½ cup black quinoa
1 tablespoon oil
knob of butter
1 large leek, white and pale green stem thinly sliced
150 grams streaky bacon, sliced 1cm pieces
2 cloves garlic, crushed
1 teaspoon finely chopped rosemary
1½ teaspoons whole cumin seeds
120-gram bag baby silverbeet or spinach leaves
½ cup cream
6 large eggs, size 7
1 cup grated aged cheddar cheese
100 grams crumbled feta cheese
sea salt and ground pepper
3 large eggs, size 7
8 cherry tomatoes, halved or 3 medium tomatoes, sliced
½ cup grated aged cheddar cheese
1 tablespoon cream
Line a 38cm x 25cm lipped baking tray with baking paper.
Preheat the oven to 160°C fan bake.
Rinse the quinoa in a fine sieve then place in a saucepan. Cook in plenty of boiling water until just cooked, about 12 minutes. Drain and rinse in cold water then drain well again to remove as much excess water as possible. Set aside.
Heat the oil and butter in a large sauté pan and add the leek, bacon, garlic, rosemary and cumin seeds with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally until the leek is tender.
Add the silverbeet leaves and turn to wilt. Cool.
Whisk the cream and eggs in a large bowl and season with salt and pepper. Add the quinoa, the cooled leek mixture and both of the cheeses and stir everything together.
Tip into the baking tray and spread evenly.
To cook: Make 3 large indentations in the leek mixture and break an egg into each one. Add the tomatoes then scatter over the cheese. Drizzle a little cream over each egg then season with a grind of pepper.
Bake for 25 minutes until the filling is set in the centre and the top is lightly golden.
To serve: Cut into portions and serve with a bowl of crisp sautéed potatoes and a salad, if desired.