Quinoa, Spinach and Egg Bake

This Quinoa egg bake with spinach is a hearty vegetarian dinner recipe that is gluten free
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.4 (34 votes)
134 Collected
Prep:  10 mins
Cook:  50 mins
Serves:  4
Try this Quinoa, Spinach and Egg bake for a hearty gluten-free vegetarian dinner. Enjoy the leftovers for lunch the next day.

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Quinoa, Spinach and Egg Bake
Quinoa, Spinach and Egg Bake
Quinoa, Spinach and Egg Bake
  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.

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