Quinoa, Spinach & Egg Bake


  • 1 tbs olive oil
  • 8 eggs
  • 2 cups quinoa, cooked
  • 1 1/4 cups skim milk
  • 2 cloves garlic, crushed
  • 1 tsp thyme, chopped
  • 3 cups spinach, roughly chopped
  • Pinch of pepper and nutmeg
  • 1 cup shredded reduced fat cheese
  • 1/2 punnet cherry tomatoes
  • Spray oil



  1. Preheat oven to 160c.
  2. Pour olive oil into a 20cm round baking dish and swirl around.
  3. In a bowl whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.
  4. Add quinoa and spinach into the baking dish and pour over the egg mixture, stir gently.
  5. Cover with a lid or foil and bake until just set, or around 30 minutes.
  6. Remove the lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.
  7. Heat a fry pan, spray with oil. Add cherry tomatoes and cook gently until slightly softened. Finish by adding onto the bake.


Tip: Quinoa can be replaced with cooked brown rice.

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