Quinoa Egg Bake
"This is from a Whole Foods newsletter. It's basically quiche-like, but healthier from the quinoa crust and is insanely adaptable with different veggies and cheeses. The ease and health is what I like best."
photo by Bonnie G #2
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
directions
- Preheat oven to 350°F Spray 8 x 8 baking dish with cooking spray or use butter/margarine. Be generous.
- Put quinoa into a fine strainer and rinse and drain well.
- In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach, then pour into prepared dish.
- Cover tightly with foil thenshake dish gently so quinoa settles on the bottom in a fairly even layer. (Don't stress about it, though.)
- Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
- Set aside to let cool briefly, then slice and serve.
Questions & Replies
-
So you don't cook the quinoa before baking it?
Reviews
-
The quinoa, eggs and milk base works with all kinds of vegetables. I tried pepper, onion and emmenthaler cheese and it was really good. -
Delicious! I'm always looking for new ways to incorporate quinoa into my diet and the whole family loved this one. We'll definitely be trying it again. -
Why does my quinoa always get burnt? I followed the recipe and cook it for 45 mins at about 170 degrees (is that too long?)
-
I must say I was shocked at how easy and how GOOD this recipe is. I love not only the healthy side of the quinoa but the taste is wonderful. I have a house full of company with a variety of taste and needs. One must be gluten free, one doesn't like veggies, and another likes it all. So I eliminated the veggies, quinoa was perfect for the gluten free, and I just added some left over ham from Christmas and then let those that wanted top it with fresh homemade salsa. Was thrilled that everyone liked it and not a piece was left. Can't wait to try it again WITH veggies for me and DH. -
i saw this in the newsletter and couldn't wait to try it -- thanks for posting it! i know i would've lost the recipe before i got around to making it
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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