Easier Than Quiche Quinoa Egg Bake

Quiche is comfort food for me and this one-step-easier dish makes a favorite dinner a little more possible on a busy night. The quinoa makes this meal gluten-free, as well. So, if eggs and cheese and spinach are calling your name, time to stir this up and enjoy!

Serves 6


  • 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 (or frozen chopped spinach, thawed)


  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 quinoa, 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.