Page 14 - Workzbe Cookbook

Spinach Quinoa Quiche

This breakfast may take some prep to make BUT it is so worth it and a great meal prep item. It
will provide plenty of fiber and protein, keeping you satisfied during your busy mornings.

Ingredients: Directions:
1. Preheat the oven to 350 F.
- 1/3 cup quinoa
2. Have a muffin tin on hand.

(uncooked) 3. In a small saucepan with a lid, combine quinoa and water.
4. Cover, bring to a boil, and reduce heat to a simmer.
- 2/3 cup water
5. Cook until water is mostly absorbed, 12 to 13 minutes.
- 4 oz spinach 6. Remove from heat and leave covered for 3 to 4 minutes.

7. Remove cover, fluff, and let cool.
(frozen/chopped, ~1 cup)
8. While the quinoa is cooking, place the frozen spinach in a

- 6 large eggs small microwave-safe bowl and cook on high power just until
thawed, about 1 to 1 ½ minutes.
- ¼ tsp thyme
9. Press down on the spinach with a spoon and pour off
- 2 pinches sage excess liquid.

10. Spread spinach out in the bowl to speed cooling.
- ¼ tsp salt
11. In a medium bowl, whisk the eggs.
- 1/16 tsp black pepper 12. Add thyme, sage, salt, pepper, scallions, and whisk.

13. Mix in cooked quinoa, bacon, spinach, and cheese.
- 3 Tbs scallion greens
14. Grease 9 cups of a muffin tin very generously with baking
(finely minced) spray or oil.

- 1 ¾ oz bacon (3 slices) 15. Use a soup ladle or a large spoon to divide the mixture into
the muffin cups, filling them to 1/8 inch below the top.
- 1 cup Cheddar cheese 16. Bake in the middle of the oven until quiches are set and

(shredded) slightly golden around edges, 18 to 20 minutes.
17. Remove from the oven and let them cool for 10 minutes.