I received this recipe from a friend who found it on the Whole Foods website. It was written as a casserole, but of course, I found a way to make it a pie. One of the primary ingredients is quinoa.
What, you may ask is quinoa (pronounced keen-wah)? According to Wikipedia, quinoa is a grain-like crop grown primarily for its edible seeds. Sounds yummy right?
I first learned about Quinoa when I was pregnant with our second child over 5 years ago. As a vegetarian, I am always looking for ways to add protein to my diet. Quinoa, which is similar in texture to couscous or rice, it high in protein. It is also easy and cheap to make.
My family liked this pie and the kids suggested we call it “qweesh” for quinoa quiche. I am just thankful it didn’t make anyone queasy. Ha ha!
Quinoa, spinach, cheese and egg quiche
inspired from Whole FoodsIngredients:
1/2 cup uncooked quinoa
1 1/4 cups milk
1.2 onion chopped
2 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups baby spinach, chopped fresh
1 cup cheddar cheese, shredded
1/2 cup ricotta cheese
Preheat oven to 350°F. Grease a deep dish pie plate with butter and set aside.
Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. (Omit this if your quinoa is pre-rinsed.)
Cut stems off spinach and then chop into small pieces.
In a large bowl, whisk together eggs, milk, cheddar cheese, ricotta cheese, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45-60 minutes. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool slightly, then slice and serve.