Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
Hello my friends, I missed you while I was away last week. We went “camping” in the Okanagan. It feels a bit weird to call it camping, we spent three nights in a travel trailer parked one block off main street in the small town of Oliver, BC.
We did get lots of fresh air and soaked up some good old vitamin D. We ate all of our meals outside in the shade of some beautiful old trees but there were no fire pits and the toilets we used were the flushing kind. Heck, we even had nice hot showers everyday. Nope, not the kind of camping we used to do when our kids were little. Ah well, I’m not going to grumble about missing out on getting grubby and smelly.
The best thing about our trip was getting to spend time with family! I even got to raid my Dad’s tomato patch.
I brought home a nice little box of fresh tomatoes. I used most of them to make some Fresh Tomato Marinara Sauce to put away in the freezer and I used one of the tomatoes to garnish these Veggie Pies.
This naturally gluten free dish is one that I have made often over the years. It’s quick and easy to put together and I love how versatile it is. Don’t like broccoli? Switch it up with another vegetable. Asparagus is lovely in this dish, as is cauliflower. Serve this pie at any meal of the day…breakfast, lunch, brunch, dinner, or as a snack.
I usually make one large veggie pie but my beautiful old glass pie plate had a great fall, along with one of the nicest gluten free apple and pear pies you’ll ever have seen. Unfortunately, the fall happened before I could to snap any pictures of my masterpiece. Both the pie and the pie plate were a complete write off. I may have uttered a few curse words.
Until I replace my old glass pie plate, these oversize (24 ounce) ramekins make a good stand in. I’m sure individual size ramekins would work well too, or you could make bite size mini quinoa veggie pies in a muffin tin.
Recipe: Crustless Quinoa Veggie Pie
Summary: This dish comes together quickly and you can eat it for any meal of the day, or as a snack.
Gluten Free | Refined Sugar Free | Grain Free | Vegetarian
Inspiration for this recipe comes from Eating Alive
- 1 Cup quinoa, cooked (about 1/3 cup uncooked, rinsed and boiled for 12 minutes in 2/3 cup of water)
- 1 head of fresh broccoli, about 2 Cups florets, steamed for 2-3 minutes
- 4 large eggs, I use organic, free range eggs
- 1/3 Cup milk or dairy free substitute of choice
- 1/2 Cup Asiago cheese, grated, or cheese of choice
- 1 small carrot, grated, about 1/2 Cup
- 1 Tbsp green onion, chopped (optional)
- 1 garlic clove, minced
- 1/2 tsp oregano
- 1/4 tsp sea salt
- 1 small ripe red tomato, cut in thin strips and then in half, used to garnish a pinwheel pattern on top
- Preheat oven to 350º F. Lightly butter or oil a 9 inch pie pan, or two 20 ounce ramekins, or 4 individual ramekins.
- Prepare the broccoli and quinoa, set aside to cool.
- Add eggs to a medium bowl, lightly beat the eggs. Stir in the milk. Add grated cheese, carrot, green onion (if using), garlic, oregano, and salt. Add the cooled broccoli and quinoa, stir until well mixed.
- Spoon the mixture into prepared pan(s). Arrange the tomato strips in a pinwheel shape on top.
- Bake at for 25 to 30 minutes, 20 to 25 for smaller ramekins, or until the eggs set. You can put the pies under the broiler for a minute or two to brown the top.
Recipe by Laureen
- This veggie pie is also good with asparagus, or cauliflower in place of the broccoli.
- You can use red pepper strips in place of the tomato slices on top.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Refined Sugar Free | Grain Free
Number of servings (yield): 4
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
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My Meatless Mondays hosted by Chaya at My Sweet and Savoury
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Fat Tuesday hosted by Jill at Real Food Forager
Hearth and Soul Hop hosted by April at 21st Century Housewife
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Melanie at Pickle Me Too
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Allergy Free Wednesdays hosted by Amber at The Tasty Alternative
Recipe Box hosted by Chaya at Bizzy Bakes
Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
This Is Real Thursday hosted by France at Beyond The Peel
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Allergy Friendly Friday hosted by Cybele Pascal
Gallery of Favorites hosted by Alea from Premeditated Leftovers
Foodie Fridayhosted by Diane at Simple Living with Diane Balch
Gluten Free Fridayshosted by Cindy (and others) at Vegetarian Mamma
Snacktime Saturdayhosted by Margaux at Young Nesters
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