomato Tart with Herbed Ricotta
Roasted Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes!
Helpful Tools and Equipment to make Spinach and Feta Quiche with Quinoa Crust (Affiliate Links):
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Spinach and Feta Quiche with Quinoa Crust
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!
Ingredients
- CRUST
- 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
- FILLING
- 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
Instructions
- CRUST: 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.
- FILLING: 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.
Nutrition Information
Yield
8Serving Size
6-8Amount Per Serving Calories 244 Total Fat 14g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 7g Cholesterol 128mg Sodium 423mg Carbohydrates 16g Net Carbohydrates 0g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 13g
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