Baked Quinoa Casserole with Peruvian Potatoes and Cheese

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2 tablespoons olive oil

2 leeks, white part only, cleaned and sliced

2 cloves garlic, peeled and diced

1 green bell pepper, diced

1 red bell pepper, diced

4 eggs

3/4 cup low-fat milk

1 cup quinoa, cooked

1 1/2 cups grated smoked cheddar cheese

1 pound Peruvian potatoes, unpeeled, diced and steamed

Salt and pepper to taste

1 teaspoon thyme leaves