This casserole can literally be thrown together in a few minutes. Nothing is precooked, neither the greens nor the quinoa. All the ingredients go into the baking vessel as is–the greens are washed and chopped, and the quinoa rinsed, if necessary. This makes for a looser egg dish than most other baked egg dishes, the greens exude liquid in the casserole. Make sure the greens are quite dry, spin them in a salad spinner or dry them with a towel–you don’t need extra moisture here. I haven’t made this with other grains; I think you could use bulgur, couscous, perhaps millet, but not brown rice, unless you parboiled it first.
1 small to medium bunch greens
1/2 – 3/4 c quinoa
6 – 8 eggs
1 1/4 c milk, or milk and half-and-half
salt and pepper, to taste
1 – 2 t chili sauce; or other spice mixtures, such as curry powder
3/4 – 1 c grated or crumbled cheese
1. Preheat oven to 350°F. Grease a 8″ x 8″ baking vessel, or another, similarly sized. Set aside.
2. Wash greens. Coarsely chop and dry well. Rinse quinoa for a couple of minutes, unless the package states that the quinoa is pre-rinsed. Allow quinoa to drain for a bit.
3. Whisk together eggs, milk, salt, pepper, and chili sauce. Add greens, quinoa, and cheese. Stir to combine. Pour into prepared baking dish. Cover tightly with foil.
4. Bake for 45 minutes. Take out of oven and remove foil. The center will probably still be a little jiggly. Return to oven and bake for another 15 minutes, until filling is set. Allow to sit for 5 minutes or so before serving.