Quinoa and Spinach Quiche

quinoa and spinach quiche.jpg

Despite my love for cooking I do not enjoy being in the kitchen in the summer. I love the warm weather but I don’t like going from the heat outside to a hot stovetop.  So right now I am doing my best to prepare meals in as little time as possible.  I got a lot of mileage from my mini frittatas last week and was able to enjoy them over a few days so I thought it would be helpful to create another dish that would provide me with the same benefit.  A dish with a few ingredients, minimal preparation with protein and vegetables that I could have for breakfast, brunch, lunch or dinner!

The combination of the quinoa with egg whites was seamless and of course a great source of protein.  The texture was great and the simple flavors of it paired with spinach and reduced fat feta was perfect. Opt for reduced-fat feta cheese to lower your intake of saturated fat by about one-third. Use just a small amount of feta cheese. Because it has such a strong flavor, it only takes a tiny bit to get the flavor of the cheese. What really tops this quiche off, literally, are the Campari tomatoes.  The Campari has a great taste, firm skin, and sweet flavor.  slice of quinoa and spinach quiche.jpg I served it with roasted broccoli and a salad for dinner, then just on its own for breakfast the next day.  Enjoy!

Feed the wellness in you!

Quinoa and Spinach Quiche

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 quiche pie


  • 1.5 cups of cooked quinoa with 1/4 cup of green onions
  • Vegetable broth or boullion
  • 4 oz baby spinach
  • 3/4 cup of crumbled reduced fat feta
  • pinch of salt and pepper
  • 3 Campari tomatoes
  • 16 oz egg whites
  • 9 inch pie crust (I used an organic whole wheat crust found at Whole Foods)


  1. Preheat oven to 350 degrees.
  2. Cook 1/2c quinoa with 1/4 cup of green onions in 1 cup of vegetable broth or water with a vegetable boullion.
  3. Follow the package cooking directions which could vary between 20-30 minutes.
  4. When cooked measure 1.5 cups of quinoa and transfer to a large mixing bowl to cool
  5. Saute the baby spinach in olive oil for 5-10 minutes.
  6. Transfer the spinach to the large mixing bowl and let cool.
  7. Add the egg whites and feta cheese, mix well.
  8. Add a pinch of salt and pepper.
  9. Pour into the 9 inch pie shell.
  10. Slice the tomatoes and place on top.
  11. Bake for 35-40 minutes, until cooked thoroughly.
  12. Remove and lets cool to a medium heat before cutting and serving.


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