1-First Step: Get the pan and oven ready Preheat your oven to 350°F. Grease an 8×8 baking dish with butter or margarine so the quinoa egg bake releases easily after baking. This step is small, but it matters because egg casseroles can stick fast if the dish is not coated well.

2-Second Step: Prep the quinoa and mix the base Rinse and drain the 1/2 cup uncooked quinoa. Do not cook it first. That is one of the biggest tips for this recipe, because the quinoa absorbs moisture while it bakes and turns tender in the oven. In a large bowl, whisk together the 8 eggs, 1 1/4 cups milk, 1 tablespoon chopped garlic, 1 teaspoon chopped thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the uncooked quinoa.

3-Third Step: Add the spinach Stir in the 2 cups packed baby spinach, roughly chopped. It may look like a lot at first, but the spinach softens as the casserole bakes. If you are making this for picky eaters, you can chop the spinach very fine or leave out extra veggies altogether.

4-Fourth Step: Pour and cover Pour the mixture into the prepared baking dish. Cover the dish tightly with foil. This helps the quinoa cook through and keeps the egg bake from drying out too soon. Bake for 45 minutes, or until the center is just set.

5-Fifth Step: Add cheese and finish baking Remove the foil, then sprinkle the 1 cup finely shredded cheddar cheese over the top. Bake uncovered for 10 to 15 minutes more, until the top is golden brown and a little crisp. If your oven runs hot, check early so the top does not burn. The note about 170°C matters here because that setting can run too high in some ovens and may brown the casserole too quickly.

6-Final Step: Rest, slice, and serve Let the quinoa spinach egg bake cool briefly before cutting it into 4 servings. A short rest helps the slices hold together better. Serve warm on its own, or add salsa, fruit, or toast on the side if you want a fuller meal.