Crustless quinoa and feta quiche

Right, apologies for the massive gap in posts. I moved jobs to a great new role with a food tech company. The only downside is that I've been super busy for the last month and a bit. There has still been lots of cooking but taking the time to write it up has been tricky! Going to try and power through the recipes for the last month to make up for the gap tonight. We'll see how far we get!

I've always struggled with breakfast, I don't like to eat very first thing in the morning but can't make it all the way through to lunch with no food. I may have come up with the perfect solution. I love omelettes but they don't tend to travel well. Instead I've gone with a cross between a frittata, omelette and (crustless) quiche. This was an experiment so I didn't write quantities this time but I will make a note for in the future.

Crustless quinoa and feta quiche

Quinoa - cooked and cooled
Kale
Cabbage
Beet tops
Garlic
Butter
Fresh basil
Dried oregano
Chilli flakes
Salt and pepper
Free range eggs - I used 13 but they were pullet eggs from the farmers market
Feta

Preheat the oven to 140 degrees.
Cook the kale, cabbage and beet tops in butter and garlic, allow to cool with the quinoa.
Add the herbs and spices including the salt and pepper.
Beat the eggs and mix through.
Pour the mixture into an oiled cake tin (I use a silicon mould because it's easier to get out - if you're using a standard one then line it to stop any leaks) then top with the feta.
Put in the oven for about 40 minutes until it's fully set.
Allow to cool and cut up into portions.