- 9
Ingredients
- Makes one 9×13-inch quiche; serves 6–9
- 1 cup quinoa
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, diced
- 1 tablespoon chopped garlic
- 4 cups medium-sized broccoli florets
- 12 eggs
- 2 cups whole milk
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon sea salt
- Pinch of black pepper
- 1 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- Rinse the quinoa well and set aside
Preparation
Step 1
Makes one 9×13-inch quiche; serves 6–9
Heat the olive oil in a sauté pan over medium heat. Add the onion and garlic and sauté until onion begins to brown, about 8 minutes. Add the broccoli and sauté for 1 minute, then turn off heat. Broccoli should still be crunchy. Cool slightly. Transfer the mixture to a lightly oiled 9×13-inch casserole dish and spread out evenly.
Sprinkle the cheddar cheese evenly over the vegetable mixture.
Combine the eggs, milk, thyme, salt, pepper, and rinsed quinoa in a large bowl and whisk until thoroughly combined. Pour immediately over the cheese-topped vegetable mixture.
I made it this morning and turned out so beautiful and tasty! The quinoa did not sink to the bottom but it added a hearty bite. Will make again – thank you!