Cheesy Quinoa Quiche Cups for a Holiday Brunch

I know I'm late, but I think I'll jump right on the quinoa bandwagon. It's good stuff and this recipe is a great example. In addition to all the health benefits of quinoa it is easy to prepare by giving it a quick rinse and then boiling for about 15 minutes in 1 to 2 ratio of water or broth (twice as much liquid as quinoa). It adds a nice mild flavor and chewy texture that doesn't overpower the other ingredients.  I'm not promising that I will consistently pronounce it correctly, however, so maybe they won't let me on the bandwagon. Once you read a word and have a pronunciation in your head, its hard to adjust. Hard, but doable if I can just get on that bandwagon!





Only one cup of cooked quinoa is shown but I used two cups.
I made these little cups for a Christmas brunch and they were yummy! An added benefit was that they are gluten-free so everyone could enjoy. They would be perfect for a workday breakfast if you can make ahead, store in the refrigerator and then give a quick zap in the microwave before leaving for work. 

A note about peppers: I included roasted peppers in this recipe. I keep these in my freezer since I grow peppers in my garden each summer and preserve them for winter use. If you don't have roasted peppers, feel free to saute your peppers with the onion. 


Cheesy Quinoa Quiche Cups



1 medium chopped onion

1 tablespoon olive oil
1/4 cup diced roasted peppers
1/4 cup chopped parsley
6 eggs, lightly scrambled
1/2 teaspoon salt
2 cups cooked quinoa
2 cups shredded cheese


Preheat oven to 350 degrees. Spray muffin tins with cooking spray (approximately 18).  Saute chopped onion in olive oil until well cooked. Cool slightly. 

Using a mixer or by hand mix all ingredients together. Scoop into muffin tins. Bake for 15-20 minutes or until lightly browned. 
Allow to set a minute or two after removing from the oven. Use a butter knife to run around the sides of the quiche and remove from muffin tins. Serve hot. Makes about 18 cups. 


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