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1
Preheat oven to 425u00b0F.
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2
Toss yams or squash in 1 Tbsp olive oil, 1/2 tsp salt, cayenne and 1/4 tsp pepper. Roast on a parchment lined cookie sheet in oven for 15-20 minutes or until a knife is easily inserted. Set aside. Reduce temperature of oven to 375u00b0F.
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3
In a small saucepan, bring chicken broth to a boil. Add quinoa, stir once and cover. Reduce heat and simmer for 12-15 minutes. Set aside.
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4
In large fry pan or dutch oven, saute onions in remaining 1 Tbsp. olive oil until translucent. Add mushrooms and garlic and saute until onions are just starting to caramelize and mushrooms just starting to brown.
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5
Add spinach to mixture and stir until just wilted. Remove from heat.
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6
In a large mixing bowl, whisk together eggs, parsley, sage, oregano, thyme, and remaining 1/2 tsp salt and 1/4 tsp pepper.
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7
Add cooked quinoa, roasted yams or squash and sauteed vegetable mixture. Stir to combine.
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8
Stir in cheddar and 1/2 cup of gruyere or swiss cheese.
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9
Divide mixture amongst 2 pie plates sprayed lightly with oil and smooth the tops with a spatula. As an alternative, you could put the entire mixture in a casserole or baking dish.
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10
Top mixture with sliced tomatoes, parmesan cheese and remaining 1/4 cup gruyere or swiss. Season lightly with salt and pepper.
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11
Bake gratins for 20-25 minutes, or until egg is cooked through and cheese just starting to brown. I sometimes broil the dish for the last 2 minutes to enhance the browning on the cheese (if you do this, watch it closely!).
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12
Serve in wedges with a green salad.
