An easy meatless and gluten-free breakfast casserole filled with vegetables for Easter, graduation or showers. Serve with a tossed green salad with fresh berries. Roast or steamed asparagus is a nice additional side dish.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1 1/2tablespoonsunsalted butter
1cupchopped onion(1 small onion)
1cupred bell pepper, chopped(1 medium)
1cupchopped leek, pale green and white parts only(1 medium)
1/3cupchopped Italian parsley(1/2 bunch)
3/4cupcooked and cooled quinoa
1/4teaspoonground black pepper
1/4teaspoonred pepper flakes (pizza pepper)
4ouncescrumbled goat cheese
1/3cupgrated Parmesan cheese
Pre-heat the oven to 350°F. Spray an 8x8 glass or ceramic baking dish and set near the stove.
In a large (12") fry pan or skillet over medium-low heat melt the butter. Add the onion, bell pepper and leek. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir the parsley and the cooked quinoa into the pan, then layer the mixture into the sprayed baking dish. Top the vegetable mixture with the goat cheese crumbles and distribute evenly.
Crack eggs into a blender and add the salt and both peppers. Blend on medium low speed for about 20 seconds until frothy. Alternatively you can whisk everything together in a bowl by hand. Slowly pour the eggs over the vegetables and quinoa. Sprinkle the Parmesan cheese over the top evenly.
Bake casserole until golden brown on top and firm to the touch in the center, 40-45 minutes. Another way to tell if it is done is with a digital thermometer. It should read 160°F in the center. Remove casserole for the oven and allow to stand for a few minutes, then slice into 6 pieces and serve.
If you haven't cooked your quinoa ahead of time, do that first. While it is cooking, do the prep work like chopping vegetables and breaking eggs. After cooking the quinoa, allow it too cool just a bit before layering into your casserole.
Recipe from Chef Sally Cameron of AFoodCentricLife.com