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Spinach and Feta Quiche with Quinoa Crust

Traditionally a French dish with German roots, the traditional quiche has definitely found its place at the American table. Typically it’s served as a breakfast or brunch item, and can be made as a vegetable dish or with sausage added. What I discovered with today’s recipe is that it’s definitely a fabulous entree at any meal! Serve it with a citrusy salad* and some fresh roasted asparagus to create a tasty, colorful and nutritious meal. Serve the leftovers (IF there are any) as a re-heat meal. It also packs well to take for lunch. 2 slices delivers 11 grams of protein and although the prep time is a little longer than a typical Elevate Monday recipe, it still uses normal whole food ingredients, is easy to prepare and yes, it’s batchable! 

Enjoy this recipe, originally brought to us through “Cooking Light: Make-Ahead Recipes.”


• 2 cups cooked quinoa
• 1/8 tsp black pepper 
• 1 large egg, beaten

• 1 tsp canola oil
• ½ thinly sliced and finely chopped onion
• 1 @ 5 oz bag baby spinach
• ½ cup 1% (or fat free) milk
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper
• 4 large eggs
• 2 large egg whites
• 1 ½ oz crumbled feta cheese


• For the crust: preheat the oven to 375 degrees
• Combine the quinoa, 1/8 tsp pepper, and 1 egg in a bowl. Stir well. 
• Press the mixture into the bottom and up the spiders of a 9” pie plate coated with cooking spray.
• Bake at 375 degrees for 20 minutes. Remove from oven and allow to cool. 
• For the filling: heat a non-stick skillet over medium heat. Add oil and onion. Sauté 3 minutes. Add spinach and sauté 3 minutes. Remove from heat. Cool. 
• Combine milk and next 5 ingredients (through egg whites) in a bowl. Stir with a whisk. 
• Arrange spinach mixture in crust. Pour egg mixture over the spinach. Sprinkle with feta. 
• Bake at 375 degrees for 35 minutes. Let stand for 5 minutes and cut into 4 wedges.

*The original recipe also included this citrusy salad –
Whisk together 2 TBLSP white wine vinegar, 1 tsp honey, and ¼ tsp kosher salt in a large bowl. Add 3 cups chopped baby kale, ¾ cup grapefruit sections, and ¼ cup sliced red onion. Toss to coat.

Zoe AlbrightComment