One of the things that I don't like about egg bake casseroles is the crust. You put a whole bunch of healthy things in a pan - over a crust that often doubles the calories. Tasty, but just not as healthy.
That's why I loved the idea of this quinoa crust. Quinoa is tasty, filling and healthy!
I love how versatile this is as well, you can sub different vegetables, different cheeses, whatever. It's good.
It makes a great breakfast, brunch or dinner. It's just really good.
Quinoa & Vegetable Bake Recipe
Adapted from Dinner at Christinas
3 cups cooked quinoa, somewhat cooled
1 egg + 2 egg whites
Cheddar cheese, 2 oz. shredded
Salt and pepper, to taste
1 cup frozen chopped spinach, thawed and moisture strained out
1 red pepper, chopped
1 large onion, chopped
1 tbsp. garlic, minced
6 eggs + 6 egg whites
Cheddar cheese, 2 oz. grated
1/2 cup ricotta cheese, part skim
Salt and pepper to taste
Beat egg in a medium bowl for the crust. Fold in the quinoa and cheese. Season with salt and pepper. Spray a 9 x 13 in. pan with cooking spray and sump the crust mix into the pan. Carefully form the crust along the bottom of the dish and up the sides.
In a large bowl, add the veggies and the cheese. You can pretty much use whatever veggies you like or have in the frig. Beat the eggs and egg whites in the bowl you used for the crust. Add eggs to the veggies and add ricotta cheese and stir until everything is mixed. Season with salt and pepper.
Pour the egg/veggie mixture into the crust. Pop in the oven, uncovered for about 40 minutes. Check the center for doneness with a knife. Let stand a few minutes before cutting into.
Total calories = 2261 calories
8 huge servings = 283 calories per serving
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.