2½ cups cooked vegetables, diced (corn, carrot, red bell pepper, asparagus, broccoli, green beans, etc.)
1 cup cooked quinoa
5 eggs
1½ cup Half & Half or unsweetened evaporated milk
½ cup Parmesan cheese, grated
1 tablespoon butter, melted
Salt and pepper
¼ teaspoon nutmeg, grated
2 cups Bechamel sauce**
Chopped parsley to garnish
Instructions
Preheat the oven to 350ºF.
In a bowl combine the vegetables, quinoa, eggs, Half & Half, Parmesan cheese, butter, salt, pepper, and nutmeg. Pour in an oiled pyrex or baking pan.
Put this inside a larger roasting pan and fill with hot water up to 1 inch.
Bake for 45 minutes or until set.
Take off the oven and serve hot or warm with Bechamel sauce.
** To make Bechamel sauce melt 3 tablespoons butter in a saucepan. Add 3 tablespoons all-purpose flour, stirring until well incorporated. Add 2 cups hot milk, lower the heat and simmer until slightly thick. You may add 1 bay leaf to the sauce. Season with salt and white pepper.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-vegetable-quinoa-flan/