Bacon Spinach Mushroom Quinoa Pie
If you have around 55 minutes to spend in the kitchen, Bacon Spinach Mushroom Quinoa Pie might be a great gluten free recipe to try. This recipe makes 8 servings with 121 calories, 8g of protein, and 5g of fat each. For 93 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a side dish. 6 people found this recipe to be yummy and satisfying. Head to the store and pick up bacon, eggs, mushrooms, and a few other things to make it today. It is brought to you by Sumptuous Spoonfuls. With a spoonacular score of 52%, this dish is good. Similar recipes include Creamy Spinach + Mushroom Quinoa “Risotto”, Portabella Mushroom, Onion And Spinach Quinoa, and Bacon Spinach Quinoa Souffle Cups.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon bacon butter (the rendered fat from baking bacon)
2 slices bacon, cooked & chopped
15 - 20 sweet cherry tomatoes, chopped
1 - 1 1/2 cups cooked quinoa
5 eggs
2 - 4 cloves garlic, peeled & chopped
1/2 cup milk
8 oz. mushrooms
1 teaspoon bacon morel salt (recipe here) - or your favorite salt/seasoning
3 cups fresh spinach (packed)
4 - 5 oz. shredded swiss, smoked gouda and/or cheddar cheese
Equipment:
pie form
oven
frying pan
sauce pan
whisk
microwave
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 375 F. Spray a large pie pan with cooking spray and spread the quinoa over the bottom of the pan.
2. 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.
3. Add the bacon and spinach, cover and cook a couple minutes longer, stir, then cook until the spinach is wilted.
4. Pour the spinach mushroom mixture into the prepared pie pan and spread evenly over the quinoa, then sprinkle with cheese.
5. Whisk together the eggs, milk and the 2nd teaspoon of bacon salt.
6. Pour evenly over the mixture in the pie pan. Sprinkle the top with chopped cherry tomatoes.
7. Bake at 375 F. for 35 - 40 minutes or until the pie is set in the middle.
8. Let cool slightly, then enjoy!
9. Store any leftovers in a sealed container in the fridge and reheat in the microwave.
Nutrition Information:
covered percent of daily need
