Spinach and Feta Quiche with Quinoa Crust

Another winner from Cooking Light! This one is from the December 2014 issue and we were drawn to it because of the unique crust. The cooked quinoa gives this quiche a welcome crunch. Because of the ingredients, this could be a very impressive brunch entree! According to Cooking Light, this costs $2.09 per serving. We'll let you do the math on this one. 

Prep time: 20 mins
Bake time: 35 mins

What you'll need:

• 2 cups cooked quinoa, cooled
• dash of black pepper and salt
• 1 large egg, beaten
• 1/2 onion, diced
• 1 bag of fresh baby spinach, about 6 oz
• 1/2 cup milk
• dash of salt, black pepper and red pepper
• 4 large eggs
• 2 large egg whites
• 2 oz feta, crumbled

What you'll need to do:

For the crust combine the quinoa, black pepper and egg in a bowl. Mix well until combined then press the mixture into a 9 inch pie pan coated with cooking spray. Bake at 375 for 20 mins. Cool and set aside.

For the filling, saute onion until translucent, then add spinach. Saute for about 3 mins. Remove from heat.

In a separate bowl, whisk milk, salt, black pepper, red pepper, 4 eggs, 2 egg white.  

Arrange the spinach mixture on the bottom of the crust then pour the egg mixture over the spinach. Sprinkle the feta over the whole quiche. Bake for 35 minutes at 375, until mixture solidifies. Let sit for about 5 mins then serve!