Spinach And Feta Quiche With Quinoa Crust

• CRUST:
• 2 cups cooked quinoa, chilled
• 1/8 teaspoon freshly ground black pepper
• 1 large egg, beaten
• Cooking spray
• FILLING:
• 1 teaspoon canola oil
• 1/2 onion, thinly sliced
• 1 (5-ounce) bag baby spinach
• 1/2 cup 1% low-fat milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 4 large eggs
• 2 large egg whites
• 1.5 ounces feta cheese, crumbled

1. For the crust, preheat oven to 375u0b0.
2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375u0b0 for 20 minutes; cool.
3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; saute 3 minutes. Add spinach; saute 3 minutes. Remove from heat; cool.
4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375u0b0 for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

quinoa, freshly ground black pepper, egg, cooking spray, canola oil, onion, baby spinach, milk, kosher salt, freshly ground black pepper, red pepper, eggs, egg whites, feta cheese

Taken from www.myrecipes.com/recipe/spinach-and-feta-quiche (may not work)