Quinoa, Spinach and Egg Bake
Prep:  10 mins
Cook:  50 mins
Serves:  4
Average: 4.2 (56 votes)
Difficulty:
Cuisine:
Saved:
Australian
152
Recipe by: Australian Eggs
Try this Quinoa, Spinach and Egg bake for a hearty gluten-free vegetarian dinner. Enjoy the leftovers for lunch the next day.
Credit: Whisk Media Group
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Quinoa, Spinach and Egg Bake
Ingredients:
Method:
  1. Preheat oven to 180°C/160°C. Drizzle olive oil into a 20cm (8-cup capacity, 7cm deep) round baking dish (see Tips) and swirl around to evenly coat.
  2. In a bowl, whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.
  3. Add quinoa and spinach into the baking dish and pour over the egg mixture, stir gently. Cover with a lid or foil and bake until just set for around 30 minutes. Remove lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.
  4. Heat a frying pan, spray with olive oil. Add cherry tomatoes and cook, stirring, for 3-4 minutes or until slightly softened. Serve bake topped with extra spinach leaves and tomatoes and a large salad.
Tips & Hints:
  • Quinoa can be replaced with cooked brown rice.
  • For ease of serving, you can bake this in a 20cm springform cake pan.
Nutrition Information
Per adult serving (373g)

Calories

368.0

Energy

1540.0kJ

Protein

24.7g

Fat, Total

18.3g

Saturated

4.9g

Carbs, Total

23.5g

Sugars

7.7g

Dietary Fibre

4.9g

Sodium

367.0mg
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