I tried to follow this recipe. I really did. But as usual I went off on a tangent and started throwing extra things in the pan and substituting key ingredients. Thankfully the pie was delicious. Served with an end of summer tomato and cucumber salad it was a perfect protein packed vegetarian dinner. Thanks Leah and Vivian for providing excellent company and delicious dessert!
Ingredients:
1 cup quinoa (3-4 cups cooked)
6 oz baby spinach
1 zucchini (or a red pepper would work well too) diced
1 onion
3 cloves garlic
3/4 cup grated cheese (cheddar, jack, gruyere etc)
2 eggs
Half cup basil leaves cut into chiffonade
Grated Parmesan cheese to top (optional)
Salt and pepper to taste
Method:
- Preheat oven to 400F and oil a pie plate
- Rinse and cook quinoa in lightly salted water or stock until light and fluffy. Cool
- Saute onion and garlic and zucchini until soft and beginning to brown; add spinach until it wilts
- Season with salt and pepper
- Whisk 2 eggs and add to quinoa with onion mixture, basil and cheese; Mix thorougly and pour into pie pan
- Top with grated Parmesan and bake for 25 minutes. Let pie stand for at least 5 minutes before cutting. This would be great at room temperature for brunch or lunch as well.
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