Nutty quinoa takes the place of the classic gluten-filled crust. An egg and bacon filling satisfies for dinner just as well as for breakfast.




  • Preheat oven to 350°F. Coat a deep 10-inch pie plate with cooking spray.

  • Rinse quinoa. Using a rubber spatula, spread quinoa as evenly as possible over the bottom of the prepared pie plate.

  • In a medium bowl stir together mushrooms, spinach, leeks, and bacon. Spread mushroom mixture evenly over the quinoa.

  • In a large bowl whisk together the eggs, egg product, evaporated milk, shredded cheese, salt, and pepper. Pour into the pie plate (it will be full).

  • Bake for 55 to 60 minutes or until set in the center and browned on top.

Nutrition Facts

288 calories; 12 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 163 mg cholesterol; 571 mg sodium. 583 mg potassium; 15 g carbohydrates; 1 g fiber; 4 g sugar; 20 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 1 mcg vitamin b12; 313 mg calcium; 3 mg iron;