Spinach & Feta Quiche with Quinoa Crust

Preparation: 20 minutes

Cooking: 1 hour 20 minutes

Serves: 4





1/2 cup quinoa

1 large egg, beaten

1 teaspoon turmeric

Sea salt & freshly ground pepper

1 tablespoon extra-virgin olive oil



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




  • 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