Spinach and Feta Quinoa Quiche

Good Morning, friends!  I hope you all had a wonderful weekend.  I can’t wait to share this Meatless Monday recipe with you!  Before I do that, I have to admit that while I’ve shared a few Meatless Monday recipes already, I’ve always wondered, who started it?  I decided to do some googling, and found that “Meatless Monday” started during WWI as a way to get citizens to conserve for the war effort.  It started up again in WWII for the same reason, and then was brought back in 2003 as the healthy initiative we know it as today.  Pretty cool, right?

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Anyway, today’s recipe fits right into the new “Meatless Monday” campaign.  It’s vegetarian, healthy, and really tasty!  Also, I think that having a warm breakfast is such a treat, especially this time of the year.  It’s only just begun, but I’m already way over waking up and getting ready for work in the dark and cold.  How about you?

Although this quiche can be served room temp, I enjoyed it heated up nice and toasty for breakfast on a day like today.  For this recipe, you can use leftover quinoa from another meal or even bake the entire quinoa a day or two before.  It’s very easy to make and customize… next time I think I’ll add some hot sauce 🙂

Spinach and Feta Quinoa Quiche

For the Crust…
2 cups cooked Quinoa, chilled
1/8 teaspoon ground Black Pepper
1/2 teaspoon Kosher Salt
1 Large Egg, beaten
Cooking Spray
For the Filling…
1 teaspoon Canola Oil
1/2 Sweet Onion, thinly sliced
1 5oz bag Baby Spinach
1/2 cup 1% Milk
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
1/4 teaspoon Crushed Red Pepper
4 Large Eggs
2 Large Egg Whites
1.5 oz Feta Cheese, crumbled

1.  For the crust, preheat the oven to 375.
2.  Combine cooked quinoa, pepper, salt, and egg in a bowl.  Stir well.  Press mixture into the bottom and up the sides of a 9 inch pie plate or loaf pan coated with cooking spray.  Bake at 375 for 20 minutes.  Cool.
3.  For the filling, heat a nonstick skillet over medium heat.  Add oil and onion and saute for 5 minutes or so.  Add spinach, and saute a few minutes more until the spinach begins to wilt.  Remove from heat and let cool.
4.  In a large mixing bowl, combine milk, kosher salt, black pepper, red pepper, eggs and egg whites.  Stir with a whisk.
5.  Arrange spinach mixture in the crust so it is spread as evenly as possible.  Pour egg mixture over the spinach.  Sprinkle the feta overtop.  Bake at 375 for 35 minutes.  Let stand for 5 minutes, then cut into 4 wedges.

Recipe Inspired by:  Cooking Light

The quiche ready to go in the oven

The quiche ready to go in the oven

... and out of the oven!

… and out of the oven!

I used a loaf pan instead of a pie pan this time around.  This recipe is super easy, and like I mentioned briefly before is very healthy too.  This quiche clocks in just under 300 calories per serving, is high in protein and low in fat. For all my weight watchers out there, one serving is 7 points plus.  Not bad for a “treat”!

I love how the quiche gets a little crusty around the edges and a bit brown in spots ontop.  Nommmmmm….

Can't miss a cross-section opportunity!  So pretty :)

Can’t miss a cross-section opportunity! So pretty 🙂

I ended up cutting my quiche into six slices, making the total calories under 200, and the weight watchers points only 5 per piece!  It’s up to you how you want to serve yours, of course!


I hope your Monday is a great day!  Let me know your favorite Meatless Monday meal below, I’d love to hear what you’ve tried.  If you make this recipe, please use my hashtag “#goodtobethecookblog” so I can see 🙂

Ta-Ta for now!

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