Quinoa and Kale Crustless Quiche

By • August 31, 2011 • 142 Comments

1,215 Save


Author Notes: I first tried a version of this dish at a dinner party. I asked my host for the recipe, and she gave me a copy of her Vegetarian Times. I tried the recipe, "Quinoa and Greens Pie" and hated it! It called for chicory and cooked romaine, and it was nothing like the delicious spinach filled quiche that I had at the Wilson's house. I asked Mrs. Wilson if she made changes to the original recipe, only to find that she had changed nearly everything about it! - Hilarybee

I began my own experimentations on the recipe, keeping the premise of the greens and quinoa held together by eggs. I changed nearly everything else about the recipe, including the number of eggs. After a year, I have a recipe that I love and routinely use. For the greens, I always use kale, but I like to throw in some mustard greens when I have them.
Hilarybee

Food52 Review: Kale and quinoa are a match made in heaven, and it turns out they're even better when you throw some eggs and cheese into the mix. Hilarybee gently wilts the kale, tossing it with caramelized onions, cooked quinoa, cream cheese, sharp cheddar and garlic before folding in some beaten egg -- just enough to hold everything together as the quiche puffs and browns in the oven. If raw garlic isn't your thing, toss it in with the onions right before they're finished caramelizing -- we enjoyed the mild bite. - A&MA&M

Makes about 8 slices

  • 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
  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. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.
  2. Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. 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.
  4. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
  5. Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.
  6. In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
  7. 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. This dish is delightful hot, but even better at room temperature.
Jump to Comments (142)

Tags: breakfast, brunch or dinner, savory

Comments (142) Questions (10)

Default-small
Default-small
Default-small

3 months ago Kari2011

Great recipe for the spring. I had a bunch of kale from my CSA so this was a great use of it. I had 5 egg whites left over from another recipe, so I used those instead of regular eggs plus 1 whole egg. It was delicious.

Default-small

5 months ago Merry

Just made this last night and we absolutely loved it! The Canadian Black Diamond Cheddar put it over the top. Should be a perfect picnic food if spring or summer ever makes an appearance... Thanks for a great recipe!

Hilary_sp1

4 months ago Hilarybee

Glad you enjoyed it.

Img_2300

8 months ago CurioCook

Hey there, this looks great. Any ideas for substitutes for the cream cheese? I'm in New Zealand and they don't do cream cheese here. Maybe a soft feta? Also, have you tried making this in small portions (like muffin/mini muffin pan) and freezing it? Looking for good breakfast on the go ideas and this looks like it could be a contender!

Default-small

8 months ago fearlessem

I think a very soft feta would work... Goat cheese would work well, or soft farmers cheese... I like the idea of mini muffin tins -- I bet that would work well. I've frozen slices and they were good (though to me not as good as fresh...)

Default-small

5 months ago marymary

I just made this for lunch today with what I had on hand. It is delicious. I didn't have any cheddar, so I substituted feta and peppered javarti, along with the cream cheese. I'm a pepper nut, so I sautéed 1/2 a thinly sliced jalapeno with green onion (I'm out of white). I used about 3 cups of chiffonaded (is that the correct past tense?) kale. Thanks for the recipe! So easy and very good without crust.

Hilary_sp1

5 months ago Hilarybee

Yes, I have seen several blog adaptations where muffin tins were used. They looked successful. I've not tried it myself so I can't vouch for it. As for the soft cheese, I personally prefer goat cheese as a sub for the cream cheese.

Stringio

8 months ago Courtney Opem

is this 1/2 cup COOKED quinoa or 1/2 UNCOOKED quinoa?

Photo_(4)

8 months ago twinjadojo

It's uncooked, as she directs you to cook it in the recipe. If you've got leftover cooked quinoa on hand, use about 1 1/2 cups.

Stringio

8 months ago Courtney Opem

Thanks! I guess I should have read the entire recipe first! :)

Hilary_sp1

5 months ago Hilarybee

Sorry I missed this Courtney. Yep, 1 1/2 cooked is the right amount. You can add more for a stiffer quiche or less if you want it looser and more eggy.

Default-small

8 months ago Lori hammer

LOVED it!!! Great tasty way to get your greens

Hilary_sp1

5 months ago Hilarybee

Thank you. Glad you enjoyed it.

Photo_(4)

8 months ago twinjadojo

I made this several times this fall while the chard was crisp on our farm. You can soften the stems along with the onions, and then cook the leaves as directed. Total bliss.

Hilary_sp1

5 months ago Hilarybee

Chard is one of my favorite variations. I also really like mustard greens.

Default-small

9 months ago Cassandra Crichton

I made this for a brunch with friends yesterday and it was DELICIOUS! The only modification I made was adding smoked gouda in with the shredded cheese.

Hilary_sp1

8 months ago Hilarybee

Glad you enjoyed.

Stringio

10 months ago raissa

just did it and it was amazing!

Hilary_sp1

9 months ago Hilarybee

Thank you.

Default-small

11 months ago Nushin

How much is one bunch of kale?? One cuP?

Also does anyone have any tips for chopping kale? Can you chop in a cuisinart??

Cakes

11 months ago Bevi

Check the comments to see if you can find cup amounts. HB talks about 3 cups spinach well chopped at the bottom of this thread - you could finish reading the comments stream. My guess is about 2 1/2 to 3 cups. Bunches of kale vary in size.

Hilary_sp1

9 months ago Hilarybee

Hi Nushin-- I would use about 3 cups of chopped kale. I wouldn't put it through your cuisinart for too long since we don't want it to get too much like paste.

Stringio

12 months ago Tricia Flynn Pierce

I just made this with chia eggs, tofu cream cheese, and manchego cheese. I did increase the cheese because of the other substitutions. I just found out I can eat non cow's milk cheese. I loved it. My very picky husband ate it and came back for seconds!

Default-small

about 1 year ago Suzanne C

My green food averse (meat loving) preschoolers loved this and loved it some more. I used spinach rather than kale. I did 1 1/2 batch which just barely served 2 adults, 6 year old and 4 year old boys. This is quickly becoming an often repeatable recipe at our house. Thank you.

Default-small

about 1 year ago Karen Samuels

I just made the recipe for the first time...just as it stands, except for substituting neuchatel cheese for the cream cheese. It was delish, although I probably could have used some more salt and pepper (first time, didn't want to overdo it!). So, it needed just a little bit of something extra. Now bear with me...this is going to sound bizarre, but I get a curry-flavored kimchee from a local "fermenter," and after tasting your quiche, wonderful as it is on its own, I thought the taste of the curried kimchee would be perfect with the sweet oniony-ness of the quiche...And OMG, I put some on top and it was SOOOOOO good. Gave it a little umami boost. It also made me wonder how this recipe would taste with curry spices. I am intrigued by those who suggest using greek yogurt, too. That sounds like it might be tasty, too. What a great recipe to play with!

Hilary_sp1

about 1 year ago Hilarybee

Karen, thank you for giving it a try. I'm glad you find the recipe adaptable to your needs. It is definitely a "blank" slate and can be served with many different sides, toppings. Made "mini".

Dsc_0048b

about 1 year ago healthierkitchen

Hilarybee, just wanted to tell you how much we enjoy this recipe. I now make it on a regular basis and even my quinoa challenged husband likes it!

Hilary_sp1

about 1 year ago Hilarybee

Thank you. I'm glad you are enjoying it!

Default-small

about 1 year ago Kanom

Just cooked it and it's very yummy, but the texture is quite dense, more like a frittata than a quiche. Is that the way it's supposed to be? Quite good as is, but now I am dreaming about a fluffier, airier version and wondering how to achieve that....

Hilary_sp1

about 1 year ago Hilarybee

Kanom, yes it is a very dense quiche. I call it a quiche because I designed it as a gluten free alternative. If you'd rather call it a frittata, that is fine by me. As to achieving an airier texture, I'd reduce the quinoa by half, and substitute the cream cheese with maybe parmesan or another dry cheese. I'm not sure how well it will hold up, but I think it should be ok.

Default-small

about 1 year ago Kanom

Thanks, will try! Either way, it's definitely going to stay on the rotation, thanks for the recipe :)

Open-uri20140509-17452-1fz4p19

about 1 year ago SpaCook

This is truly delicious! And as several others have already mentioned, it's a great blank canvas--I used baby chard and scapes with great results. Yet another reason to make loads of extra quinoa at the beginning of the week, and a great way to re-purpose the mass of greens I seem to be getting from my CSA these days.

Hilary_sp1

about 1 year ago Hilarybee

I'm glad that you find it versatile and useful. Thanks for commenting and giving it a try.

Stringio

over 1 year ago Heike Hudspath

Love the No Crust idea !i will make it today !

Hilary_sp1

over 1 year ago Hilarybee

Thank you very much. Enjoy!

Default-small

over 1 year ago Amandadp

Fantastic recipe! Definitely will be making this regularly. I had goat cheese on hand so used that instead of cream cheese and I added an extra egg because my mixture seemed a little dry. Thanks for sharing this Hilarybee!

Hilary_sp1

over 1 year ago Hilarybee

glad you enjoyed it. I've found if you use red or black quinoa, they are drier and absorb more of the egg mixture--or you might have just had smaller eggs.

Default-small

over 1 year ago kimber24

Do you think this would work subbing cream cheese with cottage cheese?

Hilary_sp1

over 1 year ago Hilarybee

I'm not sure--it might if you strained the cottage cheese with a cheese cloth. I'd just skip it altogether if you don't want to use cream cheese.

Open-uri20130322-20377-4v6gdu-0

over 1 year ago Eliana A. Dotson

Well, I calculated after I sent my question and this is more or less what I got :

Amount Per Serving

Calories 138.9

Total Fat 6.7 g

Saturated Fat 3.1 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 1.8 g

Cholesterol 87.9 mg

Sodium 108.9 mg

Potassium 93.2 mg

Total Carbohydrate 11.9 g

Dietary Fiber 1.1 g

Sugars 0.1 g

Protein 7.8 g

Vitamin A 22.6 %

Vitamin B-12 5.6 %

Vitamin B-6 3.2 %

Vitamin C 11.2 %

Vitamin D 4.1 %

Vitamin E 0.1 %

Calcium 6.0 %

Copper 1.1 %

Folate 3.8 %

Iron 10.7 %

Magnesium 1.0 %

Manganese 2.2 %

Niacin 0.4 %

Pantothenic Acid 0.1 %

Phosphorus 8.4 %

Riboflavin 8.2 %

Selenium 1.7 %

Thiamin 0.7 %

Zinc 3.2 %

Open-uri20130322-20377-4v6gdu-0

over 1 year ago Eliana A. Dotson

Do you know more or less how many calories this is? is delicious though