For my Spring class at The Roanoke Natural Foods Co-op, I knew I wanted to cook with eggs and spinach. When I found this recipe that made a quiche-like dish with a simple quinoa crust, I knew I had to try it. I ended up bringing two versions to the table. The original recipe from Whole Foods Market and my new spin on it, featuring Gruyere. I ended up loving the Gruyere version. The quinoa makes it gluten-free (and so much easier than baking a pie crust). My class gave it a thumbs up, too. Let me know what you think!
- 1/2 Tbsp. butter
- 1/2 cup uncooked quinoa
- 8 large eggs
- 1¼ milk (local if you can get it)
- 1 Tbsp. minced garlic
- 1 tsp. minced fresh thyme
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1 cup grated Gruyere or extra sharp cheddar
- 2 cups fresh spinach leaves, chopped into bite-size pieces
- Preheat oven to 350°F. Melt butter in 9×9 baking dish. Swirl melted butter around to cover dish bottom and sides.
- Rinse quinoa in a fine mesh strainer with cold water. Drain well.
- In a large bowl, whisk together eggs and milk. Stir in garlic, thyme, salt and pepper. Add cheese and spinach. Stir until all is well-mixed.
- Pour mixture into baking dish. Cover tightly with aluminum foil. Gently tilt dish from side to side to help quinoa settle at bottom of baking dish.
- Bake until just set, about an hour. Remove foil and bake until top is lightly browned and eggs pull away from sides of baking dish, about 10 more minutes.
- Remove from oven and cool. Slice and serve.