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Spinach, Feta, and Ricotta Quiche with Quinoa Crust

(Serves 6)
Spinach, Feta and Ricotta Quiche with Quinoa Crust
Ingredients:

Crust:
2 cups cooked quinoa (3/4 cup uncooked), chilled
1 egg, beaten
2 tablespoon grated Parmesan cheese
Salt and pepper

Filling:
1 tablespoon olive oil
1/3 cup chopped onion
1 large garlic clove, minced
Pinch of red pepper flakes
1 (5-ounce) bag baby spinach
Salt and pepper
3/4 cup crumbled feta cheese
3/4 cup ricotta cheese
3 tablespoons grated Parmesan cheese
1 cup half-and-half
2 eggs

Directions:

Preheat the oven to 375 degrees F.
Coat a 9-inch pie plate with cooking spray; set aside.

To make the crust:
Combine the quinoa, egg, and Parmesan in a bowl.
Season with salt and pepper.  Press the mixture into the bottom and up the sides of the prepared pie plate. Bake for 20 minutes.  Remove from the oven and cool.  Reduce the heat of the oven to 350 degrees F.

To make the filling:
Heat the tablespoon of oil in a non-stick skillet over medium-high heat.
Add the onion, garlic and red pepper flakes.  Saute until the onion begins to turn golden, 2-3 minutes.  Add the spinach in batches, stirring and turning the spinach in the skillet until it is all wilted.  Season the mixture with salt and pepper. Remove from the heat; set aside to cool.

In a large bowl, combine the feta, ricotta, Parmesan, half-and-half and 2 eggs; whisk to blend well.  Arrange the spinach mixture evenly in the crust; pour the cheese/egg mixture over the spinach.  Bake at 350 degrees F. for 45-50 minutes, or until set.  Remove from the oven and allow the quiche to rest for 5 minutes before cutting into wedges.
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VEGETABLE AND VEGETARIAN ENTRÉES  > SPINACH, FETA AND RICOTTA QUICHE
A luscious vegetarian quiche filled with spinach and a creamy feta and ricotta cheese custard over a crunchy quinoa crust.  It's perfect for lunch, brunch or a light dinner served with a green salad or some fresh fruit.
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