This satisfying quinoa bake is a great way to use leftover hard‑boiled eggs—though you may want to boil a few just to make it. Halved eggs are arranged on a bed of cooked quinoa (or rice) and covered in a creamy, cheesy white sauce brightened with mustard. Serve with a crisp green salad for a light, delicious meal.
Spring is slowly arriving in the north. I caught a hint of green along a ditch the other day, only to have snow return today—typical northern Alberta weather. Still, the season feels hopeful: the promise of green shoots, warming sun, and time in the garden lifts the spirits.
Easter adds its own cheer, with family gatherings, special foods, and inevitably, leftovers to use up.
What to do with extra coloured Easter eggs (and maybe a few slices of ham)? Turn them into dinner.
This creamy quinoa bake combines protein‑rich eggs and ham with tangy mustard, sharp cheese, and tender quinoa (or rice) for a comforting, spring‑ready dish.
How to Make the Egg and Quinoa Bake
Start by mixing diced ham, cheese, and chopped herbs into cooked quinoa or rice and spread the mixture in a greased baking dish.
Slice your hard‑boiled eggs in half and nestle the halves into the quinoa base.
Top everything with a creamy mustard sauce and a little extra cheese, then bake until golden, bubbling, and crisp at the edges.
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A few other ways to use extra hard‑boiled eggs:
Eiersalat – German Egg Salad with Apples & Pickles
Springtime Egg and Chive Pasta Salad
Bacon, Egg, and Spinach Salad with Mustard Vinaigrette
Ham ‘n Egg Salad with Flax Crackers
Classic Pickled Eggs
Turmeric Pickled Eggs
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Notes: This casserole is ideal for leftover Easter eggs and ham. If you used turkey or lamb instead of ham, add an extra ½ teaspoon of salt to the sauce because turkey is less salty. For a vegetarian version, omit the meat and add frozen peas or other leftover vegetables.
Brown or white rice work well in place of quinoa. A strong cheddar (sharp or extra‑old) gives plenty of flavour so you don’t need much—this recipe calls for one cup of grated cheese.
Creamy Mustard, Egg and Quinoa Bake
gluten free option; vegetarian if you omit the meat
- 4–5 cups (1–1.2 L) cooked quinoa or rice
- 8 hard‑boiled eggs
- 1 cup (about 100 g) grated sharp cheddar
- 1 cup (about 150 g) diced ham, cooked meat, or vegetables
- ½ cup chopped parsley, plus extra for garnish
For the Mustard Cream Sauce:
2 tablespoons butter
1 medium onion, diced
2 tablespoons sweet rice flour (or all‑purpose flour if not gluten‑free)
2 cups (480 ml) milk
4 tablespoons (¼ cup/60 ml) Dijon mustard
½ teaspoon salt if using ham (1 teaspoon if using other meat or vegetables)
¼ teaspoon white pepper
Preheat the oven to 350°F (175°C). Grease a 9″x13″ (23×33 cm) pan with butter or oil.
Cook the quinoa or rice and let it cool. Cook and cool the eggs, peel them, and cut in half lengthwise.
Mix the cooked quinoa with the diced ham (or chosen substitute), half the grated cheese, and the chopped parsley. Spread the mixture evenly in the prepared pan and press the egg halves into the quinoa.
Make the Mustard Cream Sauce: Melt the butter in a heavy saucepan and sauté the onion until translucent, about 5 minutes. Sprinkle in the flour and stir to coat the onions. Add the milk gradually—about ¼ cup (60 ml) at a time—stirring and cooking after each addition until the sauce is smooth and bubbling. Remove from the heat and whisk in the Dijon mustard, salt, and white pepper. If the sauce is too thick to pour, thin with a few tablespoons of additional milk or water.
Pour the sauce evenly over the eggs and quinoa, spread gently to the edges, and sprinkle the remaining cheese on top.
Bake for about 30 minutes, until the casserole is bubbling and browned around the edges. Garnish with chopped parsley before serving.
Serve with steamed vegetables or a green salad. Serves 5–6.
Guten Appetit!
Other great ways to use boiled eggs include Classic Pickled Eggs, Bacon & Egg Salad with Mustard‑Miso Vinaigrette, or Ham ’n Egg Salad with crackers and asparagus.