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Spinach Feta Quiche with Quinoa Crust in white round baking dish cut into pieces.
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4.63 from 8 votes

Spinach Feta Quiche with Quinoa Crust

If you’re craving something savory, satisfying, and secretly nutritious for breakfast, brunch, or light dinner, this Spinach Feta Quiche with a Quinoa Crust might become your new favorite. Protein-packed quinoa creates a golden, crispy gluten-free crust that adds a nutty flavor and extra nutrients. The spinach, tangy feta, and rich custard filling feel indulgent without weighing you down.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Quiches and Tarts
Cuisine: Greek
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Crust

  • 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. Spray a 10-inch tart or quiche pan with cooking spray.
  • Combine crust ingredients in a bowl and mix well.
  • Press the quinoa and egg mixture into the tart/quiche pan and up the sides.
  • Bake for 15 minutes. Let cool to room temperature. Reduce the oven temperature to 350 degrees.

Filling

  • 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 the spinach mixture with salt and black pepper to taste.
  • Gently press moisture from the spinach mixture with the back of a spoon.
  • Sprinkle the quinoa crust with grated Parmesan cheese.
  • Combine the 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 the spinach-feta mixture.
  • Bake for 45 to 50 minutes or until cooked through, and the top is beginning to lightly brown. Cut into wedges and serve.
  • Let it rest for 15 minutes. Cut into wedges and serve.

Notes

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.
FREEZER-FRIENDLY:
  • Freeze whole, halved, or individual pieces.
  • Thaw in the refrigerator.  Reheat in a 350-degree oven or toaster oven until heated.

Nutrition

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