Okay, the last couple weeks have been a bit.. well.. hectic. Prepping for vacation, actual vacation, trying to convince myself I am home from vacation and need to get back to the daily grind (you know how that goes…), so the fridge has been scarce and my motivation at a near zero for cooking. Sister came by this week for dinner and collectively we had everything to turn this out. So good, and both our husbands approved (although mine requested more meat next time.. of course).
Here’s what you’ll need…
- 1 1/2 cups cooked quinoa
- 4 eggs (you can substitute up to 2 eggs with egg whites only)
- 1/2 cup bell pepper (we used both red and green)
- 1/2 cup diced onion (we used white)
- 1 cup zucchini
- 1 cup shredded sharp cheddar (we probably used more like 2 cups.. we love cheese!)
- 3/4 cup diced ham (or like us … Canadian bacon the whole package…)
- salt & pepper
- whatever-you-want you could add a million other things or swap veggies out. We thought about broccoli & cauliflower, we also considered yellow squash, really whatever you have in your fridge would be yummy.
Pre-heat the oven to 350. Cook the quinoa according to package directions. Dice/chop/shred everything and mix with your eggs in a large bowl. Add in the cooked quinoa and stir until nicely mixed. Add in cheese (about 1/2) and stir. The original pinterest recipe that we were following (or lack there-of) called for “mini” quiche done in mini cupcake trays but we got a little too excited about all the veggies and had a ton so we opted for a pie pan as well as 2 mini pyrex 4″ squares. Please note: this mixture did not rise, like at all. I guess we assumed because normal quiche does and it has 4 eggs, but it didn’t. so you don’t need to leave extra room when filling, we could have easily done ours in just the pie dish! Really who cares what the shape is.. it’s freaking delicious! Although, the cupcake size route would be great for work lunches or quick breakfasts!
Anyway, once everything is mixed in and seasoned with your salt and pepper, bake in the oven for about 15-20 minutes, possibly up to 30 depending on what shape/size pan you choose.