1-First Step: Heat the oven and prepare the baking dish Start by preheating your oven to 350°F. Then grease an 8×8-inch baking dish with cooking spray or butter. This matters because the eggs and quinoa can stick to the edges if the dish is not coated well. A lightly greased pan also helps each slice come out cleaner once the bake is done.

2-Second Step: Rinse the quinoa Place the 1/2 cup uncooked quinoa in a fine mesh strainer and rinse it under cool water. Rinsing removes the natural coating called saponin, which can taste bitter if left on. This step is quick, but it improves the final flavor in a big way. One helpful thing about this recipe is that you do not need to pre-cook the quinoa. It softens during baking, which keeps the process easy and cuts down on extra pots and pans.

3-Third Step: Mix the egg base 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, and 1/2 teaspoon pepper. Whisk until the eggs look smooth and well blended. This creates the base for your egg casserole and helps the flavors spread evenly through the bake. Once the mixture looks combined, stir in the rinsed quinoa. The grains will be suspended in the egg mixture and bake right along with everything else.

4-Fourth Step: Add the spinach Next, fold in the 2 cups packed baby spinach, roughly chopped. Baby spinach works well because it softens nicely in the oven and does not overpower the dish. If the pieces look large, give them a rough chop before adding them so the spinach mixes in evenly. This is also the point where you can think about your own version of the bake. If you want to add a little more color or texture, a handful of chopped onions or diced ham can fit in nicely. Just keep the add-ins balanced so the bake still sets well.

5-Fifth Step: Pour into the baking dish Pour the mixture into the prepared baking dish and spread it out in an even layer. Use a spoon or spatula to move the quinoa and spinach around if they settle in one area. An even layer helps the bake cook more consistently from edge to center. Cover the dish tightly with foil before putting it in the oven. The foil traps steam, which helps the eggs set gently and keeps the top from drying out too early.

6-Sixth Step: Bake until the center starts to set Bake covered for 45 minutes. During this stage, the eggs cook slowly and the quinoa softens. The mixture should look mostly set when you take it out, but it may still seem a little soft in the center. That is normal because it will finish cooking during the last part of baking. If you like to check progress, gently shake the dish. The center should have only a slight wobble, not a wet liquid movement.

7-Seventh Step: Add the cheese and finish baking Remove the foil and sprinkle the 1 cup finely shredded cheese over the top. Cheddar is a popular choice because it melts well and gives the bake a rich, savory finish, but you can use another cheese if you prefer. Return the dish to the oven and bake uncovered for 10 to 15 minutes more. Keep an eye on the top during this final stage. You want the cheese to turn golden brown and crisp around the edges while the center finishes setting. If your oven runs hot, check it near the 10-minute mark.

8-Eighth Step: Rest, slice, and serve Let the bake cool briefly before slicing. This short rest helps it firm up, so you get neat squares instead of a runny mess. After a few minutes, cut the bake into 4 portions and serve warm.