makes 12, from Janet Elsbach at www.araisinandaporpoise.blogspot.com
2 ½ cups of cooked quinoa
1 ½ cups of coarsely grated cheddar, divided
1 c coarsely grated zucchini (about one 7″ zuke)
a generous sprinkling of chopped fresh herbs, like chives or parsley
salt & pepper to taste
Preheat the oven to 350. Lightly spray or brush a 12-cup muffin tin with olive oil.
Combine the quinoa, 1 cup of the cheddar, the zucchini, herbs and 3 of the eggs in a medium bowl and mix well. If it seems dry, add the remaining egg. You want a nice thick batter, not soupy but not a dry, clumpy situation. Add a fat pinch of salt and a few twists of pepper. Divide among the muffin cups and sprinkle the tops with the remaining cheese. Bake about 20 minutes, until nicely golden brown, and cool on a rack to ensure cheesy crispiness on the bottoms (they will sog a bit if left to cool in the pan).
Variations on the theme:
1. Replace the zucchini with shredded baby spinach, or finely chopped, cooked greens like chard or kale. Replace part of the cheddar with some crumbled feta.
2. Add some cubed & roasted sweet potatoes, drained black beans and a handful of chopped cilantro.
3. Add finely grated carrot, and chopped/ steamed swiss chard, and some fresh basil.
4. Roasted or sauteed red onion would be tasty with smoked cheddar or gouda, and a fat pinch of cumin.