Quinoa Quiche (adapted from Queen of Quinoa)

2 packages quinoa/brown rice Near East brand (I used Rosemary with Garlic Oil)
12 eggs
1 c. buttermilk
1 c. milk
8 baby carrots, minced
1 shallot, minced
1/2 bag baby spinach
1/2 c. grated parmesian

Preheat oven to 350 F. Spray 13-9 baking dish with olive oil.

Mix together eggs, buttermilk, milk, seasoning packets, brown rice quinoa (that you have rinsed well), and stir with whisk. Stir in spinach

SAM_0337

and pour into prepared dish.

Cover with foil and cook covered 1 hour 20 minutes. Remove foil and sprinkle with parmesian.

SAM_0340

Bake until set. (Toothpick comes out clean) About 15 more minutes. Sprinkle with cheese and broil until golden.

SAM_0338

I am experimenting with new grains. Yesterday millet, today quinoa. For breakfast no less. I would say this would make an excellent side dish for a brunch or dinner. My oldest complained that it was ‘to health tasting’ for breakfast, but it was delicious and the others deemed it blogworthy. I served with sliced apples, grapes, and a little sour cream topped with hot sauce. I think it would be yummy with salsa too.

Variations: Different veggies (broccoli would be good); different cheeses; different seasonings; different sauces.

This would definitely be a nice pot luck dish to bring!

Advertisements