Sunday, March 8, 2015

Quinoa Egg Bake With Spinach and Mushrooms

My quinoa egg bake is very much like a quiche, but with a healthier crust! The idea of this recipe is that the veggies are supposed to float towards the top while the quinoa sinks to the bottom and forms the crust. Make sure to chop your veggies finely to achieve this. Once you pour the egg mixture into the baking dish, you will start to see the quinoa sinking to the bottom.

My Quinoa Egg Bake is easy to make, super healthy, and high in protein.


1 teaspoon organic unsalted butter
1/2 cup uncooked organic quinoa
8  organic eggs
1 1/4 cup organic whole-milk
1 tablespoon garlic, chopped
1/2 cup organic crimini mushrooms, sliced
1/4 organic sweet onion
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 cups organic baby spinach, roughly chopped
Optional: 1 cup shredded organic cheese of your choice


1. Preheat oven to 350 degrees Fahrenheit. Generously butter the bottom and sides of an 8x8 baking dish.

2. Rinse your quinoa. In a large bowl, whisk together eggs, milk, garlic and seasonings.

3. Stir in chopped spinach, onion, mushrooms and quinoa, then pour the mixture into the buttered baking dish. Shake the dish slightly to make sure all quinoa has sunk to the bottom in an even layer.

4. Cover with foil and bake until egg is set, about 45 minutes. Sprinkle with cheese and bake for an additional 10-15 minutes.  Enjoy!

I just had a slice this morning and it was de-lish!

Laurel ♥

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