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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