Chris’ comments: This is an easy breakfast or lunch meal that you can throw together very quickly. It’s an inside out quiche of sorts. You substitute grain for the crust and mix it in instead of lining the baking dish with it. Because of that, it’s naturally gluten free.
It’s a great dish for using up leftover grains, too. The recipe calls for uncooked millet, which is a grain I enjoy working with, but you can also substitute quinoa or rice. You can start with cooked grain, if you prefer.
This recipe serves two but can easily be adjusted for a larger gathering. I baked mine in individual portion sized ramekins but you should be able to bake larger sizes in a baking pan without a problem.
I topped mine with an apple wood smoked Gouda cheese that browned up nicely on top. The smell throughout the house was heavenly as this was baking.
We’re used to more spicing than is called for here. The next time I make this I might include some sauteed shallots, and I would increase the amount of spinach. It tasted good and I could have used more of it. I might include some nutmeg, too. Basically, whatever would would normally put into a quiche would work well here, too.
• ½ cup uncooked millet
• 1½ cups water
• ½ teaspoon salt
• 1 cup roughly chopped baby spinach
• 4 eggs
• 1 cup milk
• ¼ teaspoon salt
• 1 teaspoon fresh thyme
• 2 tablespoon fresh chives
• 2 slices of smoked Gouda cheese
In a medium pot over low heat, add millet to lightly toast for 2-3 minutes.
Pour in 1½ cups water and salt, bring to a boil, and reduce to a simmer. Cook until water is absorbed, 15-20 minutes.
Preheat oven to 375˚.
Lightly oil two 5″ ramekin. Toss millet and spinach together and place in ramekin. Whisk together eggs, milk, salt, thyme, and chives. Pour over spinach/millet mixture and lightly smash millet down until covered by eggs.
Place cheese on top and lightly press down again.
Bake for 25-30 minutes until egg mixture has set and puffed up.