Quinoa and Egg Casserole
Created by KittenCal on May 4, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 1h
- Recipe #9425
Ingredients
- 1/2 cup uncooked quinoa
- 6 to 7 large eggs
- 2 egg whites
- 1 1/4 cups 2% milk
- 3 garlic cloves, minced
- 1/2 small onion, finely chopped
- 1 teaspoon chopped thyme (rubbed)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon seasoned salt (or to taste)
- 1/4 teaspoon fresh ground black pepper
- 1 (10 ounce) box frozen spinach, thawed then hand-squeezed dry to remove the moisture)
- 1 cup fresh grated Parmesan cheese
How to Make
-
Step 1: Preheat the oven to 350 F. Grease an 11 x 7-inch baking pan baking dish (a 9 x 13 pan will be too big).
-
Step 2: Rinse your quinoa in a colander.
-
Step 3: Whisk together all the whole eggs, egg whites, milk and garlic with next 5 spices. Stir in the quinoa. Pour into the baking dish, stir the mixture gently to allow the quinoa fall to the bottom of the pan, then gently stir in the chopped onions and spinach into the egg/quinoa mixture in the pan.
-
Step 4: Bake covered for about 40-45 minutes until it has set.
-
Step 5: Uncover and sprinkle the cheese on top and bake for another 17-20 minutes until golden.
Nutritional Facts
- Serving Size: 1 (193.1 g)
- Calories 391.4
- Total Fat - 24.3 g
- Saturated Fat - 13.1 g
- Cholesterol - 270.7 mg
- Sodium - 682.2 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 1.2 g
- Sugars - 3.6 g
- Protein - 27.5 g
- Calcium - 559.2 mg
- Iron - 2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg