Crustless Quinoa Quiche - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onions, thinly sliced or 1/2 cup onion
2 teaspoons garlic, minced
1 lb frozen chopped spinach, thawed and drained
2 cups cooked quinoa
1/4 cup low-fat cream cheese, softened
8 large eggs, lightly beaten, I use Egg Beaters
1 cup low-fat cheddar cheese, shredded
1/2 teaspoon adobo seasoning, with pepper

Preparation

Heat oven to 400 degrees.
Heat 1 1/2 olive oil in a 10 inch oven proof non stick skillet over medium heat.
Add onions and garlic and cook, stirring occasionally until onions are soft and translucent, about 10 minutes.
Transfer onion mixture to a medium bowl.
Wipe out pan and set aside.
Add spinach, quinoa, cream cheese to bowl with onion mixture and stir until well mixed.
In a separate medium bowl whisk the eggs, cheddar cheese and Adobo.
Pour egg mixture over quinoa mixture and stir well.
Heat remaining oil in skillet over medium heat.
Pour quinoa into skillet pressing down with a spatula into an even layer.
Cook until bottom of quinoa is golden brown.
Transfer skillet to preheated oven.
Cook until quiche is cooked through (thin knife inserted into center of quiche comes out clean) and top of quinoa is lightly browned.
About 15-20 minutes.
Carefully invert quiche onto serving dish and cut into wedges.
Serve warm or at room temperature.