If you’re craving something savory, satisfying, and quietly nutritious for breakfast, brunch, or a light dinner, this Spinach Feta Quiche with a quinoa crust may become a new favorite. Protein-rich quinoa forms a golden, crispy gluten-free crust that brings a pleasant nutty note and extra nutrition. The sautéed spinach, tangy feta, and silky custard filling deliver an indulgent texture without feeling heavy.
“The quinoa crust is very tasty and acts just like regular crust. … Everyone loved it! Will absolutely make this again.”
Why This Recipe is a Keeper!
This Greek-inspired quiche balances earthy spinach with salty, tangy feta and a creamy egg custard so every bite is bright and satisfying.
The cheesy quinoa crust is a hearty whole-grain alternative to flour-based crusts: crisp on the outside, slightly chewy inside, and sturdy enough to prevent a soggy bottom. The filling sets to a silky, custardy texture that slices cleanly.
This quiche is:
- Visually appealing — the vivid green spinach, white feta crumbles, and golden quinoa rim make it look inviting straight from the oven.
- Great for meal prep — it slices neatly and reheats well, so it’s practical for weekly planning.
- Versatile — you can swap baby spinach for baby kale, Lacinato kale, or Swiss chard. It fits vegetarian, gluten-free, and higher-protein diets.
It delivers all the cozy satisfaction of a classic quiche with a more wholesome twist.
How to Make Spinach Feta Quiche with Quinoa Crust:
Recipe Ingredients:
Below are the key ingredients you’ll need; exact quantities appear in the recipe card section further down.
Ingredient Notes and Substitutions:
- Parmesan: Used in the crust and topping. For vegetarian diets choose animal rennet–free Parmesan, or substitute with Romano or Asiago.
- Scallions: Provide a mild onion flavor. Shallots or leeks also work—sauté them until softened before adding the spinach.
- Half-and-half: Creates a rich custard. You can substitute heavy cream, light whipping cream, or whole/2% milk for a lighter finish.
- Feta: Pre-crumbled feta is fine—choose a quality brand for best flavor.
- Ricotta: Use a fresh, creamy ricotta for the custard.
- Cooked quinoa: This recipe is a good use for leftover quinoa. Cooked quinoa is also sold frozen at many supermarkets. Brown rice can be used as an alternative.
- Greens: Baby spinach is the standard here, but baby kale, Lacinato kale, or Swiss chard are excellent swaps.
Step-By-Step Instructions:
- Gather and prep all ingredients.
- Preheat oven to 375°F (190°C).
- Spray a 10-inch tart or quiche pan with cooking spray.
- Combine the crust ingredients in a bowl and mix thoroughly.
- Press the quinoa-and-egg mixture evenly into the tart pan, pressing it up the sides to form a crust.
- Bake the crust for 15 minutes. Remove and let cool to room temperature. Reduce oven temperature to 350°F (175°C).
- Heat 1 tablespoon olive oil over medium-high heat. Add spinach and cook until wilted. Stir in minced garlic and chopped scallions, then set aside to cool. Season with salt and black pepper to taste.
- Press excess moisture from the spinach mixture with the back of a spoon or a clean towel to avoid sogginess.
- Sprinkle the baked quinoa crust with grated Parmesan cheese.
- Mix the drained spinach with crumbled feta, then spread evenly over the Parmesan-topped crust.
- Whisk together ricotta, half-and-half, and eggs. Season with 1/2 teaspoon salt and freshly ground black pepper.
- Carefully pour the custard over the spinach-feta layer.
- Bake at 350°F (175°C) for 45–50 minutes, until the filling is set and the top is lightly browned. Let rest 15 minutes before slicing and serving.
Chef Tips and Tricks:
- Rinse quinoa before cooking to remove the natural bitter coating (saponin).
- Use a 2:1 water-to-quinoa ratio as a starting point. Bring to a boil, then simmer while watching closely and adding small amounts of water if it evaporates too quickly. When the germ curls appear (about 15–17 minutes), remove from heat, cover, and let stand 15 minutes for fluffy quinoa.
- Follow a simple custard formula: approximately one egg per 1/2 cup liquid. Richer liquids like half-and-half or cream yield a creamier texture, while whole milk or 2% milk lighten it.
- Bake quiche gently at 350°F so it sets slowly and doesn’t puff up like a soufflé; this helps prevent drying out.
Recipe FAQs:
Yes. Use a regular shallow 9-inch pie pan rather than a deep-dish pan.
Watery quiche most often results from too much dairy relative to eggs or from vegetables that weren’t cooked and drained to release moisture. Follow the recipe’s instructions to sauté and drain the spinach well and keep the dairy-to-egg ratio balanced.
Yes. For events, prebake the crust and cool it completely; refrigerate covered until ready to fill and bake.
Reheat individual wedges in a 350°F oven or toaster oven for 15–20 minutes, until warmed through.
Yes. Cool completely, wrap tightly, and freeze whole, halved, or in slices. Thaw in the refrigerator, then reheat in a 350°F oven until heated through.
Serve with:
- Roasted pepper salad
- Fasolakia (Greek green beans)
- Creamy tomato and basil soup
- Grilled Mediterranean zucchini
More quiche and tart recipes:
- Butternut squash, leek, and Gruyère tart
- Caramelized onion and goat cheese tart with thyme
- Roasted cherry tomato tart with herbed ricotta
- Tomato tart with ricotta and pesto
- Provencal vegetable and goat cheese tart
- Zucchini quiche
Find more quiche and tart ideas in the quiche and tart recipe collection on the original site.
Spinach Feta Quiche with Quinoa Crust
Equipment
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Sieve
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Saucepan
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Nonstick skillet
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Mixing bowls
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Measuring cups and spoons
Ingredients
Crust
- Cooking spray
- 2 cups cooked quinoa
- 2 large eggs
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon salt
- Freshly ground black pepper
Filling
- 1 tablespoon olive oil
- 1 bag (10-ounce) baby spinach
- 4 cloves garlic, minced
- 1 bunch scallions (white and light green parts), chopped
- Salt and freshly ground black pepper
- 3 tablespoons freshly grated Parmesan
- 3/4 cup crumbled feta
- 3/4 cup ricotta
- 1 cup half-and-half
- 2 large eggs
Instructions
Crust
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Preheat oven to 375°F. Spray a 10-inch tart or quiche pan with cooking spray.
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Combine crust ingredients and mix well.
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Press the quinoa-and-egg mixture into the pan and up the sides.
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Bake 15 minutes. Cool, then reduce oven to 350°F.
Filling
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Heat oil, wilt spinach, add garlic and scallions, then set aside to cool. Season to taste.
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Press out excess moisture from the spinach.
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Sprinkle the crust with Parmesan.
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Combine spinach with feta and spread over the crust.
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Whisk ricotta, half-and-half, and eggs with 1/2 teaspoon salt and pepper.
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Pour the custard over the filling and bake 45–50 minutes until set and lightly browned.
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Let rest 15 minutes, then cut into wedges and serve.
Notes
- Brown rice can replace the quinoa.
- Use kale or other sturdy greens in place of spinach.
REHEATING INSTRUCTIONS:
- Reheat wedges in a 350°F oven or toaster oven for 15–20 minutes until warmed through.
FREEZER-FRIENDLY:
- Freeze whole, halved, or in slices. Thaw in the refrigerator and reheat in a 350°F oven until heated.
Nutrition
Nutritional values are estimates based on typical ingredients and may vary depending on brands and portion sizes. Adjust for dietary needs and allergies as required.
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