Spinach & Feta Quiche with Quinoa Crust

Preparation: 20 minutes

Cooking: 1 hour 20 minutes

Serves: 4

Ingredients:

Crust:

• 1/2 cup quinoa

• 1 large egg, beaten

• 1 teaspoon turmeric

• Sea salt & freshly ground pepper

• 1 tablespoon extra-virgin olive oil

Filling:

• 1 tablespoon extra-virgin olive oil

• 1 small onion, sliced

• 2 cloves garlic, minced

• 150 g baby spinach

• ½ cup organic whole milk

• 6 organic eggs

• Sea salt & freshly ground pepper

• 50 g feta cheese, crumbled

Method:

• Rinse the quinoa well. Bring to the boil in a sauce pan with 1 cup of water, then reduce the heat and simmer for about 15 minutes or until all the water is absorbed. Let cool

• Preheat oven to 190 C (375 F)

• Combine the quinoa, egg, turmeric, salt & pepper in a bowl and mix well. Coat a pie dish with the olive oil and press the mixture into the dish (a couple of cm up the sides).

• Bake for 20 minutes, remove and let cool.

• In the meantime, heat the olive oil and sauté the onion and garlic for a couple of minutes over medium heat. Add the spinach and sauté for another couple of minutes.

• In a bowl, whisk the milk, eggs, salt & pepper.

• Pour the onion & spinach mixture evenly onto the quinoa crust, add the milk & eggs and sprinkle with feta cheese.

• Bake in the oven for about 35 minutes or until set.

• Rest for 5 minutes before eating.

Nutrition (per serve):

Calories 405, Fat 24.5 g, Sat. Fat 6.2 g, Carbs 20.5 g, Sugar 3 g, Fiber 3.8 g, Protein 20.3 g