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Quick Quinoa Crusted Quiche

Servings: 12

Ingredients

  • 1 each cooking spray
  • 1/3 cup quinoa, uncooked
  • 1/4 cup, chopped onion
  • 1 1/4 cup, cubes butternut squash
  • 6 large egg
  • 1 cup cottage cheese
  • 1/2 cup cheddar cheese, shredded
  • 2 tablespoon Parmesan cheese, grated
  • 1 teaspoon parsley, dried

Instructions

  • Preheat the oven to 350 F, and grease 12 muffin cups very well with nonstick spray.
  • Spoon 1 teaspoon quinoa into each muffin cup.  Carefully tilt the pan to cover the bottom and up the sides about an inch. 
  • Finely grate the onion and butternut squash.  Stir together the remaining ingredients in a medium bowl.
  • Spoon into muffin cups, filling about 3/4 full.
  • Bake for 28-30 minutes or until firm to the touch and golden brown around the edges.
  • Let cool for in the pan on a wire rack for at least 10 minutes, then run a sharp paring knife around the edges to carefully help lift out the muffins. (Go slowly, they are dense!)
  • Serve warm or at room temperature.
  • Store in the fridge for up to 3 days or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.