Quinoa And Kale Crustless Quiche Recipes

QUINOA AND KALE CRUSTLESS QUICHE

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!

CRUSTLESS QUINOA QUICHE

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.

QUINOA CRUSTLESS HAM AND KALE QUICHE

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.