Spinach and Chive Quiche

Recipes | July 19, 2015 | By

I went to a brunch today and they had my favorite brunch food…quiche. I was sad because I couldn’t have any. I came home and decided to make my own clean, healthy version that you can enjoy on the 21 Day Fix program! This recipe is a bit complex, but it’s worth it. If you have an event to go to, or are having people over it’s a wonderful recipe to make. It’s full of protein and veggies, and it’s still amazingly decadent.


Spinach and Chive Quiche



  • 1 cup whole wheat flour
  • 1 cup garbanzo bean flour
  • 1/8 cup plain Greek yogurt
  • 1/8 cup olive oil
  • 1 egg white
  • 1/2 cup ice cold water
  • 1 tsp salt


  • 5 eggs
  • 1 cup spinach finely diced
  • 2 chives diced
  • 1/8 tsp minced garlic
  • 1 tsp coconut oil
  • 4 blue containers shredded cheese (I used a Mexican blend)
  • salt and pepper to season



  1. Preheat oven to 350 F. In a food processor, add the flours and salt. Pulse until mixed. Add the yogurt, egg white and olive oil and pulse until all incorporated. While pulsing, slowly add the water until a dough comes together. It will be pretty sticky! Spray a pie tin with cooking spray and spatula in the dough. Take a glass cup and spray very well with cooking spray on the bottom (this is an awesome trick to help press down sticky items when cooking). Use the cup to press the dough down and out covering the whole bottom of the tin evenly. Wash and dry the cup, and respray all around the bottom and sides so you can push the dough up along the sides of the pie tin as well. Bake for 10 minutes until crust is firm.


  1. In a sauté pan, heat up coconut oil over medium high heat. Add spinach and chives. Cook for 1 minute. Add garlic and mix around. Cook for another 1 or so until spinach is wilted and soft. In a large bowl, crack eggs and scramble. Add salt and pepper. Add all 4 containers of cheese. Mix together. Spoon in the spinach and chives. Mix until all incorporated. Pour over pre-baked pie crust. Bake for another 20-25 minutes until filling has completely set.
  2. Let cool in pie tin for 10-15 minutes. Cut in pie tin, or remove entire quiche with a spatula and serve on a cake tray or plate!


  • Serving Size: 8

spinach and chive quich

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