with fresh cherry tomatoes and smoked cheddar swiss cheese
A hearty, healthy egg-y breakfast pie with a quinoa “crust”, topped with sauteed mushrooms, spinach, a smoky mix of cheeses and fresh tomatoes.
I came up with this idea one day when I had (all said ingredients) hanging around in my kitchen. The quinoa was a few days old. The mushrooms were begging for attention. The spinach, well, it keeps well for a while and then you get to the point where you know you need to cook it before it goes bad.
For the record: I buy. way. too. much. food. On top of that I inherit a whole lot of food from my parents and my sister and friends. I’m insanely lucky … and I know that I (and everyone near me in life) will never go hungry.
I took the cooked quinoa and spread it out over the bottom of the pan … then topped with sauteed mushrooms, bacon and spinach and some smoky good cheese. The tomatoes plopped on top to roast during cooking … and then I used eggs stick it all together. I couldn’t wait to taste it!
… I pulled the pie out of the oven JUST as it was time to leave for yoga. Dang! So I went to yoga hungry … but I returned after yoga and made myself wait for photos before I could gobble up a big piece … then I ate it for breakfast every day for a whole week. There aren’t that many things I can eat every day for a whole week and still love, but this pie made my body and my taste buds all quite happy, every day. The bursts of flavor from the tomato balanced against the smoky cheeses and bacon, nutty quinoa and earthy mushrooms and spinach … imho, the best healthy breakfast EVAH! This ranks right up there with my other healthy breakfast fave: ham & broccoli supreme scrambled eggs.
Print
Bacon Spinach Mushroom Quinoa Pie
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 pie ... about 6 - 8 servings 1x
Ingredients
- 1 – 1 1/2 cups cooked quinoa
- 1 teaspoon bacon butter (the rendered fat from baking bacon)
- 8 oz. mushrooms
- 2 – 4 cloves garlic, peeled & chopped
- 1 teaspoon bacon morel salt (recipe here) – or your favorite salt/seasoning
- 2 slices bacon, cooked & chopped
- 3 cups fresh spinach (packed)
- 4 – 5 oz. shredded swiss, smoked gouda and/or cheddar cheese
- 5 eggs
- 1/2 cup milk
- 1 teaspoon bacon morel salt (recipe here) – or your favorite salt/seasoning
- 15 – 20 sweet cherry tomatoes, chopped
Instructions
- Preheat the oven to 375 F. Spray a large pie pan with cooking spray and spread the quinoa over the bottom of the pan.
- In a medium saucepan over medium heat, melt the bacon butter, then add the mushrooms and garlic. Sprinkle with the bacon salt. Cover and cook, uncovering to stir every couple minutes, until the mushrooms are cooked through. Add the bacon and spinach, cover and cook a couple minutes longer, stir, then cook until the spinach is wilted.
- Pour the spinach mushroom mixture into the prepared pie pan and spread evenly over the quinoa, then sprinkle with cheese.
- Whisk together the eggs, milk and the 2nd teaspoon of bacon salt. Pour evenly over the mixture in the pie pan. Sprinkle the top with chopped cherry tomatoes.
- Bake at 375 F. for 35 – 40 minutes or until the pie is set in the middle. Let cool slightly, then enjoy!
- Store any leftovers in a sealed container in the fridge and reheat in the microwave.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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