As these get baked in the oven, the quinoa is not cooked beforehand. The recipe settles into layers, with quinoa on the bottom forming a yummy crust, the fluffy egg in the middle and spinach and cheese float to the top.
INGREDIENTS (for each ramekin)
Butter (for greasing of ramekins)
1 1/2 Tablespoons Quinoa
1/4 cup Milk
1/2 teaspoon Garlic
Pinch each of Thyme, Salt and Pepper
3/4 cup fresh spinach roughly chopped
1/4 cup Parmesan Cheese
Preheat oven to 375 degrees. Generously grease 10oz souffle ramekin with butter.
In a bowl whisk together quinoa, eggs, milk, garlic, thyme, salt and pepper. Stir in spinach and majority of cheese reserving some for on top. Pour mixture into prepared ramekin(s).
Using whisk jiggle ingredients to help the quinoa settle to the bottom prior to baking. Then cover with foil and jiggle (like you are trying ot release air bubbles in a cake batter). Place on a cookie sheet (to catch overflow) and place in the oven.
Bake until the egg is just set about 30 minutes. Remove foil and sprinkle remaining cheese on top and cook for another 5 – 10 minutes until the eggs are nice and puffy and the cheese is melted and just starting to turn brown.
Let cool for 1 minute, and serve in the ramekin or run a knife around the edge, turn out onto a wide flat spatula and then onto a plate.
This recipe is great for breakfast, I served with a side of sausages, but also made a nice dinner with a side salad. It is also gluten free and vegetarian!