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We already know that Spinach and cheese are a match made in heaven. But It turns out that the combination is even better when you transform it into a puffy and golden brown quiche staring cooked GOYA® Organic Quinoa. Two full cups of the protein-rich quinoa add volume and texture to the quiche - so a bready crust would be overkill - yet tastes unexpectedly moist and light. This Crustless Quinoa Quiche is perfect for a hearty breakfast, a simple lunch and even a satisfying dinner when served with a side salad.
GOYA® Extra Virgin Olive Oil, divided
medium yellow onion, thinly sliced (about ½ cups)
GOYA® Minced Garlic, or 1 clove garlic, finely chopped
1 package (7938)
frozen GOYA® Chopped Spinach, thawed and drained
cooked and cooled GOYA® Organic Quinoa
low-fat cream cheese, at room temperature
large eggs, lightly beaten
shredded reduced-fat cheddar cheese
Heat oven to 400°F. Heat 1½ tsp. oil in 10” oven-proof, non-stick skillet over medium heat. Add onions and garlic. Cook, stirring occasionally, until onions are soft and translucent, about 10 minutes; transfer to medium bowl. Wipe out pan and set aside.
Add spinach, quinoa and cream cheese to bowl with onion mixture, stirring until ingredients are well distributed. In separate medium bowl, using fork, whisk together eggs, cheddar cheese and Adobo. Pour egg mixture over quinoa mixture; stir until thoroughly combined.
Heat remaining oil in same skillet over medium heat. Pour quinoa mixture into skillet, pressing with spatula into an even layer. Cook until bottom of quinoa is golden brown. Transfer skillet to oven. Cook until quiche is cooked through (thin knife inserted into center of quiche comes out clean) and top of quinoa is light golden brown, 15-20 minutes.
Carefully invert quiche onto serving dish; cut into wedges. Serve warm or at room temperature.
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