Easier Than Quiche Quinoa Egg Bake

quinoa egg bake

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!

Serves 6

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Melt butter in 9×9 baking dish. Swirl melted butter around to cover dish bottom and sides.
  2. Rinse quinoa in a fine mesh strainer with cold water. Drain well.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from oven and cool. Slice and serve.

 

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