Friday, February 8, 2013

Quinoa and Kale Crustless Quiche

This evening's dinner was somewhat of a throw together.  We have a ton of veggies from the CSA and I have to eat them soon because we get another box tomorrow.  The boys are sick (bleh) so I wanted a quick and easy meal.  What is quick and easy...hmmmmm????  QUICHE!  But I don't have a pie shell and I'm not making one (snicker).  Wait, I know!  CRUST-LESS QUICHE!  So I decided we were going to have a crust-less quinoa and kale quiche with butternut squash on the side. 

First I cooked the quinoa per package instructions

 While the quinoa was cooking, I sauteed shallots and garlic in olive oil

Next was wilting the kale and chard 

 Then mixing everything together

Adding in some eggs and half & half

 Combining egg mixture with quinoa mixture

Ready for the oven


This quiche was a super hearty meal.  I was full on one slice.  And you know that never happens with regular quiche!  Here's a loose recipe if you'd like to try it too.  BTW, this meal is vegetarian.  I was really pleased with that.  Especially since it was super filling.


1/2 cup quinoa
1 cup water
olive oil (I eyeball the amt I use to saute things)
couple of garlic cloves minced
1 elephant shallot minced
1 bunch of kale (stems pulled and leaves cut into tiny pieces) I used kale and chard
1/2 to 3/4 of a bar of cream cheese cut up into cubes (make them tiny)
1/2 cup cheddar cheese
1/4 - 1/2 cup half & half
salt & pepper to taste

Bring water to boil, add quinoa and let simmer. 

While that is cooking, saute the shallots and garlic in olive oil till the shallots are carmelized.  Once this is done, remove the shallots and garlic from pan into a mixing bowl to cool.  

Place chopped kale into same pan and wilt down.  It should only be in there a few minutes.  It will be a nice bright green.  Once these are wilted, put them into the mixing bowl with the shallot/garlic to cool as well.

Now add the cooked quinoa, cream cheese, cheddar cheese and salt and pepper.  Mix well.

In another bowl, add eggs and half & half.  Beat well, then add to quinoa mixture.  Fold ingredients well.

Place in a greased baking dish (I used olive oil spray).  I used a 8 inch round corning ware dish, but use whatever you have on hand.

Bake at 350 for 45 minutes.  

I didn't end up eating mine right out of the oven.  I let it sit and get to a nice warm temperature...not quite room temp, but close.  It was great.  The butternut squash was mashed and had a little butter and brown sugar in it.  If you make this and swap anything out, let me know how it tastes!  

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