Quinoa and Kale Crustless Quiche

cassie thornburg


The title sounds like a tongue twister, but the recipe is a tongue pleaser! I think you can have anything you want to eat in life, if you eat seasonally, and with moderation.

Kale greens are some of the most vitamin packed greens on the planet.
Quinoa is an ancient grain that is gaining popularity because of it's wonderful taste and nutritional value. It has a yummy "nutty" flavor with a chewy texture.

The only ingredient addition I made was sliced mushrooms. I also added a bit of shredded cheddar on the top during the last 5 minutes of baking. Enjoy!



★★★★★ 3 votes

10 Min
55 Min


  • 1/2 c
  • 1 c
  • 2 Tbsp
    olive oil, extra virgin
  • 1 large
    vidalia onion (these are really mild, but a regular yellow onion would be just fine))
  • 1 bunch
    kale, stems removed and cut into ribbons
  • 8
    mushrooms, sliced
  • 2 clove
    garlic, minced
  • 1/2 c
    white cheddar cheese, grated
  • 3 oz
    cream cheese, cubed
  • 4 large
  • ·
    salt and pepper to taste

How to Make Quinoa and Kale Crustless Quiche


  1. Caramelize the onions: Heat the olive oil in a large pan on medium heat. when the oil is shimmering, add the onions. Cook on medium-low until the onions are very soft and brown. This may take up to 30 minutes. The key is to cook low and slow.
  2. Preheat oven to 350. Butter a 9" pie dish. Rinse the quinoa (I do this in a fine mesh sieve - I find it is the easiest method). Combine the quinoa and water in a pan. Bring to a boil on medium high heat and then reduce to a simmer for 20 minutes, or until the water is absorbed into the quinoa. Set aside.
  3. Here's what the quinoa looks like after it's cooked.
  4. Remove the onions from the pan, and place them in a large mixing bowl. Add sliced mushrooms to the pan with a dab of butter. Saute on medium-high heat to get a nice brown sear on the mushrooms. When cooked, remove mushrooms to the bowl with the onions.
  5. After you remove the thick stems, pile the leaves on top of each other and slice into thin ribbons....
  6. Add the kale into the hot pan with a swirl of olive oil and a TBL or two of water (just enough to keep the kale moist and from sticking to the pan). Cook on medium heat until completely wilted and bright green, about 5 minutes. Allow to cool a bit.
  7. Add kale, cooked quinoa, garlic, cream cheese, and cheddar to the mixing bowl. Stir until evenly mixed.
  8. In a small bowl, whisk the eggs then pour over quinoa/kale mixture. Stir until egg is completely mixed in. Season with salt and pepper.
  9. Pour the mixture into prepared pie dish and bake for about 45 minutes or until top is golden brown. (I also added more cheddar to the top during the last 5 minutes of baking). Let cool for about 5 minutes before cutting.
  10. Yum!

Printable Recipe Card

About Quinoa and Kale Crustless Quiche

Dietary Needs: Vegetarian
Other Tag: Healthy

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