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1
Cook the quinoa in stock or salted water according to package instructions.
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2
Drain and set aside.
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3
Cook the bacon in a skillet over medium-high heat, until brown and crisp.
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4
Transfer to a plate lined with paper towels.
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5
When cooled, crumble it roughly.
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6
Pour out the excess fat from the skillet and lower the heat to medium.
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7
Add the onion and cook for eight minutes, until softened, stirring regularly.
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8
Add the slices mushrooms, cover, and cook for 5 minutes, until browned.
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9
Remove the lid and cook for 2 minutes, until most of the juices have evaporated.
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10
Preheat the oven to 400F and grease a 10-inch spongeform cake pan with oil.
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11
Whisk the eggs, cream, salt, and pepper in a large mixing bowl.
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12
Add the quinoa and mushroom mixture and stir until blended.
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13
Fold in the bacon and parsley.
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14
Pour into the prepared cake pan, level the surface with a spatula, and bake for 35 minutes, until the top is golden and crusty, and a knife inserted in the centre comes out clean.
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15
Transfer the pan to a cooling rack and let stand for 5 minutes.
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16
Run a knife around the pan to loosen and unclasp the sides of the pan.
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17
Cut in square pieces or wedges with a serrated knife and serve warm or at room temperature.
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18
The cake can be made a day ahead, tightly wrapped, and refrigerated.
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19
Reheat for 10 minutes in a 350F oven before serving.
