Raise your hand if you grew up on Bisquick® Impossible Pies. Or even worse, if you were making them up to say 2 years ago. Is that both of my hands in the air? Sigh. Yes. For as bad as they were, they tasted great and made their own crust – even if the crust was a bit odd. So instead…what if you could have that kind of “pie” but make it with Quinoa?
I saw the basis of my recipe on Whole Foods website and started adapting it. A treat meal, full of eggs and a smattering of cheese, in Quiché form. And the best part? The quinoa cooks and makes its own crust. Easy and tasty!
Quinoa Spinach Quiché
- 1 Tbsp extra virgin olive oil
- 1 yellow onion, peeled and finely chopped
- 1 Tbsp garlic, chopped
- 8 large eggs, preferably local
- 1¼ cups milk, used unsweetened almond
- 1 tsp dried rubbed sage
- 1 tsp dried thyme
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- 2 cups baby spinach, chopped (packed tightly)
- ½ cup quinoa
- 1 cup shredded medium white cheddar cheese
Preheat oven to 350°, lightly oil an 8×8″ glass baking dish.
Heat a skillet over medium, add oil and onion, sauté until tender and golden. Add the garlic, turn off heat and let cool.
In a large bowl whisk the eggs, milk and seasonings together. Add in the spinach. Rinse the quinoa in a fine mesh strainer, shake off, add to eggs. Stir in cooled onions.
Pour into prepared dish, cover tightly with foil. Gently shake, lightly rap dish on counter a couple of times to settle the quinoa.
Bake for 45 minutes, or until set in the center. Remove foil, sprinkle cheese on and return to oven. Bake for 15 minutes uncovered, until cheese is golden and bubbling. Let sit for 10 to 15 minutes to cool a bit before slicing and serving (it allows the cheese to set up, allowing for less mess.)
Serves 4 to 6.