Set the oven to 350°F. Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the vegetables and garlic and cook for 10 minutes or until tender, stirring occasionally. Season to taste.Beat the eggs and soup in a large bowl with a fork or whisk. Stir in half the cheese. Season as desired. Remove and reserve 1/4 cup egg mixture to add to quinoa. Stir the vegetables into the remaining egg mixture.Stir the quinoa and reserved 1/4 cup egg mixture in a large bowl. Spray a 10-inch deep dish pie plate with vegetable cooking spray. Press the quinoa mixture into the bottom and up the sides of the pie plate to form a crust. Pour the egg and vegetable mixture into the crust.. Sprinkle with the remaining cheese.Bake for 45 minutes or until set. Let cool for 20 minutes before slicing.
1 medium zucchini, thinly sliced (about 1 1/2 cups)1 small yellow squash, thinly sliced (about 1 cup)1 large red bell pepper, diced (about 1 cup)1 small red onion, diced (about 1/2 cup)3 cloves garlic, minced6 egg1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup shredded Parmesan cheese or Asiago cheese or smoked Gouda2 cups cooked quinoa (we thought rainbow quinoa looked the best, but plain works, too)
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