Crustless Quinoa And Kale Quiche

15 Aug

Talk about a tongue twister. A protein-packed, vitamin rich dish that is very tasty! Easily customizable, add your favorite meat if you’d like. Goes great with Mild Italian Sausage. An idea I came across on Food52.

Time: 1 hour               Serves: 6-8


  • 1/2 cup Quinoa, cooked according to package instructions & cooled
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 8 oz. sliced mushrooms, optional
  • 1 large bunch kale, stems removed & chopped
  • 2 tbsp red wine vinegar
  • 1/4 cup water
  • 1/2 cup shredded New Zealand White Cheddar
  • 3 oz. cream cheese OR 3 oz. spreadable white cheddar & sage cheese OR 2.5 oz Creamy Goat Cheese (TJ’s), softened on the counter
  • 4 large eggs
  • salt & pepper to taste
  • red pepper flakes, to taste
  • 1/4 cup grated Parmesan

How to make it

  • Heat olive oil and butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, for about 5-7 minutes. Season with salt, pepper and red pepper. Add garlic and cook for another 1-2 minutes.
  • Add mushrooms to skillet and cook, stirring occasionally, for 5 minutes. Add vinegar, water, and kale. Cover allow steam to wilt kale. Stir occasionally, cook for about 7-10 minutes until tender and dark green. Remove from heat and spread out onto a plate to cool. Place in fridge.
  • Preheat oven to 350F. Prepare a 9-inch round pie plate or similar with cooking spray.
  • In a large mixing bowl, whisk eggs. Add cheeses and mix to incorporate. Season with salt & pepper to taste.
  • Add cooled quinoa and cooled kale to egg mixture. Mix to combine. Pour into prepared baking dish, making sure to smooth out the top so its even.
  • Cover with a piece of tin foil. Bake for 30 minutes. Remove foil, top with grated Parmesan and bake an additional 10 minutes. If top has not reached golden brown, place under broiler for about 2 minutes.

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