Quinoa and Kale Crustless Quiche
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!
- 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
- 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
- 1Caramelize 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.
- 2Preheat 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.
- 4Remove 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.
- 8In a small bowl, whisk the eggs then pour over quinoa/kale mixture. Stir until egg is completely mixed in. Season with salt and pepper.