Spinach & Quinoa Impossible Pie

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It’s been a few weeks since I’ve been able to make it down to the Farmers Markets and I was really starting to crave some super fresh and delicious produce. So despite attending a glorious wedding the night before (which may have resulted in my nursing a wee hangover the following morning) I dragged my sorry butt out of bed and made my way down to the Wayville Showgrounds on Sunday morning.

I loaded up on bread, eggs, juice, milk, fruit and vegies and decided to come home and make up something I could take to work with me for the week that was uncomplicated, healthy, filling and delicious. I’ve been doing a fair bit of yoga lately, mostly in the afternoon before dinner so lunch is fast becoming the most important meal of the day for me. I need something that’s going to keep me going for a couple of hours without weighing me down. Soups are great for that in the colder months but now that it’s warming up I’m craving a change and an impossible pie seemed to be exactly what I was looking for.

I don’t really know why it’s called impossible pie, I would describe it as a lighter, fluffier version of a Quiche I suppose. Come to think of it, it kind of bakes like a cake.  It comes together quite easily and then you pop it in the oven to bake. I started with this recipe and re-worked it to make it go a little further. I’ve used quinoa here because it’s so quick and easy to cook, if you don’t have it and don’t fancy buying some (promise you’ll try it one day though) then you can probably leave it out or switch in some rice or cous cous. It might make it slightly heavier so just bear that in mind.

 

5.0 from 1 reviews
Spinach & Quinoa Impossible Pie
 
Prep time
Cook time
Total time
 
Spinach & Quinoa Impossible Pie bakes like a cake and is a deliciously different take on quiche. Serves: 5-6 Adapted from taste.com.au
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 6
Ingredients
  • ½ cup quinoa
  • 1 cup water or stock
  • 1 bunch spinach
  • 1 bunch asparagus
  • 1 zucchini
  • 1 tomato
  • 2-3 big tbspns pesto (I used basil but dill pesto would work equally well here)
  • 4 eggs
  • ½ cup natural yogurt
  • 1 cup milk
  • 1.5 cups wholemeal SR flour
  • colby and parmesan cheese to taste
  • salt and pepper to taste
  • dried oregano (optional)
Method
  1. Rinse quinoa well under running water.
  2. In a small saucepan add the quinoa, stock and bring to a boil with the lid on.
  3. Once boiling, reduce the heat and leave to cook with the lid on for about 15 minutes or until all the water has been absorbed and the grains become slightly translucent.
  4. Once cooked remove from the pan and spread out onto a plate or tray to cool.
  5. Pre-heat the oven to 180 degrees centigrade.
  6. Remove the ribs from the spinach and wash well. Steam until soft (5-10 minutes). Alternatively you can cook in a pan with a little garlic and olive oil until soft and green. Allow to cool for a few minutes and then squeeze out all of the mositure and finely chop. You might need to do this a couple of times to get all the moisture out.
  7. Snap off the woody ends of the asparagus and steam lightly for a couple of minutes. Cut into small pieces.
  8. Grate the zucchini and then squeeze all the moisture out.
  9. Cut up the tomato into small pieces.
  10. Combine quinoa and the vegies in a bowl with the pesto, add salt and pepper to taste.
  11. Grease a medium-large baking dish and then add the vegie/quinoa mix.
  12. Then prepare the batter. Add the eggs and flour to a mixing bowl and combine well. Add the yogurt and then slowly add in the milk while stirring well.
  13. Pour the batter over the vegies and give the pan a good shake. You want to make sure the batter goes all the way to the bottom of the dish.
  14. Top with cheese to taste, I like a mix of grated colby and parmesan. Season with salt and pepper and dried oregano if you're using it.
  15. Put the dish in the oven to bake for about 40 minutes. Test to see if cooked in the same way you would a cake (ie. with a skewer).
  16. Serve immediately with a big green salad. Will keep for a few days in the fridge as well.
 

11 Comments

  • Judy says:

    Erin, this looks superb! I have just discovered quinoa and have been hunting around for different ways to use it. This recipe will do very nicely, thanks. We’ll have enough spinach in the garden to make this soon. I’ve been buying tri-colour quinoa from Central Market – it looks so pretty!

    • Erin B says:

      Hey Judy, thanks for your kind words – I hope you like it! Tri-colour quinoa sounds intriguing, whereabouts did you find it? I also have another quinoa recipe on here if you’re interested: http://wp.me/p1vfWQ-4Q

      • Judy says:

        Erin, the tri-colour quinoa is from the wholefoods stall in the last aisle on the western side of Central Market, opposite the Asian grocer (Lien Heng? I think that’s the name of it) that sells all the herbs and vegies on tables outside the actual shop. With the little Asian lady who has been standing at that cash register FOREVER! (Non-Adelaide readers will think this is a very strange conversation). Goodies and Grains in the Central Market Arcade might sell tri-colour as well.
        Ooh, the Carrot and Quinoa salad looks good too! Thanks

  • This looks fantastic. I adore spinach and this looks like the kind of dish that would be very moreish. I’m not sure how long it would last in our fridge!

  • Christine says:

    Hi Erin, Your Spinach and Quinoa Impossible Pie recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/190?source=blog Congrats again!! 🙂

  • Kendall says:

    Hi Erin, just made this pie for dinner – we desperately needed something healthy after our week of debauchery in Adelaide! Very tasty, I think next time I will try adding some cubed fetta and maybe a little chilli for some extra oomph. Can’t wait to try out some of the other recipes you have on here, the pork and chive dumplings are very high on my list.
    And great work on Friday, everthing was delicious! Expecially those amazing cake pops…

    • Erin B says:

      Hey Kendall, good call on the Feta. Now you have the basic idea down you can go crazy with the combinations! Thanks for letting me know how you went with it, it was great to catch up with you and Neilus over the weekend as well. Take care, Erin.xx

  • Shirley Harley says:

    PLEASE REMEMBER IF YOU ARE LIVING IN THE US, THE 180 TEMP HERE IS 350 DEGREES. I MADE THIS MISTAKE AND COOKING CASSEROLE FOR 30 MINUTES MORE.. LOOKS DELICIOUS.

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