Crustless Kale Quinoa Quiche Recipes

Steps:

• 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. Enjoy!
• 10. Yum!

Steps:

• 1. Put the cooled quinoa in a mixing bowl (I usually make it the night before). Add eggs, cheese, sour cream, spices, garlic, Dijon mustard, and pepper. If you've salted the water your Quinoa was cooked in I would hold off on adding salt to the mix.
• 2. Heat olive oil in large fry pan, saute' onions till they start to caramelize. Add mushrooms and saute for a few minutes. Add ham and kale (or spinach). Cook till kale starts to wilt, 3 - 4 minutes. Let the mix cool slightly before adding to Quinoa egg mix.
• 3. Pour into a well greased (I used the Pam Baking spray) 8 x 8 baking dish. Bake for 30 minutes at 350 degrees (note: cooking times may vary). Run a knife into the center to check for doneness. Top with shredded Parmesan and parsley sprinkles. Allow to rest for 5 minutes before cutting to serve. If serving for breakfast add some cut fruit to the dish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
• Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
• Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

Steps:

• For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
• In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
• Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
• For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
• In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
• Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.

Steps:

• Heat oven to 400 degrees.
• Heat 1 1/2 olive oil in a 10 inch oven proof non stick skillet over medium heat.
• Add onions and garlic and cook, stirring occasionally until onions are soft and translucent, about 10 minutes.
• Transfer onion mixture to a medium bowl.
• Wipe out pan and set aside.
• Add spinach, quinoa, cream cheese to bowl with onion mixture and stir until well mixed.
• In a separate medium bowl whisk the eggs, cheddar cheese and Adobo.
• Pour egg mixture over quinoa mixture and stir well.
• Heat remaining oil in skillet over medium heat.
• Pour quinoa into skillet pressing down with a spatula into an even layer.
• Cook until bottom of quinoa is golden brown.
• Transfer skillet to preheated oven.
• Cook until quiche is cooked through (thin knife inserted into center of quiche comes out clean) and top of quinoa is lightly browned.
• About 15-20 minutes.
• Carefully invert quiche onto serving dish and cut into wedges.
• Serve warm or at room temperature.