Spinach and Goat Cheese Quiche with a Quinoa Crust

I had a very busy week with my mom visiting and a busy work schedule so I made a pot of quinoa on Tuesday night to make a quinoa salad for the week.  I overcooked the quinoa so it was a bit mushy for salad.  I got creative in the kitchen and the experiment was a HUGE success.  I made a quinoa quiche crust which had a nice crunch and was so good I had to share it with you.  I made the quiche and put it in the oven while we went for a beautiful Spring walk to Summit park.  We came home to breakfast ready to go!  This quiche makes a great brunch, lunch or dinner with a side of greens or fruit salad.

Spinach and Goat Cheese Quiche with a Quinoa Crust
Quinoa crust:
1 1/2 cups of cooked quinoa (a little mushy is just fine!)
1/2 cup shredded mozzarella cheese
1 egg
1 tsp ground flax seed

Filling:
4 eggs
4 egg whites (I use a carton of egg whites)
2 tbsp Greek yogourt
1 red pepper
1/2 onion
2 cups spinach
1/2 package of goat cheese
salt and pepper to taste

Step#1:  Preheat the oven to 400 degrees.  Mix the cooked quinoa, shredded cheese, egg and flax.  Spread into a pie dish.  Cook for approximately 15 minutes or until the edges start to brown.  Remove

 

Step #3 Whisk eggs, egg whites and Greek yogourt until smooth.  Set aside

Step #2 Heat olive oil on medium heat and add onion and pepper, saute for 5 minutes.  Turn off heat and spinach.  The spinach should wilt slightly.  Add the filling on top off the quinoa crust


Step#4  Pour egg mixture on top of the filling (should cover the filling).  Crumble goat cheese on top.
Bake at 350 degrees for 45 minutes or until golden brown.

*Note: to cook faster increase the temperature to 375 degrees for 30 minutes or until brown