Indulge in a creamy quinoa and spinach quiche that uses Gruyere cheese and crumbled feta to create velvety texture. This gluten-free breakfast recipe is easy, elegant and impressive.
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.