Nonstick cooking spray
½ cup quinoa
8 ounces sliced fresh mushrooms
1 cup loosely packed, coarsely chopped fresh spinach
½ cup sliced, halved leeks
4 ½-ounce slices turkey bacon, cooked and coarsely crumbled
4 eggs, lightly beaten
1 cup refrigerated egg product
1 can (12 ounces) evaporated fat-free milk
½ cup Gruyere or Havarti cheese, shredded
½ teaspoon salt
⅛ teaspoon ground black pepper
Preheat oven to 350°F. Coat a deep 10-inch pie plate with cooking spray.
Rinse quinoa. Using a rubber spatula, spread quinoa evenly 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.
Bake for 55 to 60 minutes or until set in the center and browned on top.
Nutrition Facts (for 1 of 6 servings):
Recipe courtesy of Diabetic Living Online