Spinach-Quinoa Breakfast Quiche


1 protein – 2 vegetables – 1 starch

Do you ever have those days when you eat breakfast for dinner? I do! In fact, I often find any excuse to eat breakfast, now that I’ve been trained to eat breakfast in the first place. I really have SlimGenics to thank for that, because I was never much of a breakfast eater (yet another aspect of my prior weight problems). But now, I look forward to waking up and eating, knowing that I’m doing one of the best things that I can for my body.

This quiche is a slight diversion from the traditional fluffy concoction loaded with butter and cream. Instead, this quiche contains the superfood quinoa, which gives it a unique and hearty texture. Quinoa is easy to prepare on the stovetop, and this is also a great way to use extra quinoa cooked for dinner a few nights previously. For best results, give your quinoa a good rinse before cooking, and simply simmer for 12-15 minutes in boiling water (you need half as much quinoa as you have water, for example, one cup of water to a half cup of quinoa). The protein content of quinoa is very high (18%), and nutritional evaluations indicate that it is a source of complete protein. It’s also gluten-free, which makes this delicious quiche gluten-free, as well.

Enjoy your breakfast for breakfast, or lunch or dinner…whenever you like to eat it. And with a portion this large, you can probably have it for both!

–Kim K.



  • 2 cups fresh spinach, coarsely chopped
  • 5 green onions, finely chopped
  • 4 eggs
  • 1/2 tsp. Morton® Lite Salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 C. cooked quinoa
  • 2 Tbsp. fresh basil, finely minced
  • 1/2 C. 1%, 2% milk or milk alternative
  • 1 tomato, sliced into rounds

Preheat your oven to 350 degrees F.

Heat a large non-stick saucepan over medium-high heat. Spray with zero-calorie cooking spray and add spinach, tossing until wilted. Remove to a plate lined in paper towels, and press to drain excess liquid. Let cool.

Combine spinach in a bowl with green onions, quinoa and basil. Stir to combine.

In a large bowl, whisk eggs with milk, salt and pepper. Gently add spinach and quinoa mixture.

Coat a casserole dish or pie pan with cooking spray. Add egg mixture. Top with slices of tomato. Bake in preheated oven for 25-35 minutes or until egg is set. Slice and serve.

Makes 2 servings