Broccoli, Cheese and Quinoa Casserole (Recipe)

Broccoli casserole with cheese and cooked quinoa for a satisfying vegetarian main dish.

Course vegetarian main

Cuisine American

Keyword Broccoli Casserole

Prep Time 30

Cook Time 35

Total Time 1 5

Servings main entrees

Calories 638.9kcal

Author Susan Pridmore

3 tablespoons extra virgin olive oil
1 cup yellow onion finely diced
5 cloves garlic minced, divided
1 teaspoon kosher salt divided (or ½ teaspoon table salt)
3 cups fresh broccoli chopped into small bite-sized pieces
2 cups cooked quinoa
2 large eggs
1 cup 2% milk or whole milk
1 tablespoon Dijon mustard
1 ½ cups grated fontina cheese, or other melty cheese such as Monterey Jack or cheddar cheese
2 tablespoons unsalted butter
½ cup Panko bread crumbs

Preheat the oven to 350˚F.
Note: if you don't have cooked quinoa on hand, start it first.
In a large sauté pan, heat the oil over medium-high heat. Add the onions, and sauté until the onions are softened, about 10 minutes. Add 3 cloves of the minced garlic, ½ teaspoon kosher salt and the broccoli. Sauté for another 5 minutes. Add the quinoa and toss. Transfer it all to an 8" X 8" casserole pan, and spread to even out.
In a large bowl, whisk together the eggs, milk, mustard, and remaining salt. Fold in the cheese, and pour over the broccoli mixture in the casserole dish Gently toss with a spoon to coat, and to evenly distribute the grated cheese.
Pro-tip: If the broccoli-quinoa mixture isn't cooled a bit, there is a serious risk of curdling (scrambling) the eggs when the mixture is folded into the liquid.
Melt the butter in a small skillet over medium heat. Add the remaining garlic and sauté for 1 minute. Add the Panko bread crumbs and a pinch of kosher salt. Sauté until the bread crumbs turn a golden brown, tossing them occasionally with a rubber spatula. Sprinkle over the top of the casserole. (These flavored breadcrumbs can be made ahead and refrigerated for up to a month.)
Bake for 30 minutes.