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Spinach and Artichoke Quiche with Thyme Quinoa Crust

servings: 4
Spinach and Artichoke Quiche with Thyme Quinoa Crust

prep time


total time





Spinach and Artichoke Quiche with Thyme Quinoa Crust

servings: 4


  • 2 cups cooked quinoa, cooled 
  • 1/8 tsp. dried thyme 
  • 2 large eggs, beaten
  • Cooking spray


  • 2 tsp. olive oil
  • 1/2 medium red onion, sliced thin
  • 5 ounces baby spinach
  • 1/2 cup Simply Smart Milk
  • 6 large eggs
  • 1 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1/2 cup canned, drained artichoke hearts, quartered
  • 1/4 cup crumbled goat cheese



Preheat oven to 375˚F.

To make the crust, combine the quinoa, thyme, and eggs in a medium mixing bowl.  Coat a 9 ½-inch pie plate with cooking spray. Press the quinoa mixture into the bottom and up the sides of the pie plate. Bake for 15-18 minutes. Cool completely on a wire rack.

For the filling, heat olive oil in a medium skillet over medium heat.  Add the onion and sauté for 3 to 5 minutes. Add the spinach and sauté until just wilted, about 3 minutes. Remove onion mixture from heat and cool. 

In a medium mixing bowl, combine the milk, eggs, salt, and pepper. Mix well with a whisk. Add the onion/spinach mixture, artichokes, and goat cheese. Combine well with a spoon.

Pour filling into crust.  Bake for 35 minutes. Allow to stand for 5 to 10 minutes before serving.

Per Serving: Calories: 303, Carbohydrate: 27 grams, Fiber: 5 grams, Protein: 18 grams, Fat: 14 grams, Saturated fat: 4 grams, Cholesterol: 325 milligrams, Sodium: 786 milligrams, Calcium: 160 milligrams.


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