Crustless Quiche, Part 2

As a fan of crustless quiches, I have made this recipe so many times that I feel pretty confident in adjusting other recipes, and sometimes winging-it based on my knowledge of the essential ingredients and ratios. But the recipe below involved a component I had never thrown into the mix before, quinoa! So I followed this recipe without any major adjustments and it was pretty delicious. The texture was really unique, and the kale/quinoa combo made for a pretty hearty little slice of quiche! My only contention was that it was a touch dry, so next go around I may add a couple splashes of milk and possibly an extra vegetable that will release its water content into the quiche while baking. PS: If you're not already on Pinterest, you should join! I find tons of delicious recipes on there, including this one.

Shopping List

  • 1/2 cup Quinoa
  • 1 cup water
  • 2 tablespoons Olive Oil
  • 1 bunch Kale, stems removed and cut into ribbons
  • 1 Vidalia Onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1/2 cup white cheddar cheese
  • 3 ounces cream cheese, cubed
  • 4 eggs
  • salt and pepper to taste

What & How to Do It

  1. Preheat the oven to 350° and prepare a 9" pie dish (either butter the dish thoroughly or spray with baking spray). Rinse the quinoa, then combine it with the water in a small pot. Bring to a boil on medium-high heat and then reduce to a simmer and pop the lid on. It will take about twenty minutes to cook, so take a peek around then and if all the water is gone, put the lid back on, turn off the heat, and leave it covered for another five minutes.
  2. Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned.
  3. Remove the onions from the pan, and place them in a large mixing bowl. Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes. Allow the greens to cool, then squeeze out any extra liquid using a sieve or a clean dish towel.
  4. Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed. In a small bowl, whisk the eggs, then add them to the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper. (We like some hot sauce with our eggs, so at this point we added a few dashes for some extra umpf!)
  5. Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish.