For 4 people
For 4 people
Cook the quinoa in salt water which makes its volume twice and a half times. Cook until the little white germ appears.
In a pan, melt the onion strips in olive oil, then add the thyme and the zucchini pieces.
After 10 minutes of cooking over medium heat, add the mushrooms of mushroom and season. Simmer for 5 minutes.
Then mix the quinoa with the vegetables, adjust the beaten eggs and the liquid cream.
Butter a gratin dish and pour the preparation into it.
Bake for 40 minutes at 200°C.
Take the gratin out of the oven when the top is golden golden.
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