Indulge in a creamy, velvety spinach quiche that swap heavy pastry for a nutrient-dense quinoa base. This heart-healthy recipe uses a sophisticated blend of Gruyere and feta cheese to create an impressive texture that's perfect for a weekend brunch or a simple meal prep breakfast.
This recipe is easy to assemble and incredibly versatile. Whether you are looking for a heart healthy breakfast or a protein-packed vegetarian lunch, this quiche delivers elegant results with minimal effort.
This quiche reinvents a traditionally high-fat dish by replacing the buttery, refined-flour crust with a fiber-rich quinoa foundation. By incorporating lean protein from egg whites and nutrient-dense fresh spinach, this recipe provides a satisfying meal that stabilizes blood sugar and supports heart health through controlled sodium and saturated fat levels.
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Yes! Quinoa is high in fiber and minerals like magnesium and potassium, which are essential for heart health. Its high fiber content can help lower cholesterol levels and manage blood pressure.
Absolutely. Quinoa makes an excellent flourless "crust" or filler for quiche. It provides a structured base that holds the egg mixture together while adding a boost of protein and fiber.
Yes, it is highly recommended. Cooking the spinach first allows you to drain away excess moisture. If you add raw spinach directly, it may release water during baking, resulting in a soggy quiche.
Standard quiches can be high in saturated fat due to buttery crusts and heavy cream. However, this version is heart-healthy because it uses a quinoa base, olive oil, and a higher ratio of egg whites to whole eggs.
The quiche is done when the top is golden brown and the center feels firm to the touch. It should also begin to slightly pull away from the edges of the pie plate.
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Recipe yields 6 servings
Preheat oven to 350°. Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a skillet, heat oil over medium heat until hot. Add onion and cook until soft and browned, about 15 minutes. Remove from pan and set aside.
In the same skillet, cook spinach for 5 minutes. In a large bowl, combine quinoa, onion, spinach and cheeses.
In a small bowl, whisk eggs and egg whites. Pour over quinoa mixture, and stir until combined. Add nutmeg and black pepper to taste.
Pour mixture into prepared pie plate. Bake for 45 minutes, or until top is golden brown and quiche has started to pull away from edges. Serve hot or at room temperature.
This quiche pairs beautifully with light, fresh sides that balance its savory richness. Consider serving it with an easy fruit salad for a bright morning meal. For a more substantial lunch or dinner, a side of roasted vegetables or a simple green salad with low sodium salad dressing rounds out the plate perfectly.
You can substitute the spinach with finely chopped kale or Swiss chard; just ensure you cook them until tender before mixing.
If you don't have Gruyere, a sharp Swiss or a light white cheddar works well. Goat cheese can also be used in place of feta for a tangier profile.
Shallots or leeks provide a milder, sweeter flavor if you prefer a more subtle aromatics base.