Egg And Veggie Quinoa Pie – Savory Style

Breakfast is, without a doubt, one of my favorite things in life. In fact, I’d go as far as to say that it’s the main reason I get out of bed in the morning.

No, really… have you ever tried to sleep in with a grumbling stomach? Not happening. But seriously, what’s better than waking up to the promise of delicious food?

Especially when it’s made up of ingredients like this…

Eggs. Veggies. Quinoa. Perfection.

This probably isn’t the best time to admit this, but I’ve never really been an eggs-for-breakfast kind of girl. As far back as I can remember, I’ve always preferred starting my day on a sweet note.

Sugary cereal as a little kid (Cinnamon Toast Crunch and Lucky Charms, specifically); PopTarts as a teen; and oatmeal swimming in honey as an adult. What can I say? I have a bit of a sweet tooth.

That being said, I realize that there are actually people out there who do enjoy a more hearty start to the day; with eggs, in particular, being a favorite. And for good reason!

We’re well past the days where eggs are being blamed for all the world’s evils raising cholesterol and causing heart disease. In fact, they’re finally being recognized as the little nutritional power houses that they are.

Whole eggs contain the highest quality protein, including all nine essential amino acids which our bodies can’t synthesize. They’re also a great source of vitamins A, D, E, and the entire B complex, as well as many essential minerals like calcium, iodide, iron, and zinc.

And if that’s not enough for you, studies have shown that a protein-packed breakfast containing eggs not only provides you with plenty of stable energy, but can aid in weight management by helping you feel fuller longer.

Geez. Now that I’ve written it all out like that, I should probably start swapping out some of my oatmeal bowls for egg dishes. But I have been!

One of the beautiful things about being a recipe developer and testing new recipes on an almost-daily basis is having to eat the product of those recipes.

I realize that using a word like having might not be the most positive way to describe it, but when you spend a lot of time experimenting in the kitchen, you end up with a lot of food lying around, and… well… someone’s gotta eat it!

Since I’m not married and currently dating a man who’s serving in the military (and therefore always gone), guess who that someone gets to be? Mmm hmm. This girl right here.

I’m not a fan of wasting food, and there’s only so much of it that I can pawn off to family and friends, so a lot of it ends up either frozen for future use, or sitting on the dinner table…

Not that I’m complaining — it adds a little bit of [forced] variety to my diet. See, you’re looking at a girl who goes through “phases” with her meals and can easily fall into the habit of eating the same.exact.thing every day if left to her own devices.

That Pop tart phase I mentioned going through in my teens? I think it lasted for at least a year. And my current oatmeal obsession? Probably going on something like four years strong. What can I say?

When I like something, I really like something… and I have a feeling this dish may just become a new obsession.

Egg and Veggie Quinoa Pie

  • 1.5 cups low sodium vegetable broth
  • 1 cup uncooked quinoa
  • ½ cup shredded cheese
  • 1 clove garlic, minced
  • 2 tsp. dried parsley
  • 2 tsp. dried basil
  • 8 eggs
  • 1½ cups broccoli florets, chopped
  • 1½ cups red pepper, chopped
  • 1 cup crimini mushrooms, chopped
  • 2 tsp. dried oregano
  • ¼ tsp. salt
  1. Rinse quinoa in cold water. Bring vegetable broth and quinoa to a boil in sauce pan. Reduce heat to low and simmer uncovered until quinoa is tender and liquid is absorbed; about 12 – 15 minutes.
  2. Preheat oven to 375F and generously grease a 10-inch pie plate with cooking oil. Set aside.
  3. Remove quinoa from heat and stir in cheese, garlic, and 1 tsp. of both parsley and basil. Let stand for 5 minutes until cooled.
  4. Add 2 eggs into the quinoa mixture, stirring well until fully incorporated. Press onto bottom and up side of your pie plate. Bake until set; about 10 minutes.
  5. Meanwhile, spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add broccoli, pepper, mushrooms, oregano, and salt, cooking until vegetables are softened; about 5 minutes.
  6. Remove quinoa crust from the oven, and spread the veggie mix evenly over the top. Whisk the remaining eggs (6), parsley, basil, and salt in a bowl; pour over the vegetables. Return to oven and bake until golden and knife inserted into centre comes out clean; about 30 minutes.
  7. Allow to cool before slicing into individual portions.

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