Quinoa and Kale Crustless Quiche

By • August 31, 2011 • 142 Comments

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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)

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5 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.

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6 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

5 months ago Hilarybee

Glad you enjoyed it.

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9 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!

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9 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...)

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7 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

6 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

9 months ago Courtney Opem

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

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9 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

9 months ago Courtney Opem

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

Hilary_sp1

6 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.

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9 months ago Lori hammer

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

Hilary_sp1

6 months ago Hilarybee

Thank you. Glad you enjoyed it.

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10 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

6 months ago Hilarybee

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

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10 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

10 months ago Hilarybee

Glad you enjoyed.

Stringio

11 months ago raissa

just did it and it was amazing!

Hilary_sp1

11 months ago Hilarybee

Thank you.

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12 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

12 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

11 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

about 1 year 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!

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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.

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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".

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over 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

over 1 year ago Hilarybee

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

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over 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

over 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.

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over 1 year ago Kanom

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

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over 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

over 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!

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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.

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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.

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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 %

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over 1 year ago Eliana A. Dotson

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

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over 1 year ago Tracey Marshall

Best Kale recipie Ive eaten. Thanks for sharing. Love it. 5 Stars

Hilary_sp1

over 1 year ago Hilarybee

thank you so much! glad you enjoyed it.

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over 1 year ago Eliana A. Dotson

thank you Hillary =) , my hubby and I loved it! thank you so much for sharing

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over 1 year ago Eliana A. Dotson

this was super delicious and easy to make, thank you so very much!! love the recipe

Hilary_sp1

over 1 year ago Hilarybee

I'm glad you enjoyed it! Thanks for giving it a try and calculating out the calories.

Stringio

over 1 year ago Irene Van Nostrand

I really enjoyed this recipe. I liked it because it was less eggy and cheesy. I had some rainbow chard that I needed to use so I mixed it in with the kale. I think I am going to try to add roasted sweet potato cubes in one and see how it turns out.

Hilary_sp1

over 1 year ago Hilarybee

I'm glad you enjoyed it. Thanks for giving it a try.

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almost 2 years ago beachpoet

Very good - but I don't know if I'd call this a quiche. It has a much more loaf-like consistency. In fact, baked in a loaf pan, it would make a great veggie loaf! Highly adaptable, it's a great base recipe for just about anything you want to add to it. Will make again!

Hilary_sp1

over 1 year ago Hilarybee

Glad you can adapt it to suit your needs. Enjoy!

Stringio

almost 2 years ago Jenn Trott-Bopp

This was awesome! I used egg whites, red onion, yellow cheddar cheese and the lower fat cream cheese. MOPS group loved it :-) Thanks!

Hilary_sp1

almost 2 years ago Hilarybee

You are welcome! Glad you enjoyed it and could adapt the recipe to your needs.

Stringio

almost 2 years ago Angela Parsons

Found this on Yoyomama and look forward to making it!

Hilary_sp1

almost 2 years ago Hilarybee

I'm glad you found us, thanks for checking it out!

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almost 2 years ago VGCooks

Thanks for such a great (and highly adaptable) recipe! I make it frequently with spinach. It has become my go to dish for pot-lucks, dinners for friends who've had a baby and me whenever I want a quick and delish breakfast, lunch or dinner.

Hilary_sp1

almost 2 years ago Hilarybee

I'm glad you are enjoying it!

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over 1 year ago AlexisK

When made with spinach - about how much spinach did you use? Thanks!

Hilary_sp1

over 1 year ago Hilarybee

Alexis, if you are using baby spinach, I'd use about three cups. If you are using large leaf spinach, I'd say about 2 1/2 cups well chopped.

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about 2 years ago SusanMarie

How about using the fairly new cooking creamed cheese instead of the block? I am going to try this recipe. Sounds like!

Hilary_sp1

about 2 years ago Hilarybee

Susan, not sure, but I don't see why not. I've never worked with it before but let us know what happens if you try it out!

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about 2 years ago fearlessem

Hilary -- Do you know how this freezes once its baked? Could I just wrap slices tightly in plastic wrap and then freeze them in a freezer bag?

Hilary_sp1

about 2 years ago Hilarybee

Yep, I've done it. I've also frozen it whole and rebaked at a lower temperature.

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about 2 years ago Terrijean

Had a bunch of kale in fridge that was threatening to go bad and had lotsa quinoa. Googled "kale quinoa" and luckily happened upon this recipe. All other ingredients were staples which I always had on hand so I went for it, skeptically. Wasn't at all sure a crustless kale quiche would be edible. I worried for nothing: it was really good and everyone else loved it too. Added extra cheese (about 3/4 c. total).....it was yellow, not white and did just fine. Also, cut up your cream cheese in very small pieces as it doesn't melt into mixture. For those whining about wanting to replace cream cheese with something else: don't do it. The cream cheese is such a small amount and adds yummy, necessary flavor. Make it, you won't be sorry.

Hilary_sp1

about 2 years ago Hilarybee

Thanks for giving it a try, Terrijean. I tried so many soft cheeses (goat cheese, feta, I even tried a very soft sheep's cheese) before settling on cream cheese. It's accessible to everyone and it just adds a layer of creaminess that I enjoy. I'm glad it works for you!

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about 2 years ago Terrijean

Thanx, Hilary....I'm making it again tonight!

Stringio

about 2 years ago joyce.ciotti

I "googled" quinoa + kale ingredients. You won my heart as soon as I saw the picture. I made this today (for tomorrow's breakfast) using red quinoa, and i used a handful of red & orange sweet peppers rather than the onion. It is gorgeous, gorgeous looking. I can't wait for morning! Truthfully, I think I need to cut out a slice to make it match your perfect picture. And, this site is great :)

Hilary_sp1

about 2 years ago Hilarybee

Alas, I cannot take any credit for the picture! Thank the nice folks at @Food52 for that. But thank you for trying my recipe and welcome to the Food52 community!

Buddhacat

over 2 years ago SKK

Made this recipe for my daughter's wedding breakfast for her and her girls. Tripled it and it was all gone. We had people over doing hair and make-up and they loved it also. I am mad for this recipe! Thank you for sharing it. Made all the components ahead of time so just mixed it up for baking. Made the kale mixture and froze it, made the quinoa and froze it, shredded the cheese.

Hilary_sp1

about 2 years ago Hilarybee

I'm honored that you chose my recipe for your daughter's special day. It really is fast with advanced prep. I like to freeze the kale in the summer, and then break it out in the winter.

Buddhacat

over 1 year ago SKK

How do you freeze your kale? Do you blanch it first?

Hilary_sp1

over 1 year ago Hilarybee

Yes, I do. I cut the kale into pieces, then blanch the kale, then I put the kale plus about 1/4 cup of the blanching water in freezer bags. It'll last about 4 months that way.

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over 2 years ago Tess Danesi

Returned from the farm market with fiddleheads and ramps and queso. Again proving how versatile this recipe is, I used sauteed fiddleheads and just folded in the raw ramps. It's amazing. Thank you so much for a gluten-free quiche that just keeps on giving!

Hilary_sp1

about 2 years ago Hilarybee

Tess, I'm so glad that you are able to use the recipe over and over! Puts a smile on my face!

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over 2 years ago Tess Danesi

Returned from the farm market with fiddleheads and ramps and queso. Again proving how versatile this recipe is, I used sauteed fiddleheads and just folded in the raw ramps. It's amazing. Thank you so much for a gluten-free quiche that just keeps on giving!

Hilary_sp1

over 2 years ago Hilarybee

You are very welcome. I'm glad that the recipe has proven useful for you!

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over 2 years ago fearlessem

Had to come back to sing the praises of this flexible recipe again. I recently made it with cooked broccoli instead of kale, and it was still killer!

Hilary_sp1

over 2 years ago Hilarybee

So glad! Do you like mustard greens? I sometimes like to make it with mustard greens and broccoli rob.

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over 2 years ago Tess Danesi

This is fantastic. I admit I improvised a bit because I had a quinoa mix from Whole Foods that was spiced with smoked paprika, as well as two different cheeses, feta and a bit of greek yogurt too and instead of kale, I used rainbow chard. Apparently, not only is the recipe great, it's versatile too!

Thank you for such an easy and fabulous and healthy dish!

Hilary_sp1

over 2 years ago Hilarybee

I'm glad you enjoyed it!

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over 2 years ago Tess Danesi

This is fantastic. I admit I improvised a bit because I had a quinoa mix from Whole Foods that was spiced with smoked paprika, as well as two different cheeses, feta and a bit of greek yogurt too and instead of kale, I used rainbow chard. Apparently, not only is the recipe great, it's versatile too!

Thank you for such an easy and fabulous and healthy dish!

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over 2 years ago sheredel

any chance I might use plain greek yogurt for cream cheese in this recipe? AND what about grain other than quinoa?

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I've used Greek yogurt, it's fine. I haven't tried any other grains.

Hilary_sp1

over 2 years ago Hilarybee

Greek yogurt should be fine, I would strain it a bit before adding it. As for other grains, it is possible, but I'm not confident. Quinoa is really special because it expands, has such a high protein content and is really springy! Potentially whole millet could work, but it wouldn't be a 1:1 substitute. I've tried to make rice work, with epic fails the two times I have tried it. On the other hand, I have actually used cooked spaghetti and that has worked well.

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over 2 years ago EmilyLapo

This recipe looks great! When substituting greek yogurt for the cream cheese, any tips on how much to use? I think it should be 1:1, but I'm not sure what the conversion would be of 3 ounces in tablespoons.

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over 2 years ago amymills

I just made this and it is really fantastic. And here I thought it would be one of those healthy recipes that tastes good but is mostly just tasty by how virtuous you feel by eating it--nope! It is really delicious in itself. I added a little more white cheddar and some feta, but reduced the cream cheese. Perfect! I'm excited to keep this as a stand-by recipe. Thanks for sharing it!

Hilary_sp1

over 2 years ago Hilarybee

Glad you enjoyed it! I like to play with the cheese levels myself, mostly based on what is in the fridge at the time!

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over 2 years ago EmilyC

Made this over the weekend and loved it! Thanks for a great recipe!

Hilary_sp1

over 2 years ago Hilarybee

I'm glad you gave it a try! Thanks!

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over 2 years ago Mianna

Thank you Hilarybee! Sooo good. Added a red pepper to the slowly cooking onions for color and subbed goat cheese - no cream cheese, the other options were gruyere or parm. Could be fun experimenting. Loved it with the goat. This is a keeper.

Hilary_sp1

over 2 years ago Hilarybee

Thank you so much! I'm glad it was enjoyed.

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almost 3 years ago Decibellie

So easy and SO delicious! My gluten-free friend was also grateful for the recipe, and my boyfriend counted up the calories to be <200 a slice (a slice being 1/8 of the quiche). Thanks!

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almost 3 years ago Decibellie

- we used reduced fat mozz. and feta mixed with reduced fat cream cheese, which brought a slice down to something like 125 calories...ridiculously nutritious and yummy for the calorie exchange!

Hilary_sp1

almost 3 years ago Hilarybee

I frequently use 2% mozzarella and neufatchel cream cheese. It isn't quite as rich, but is still lovely and satisfying.

Beamingbright

almost 3 years ago kckimchi

Healthy & delicious vegetarian meal! Subbed feta for the cream cheese like some reviewers suggested. Enjoyed the unique texture. Great for brunch, lunch or dinner. Will make again.

Hilary_sp1

almost 3 years ago Hilarybee

I'm glad you enjoyed it!

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almost 3 years ago Victoria in VA

Delicious! What a wonderful way to incorporate kale and quinoa together. And we loved the texture of the quiche. This is a winner in our kitchen!

Hilary_sp1

almost 3 years ago Hilarybee

Thank you! The original vegetarian times recipe had the quinoa in a quiche with chicory and romaine. I never thought that was a good idea because quinoa and kale are made for each other!

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almost 3 years ago Victoria in VA

Delicious! What a wonderful way to incorporate kale and quinoa together. And we loved the texture of the quiche. This is a winner in our kitchen!

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almost 3 years ago pitadavis

This is FABULOUS! The only change I made was to add 1T of white truffle oil to the mixture before I poured it into the pie pan. It is hard to believe that you did not win. Thank you for all of your work and sharing this wonderful dish with us!

Hilary_sp1

almost 3 years ago Hilarybee

Thank you so much! I'm glad that you liked the recipe! Truffle oil sounds like a special (and tasty!) addition!

Hilary_sp1

almost 3 years ago Hilarybee

Thank you so much! I'm glad you enjoyed the recipe. Truffle oil sounds like a special (and tasty!) addition.

Hilary_sp1

almost 3 years ago Hilarybee

Thanks, @gingerroot! I'm struggling to get the reply button to work, but I'm glad you tried it and will use the recipe again!

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about 3 years ago ColoradoCook

This was wonderful! I too used feta since I had it on hand, and tossed in a handful of toasted pine nuts I had laying around from my last batch of pesto. Thanks for the inspiration!

Hilary_sp1

almost 3 years ago Hilarybee

I'm glad that you enjoyed it!

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about 3 years ago gingerroot

I made this last night to share with friends for dinner; it was delicious and enjoyed by all. Thanks for a great recipe I will be sure to make again!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this over the weekend, using black quinoa because I had just bought a pound of the stuff (the only way it's sold at the only store that sells black quinoa) for an EP test. And I added one Italian sausage which I'd broken up and sauteed with the onions. It was delicious, but the black quinoa made it a bit odd looking. Leftovers were terrific, but with sausage in it, this is better warm than room temperature. ;o)

Hilary_sp1

about 3 years ago Hilarybee

I bet it was terrific! I wondered how the color would be with a darker quinoa. Would you make it with black/red quinoa again?

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'd probably use the lighter quinoa, if I had it. And I really like the idea of putting feta in this! I tested a quinoa + feta + winter squash warm salad last year for an EP review and it was fantastic. So many possibilities. Great, great recipe. ;o)

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I love this recipe--I'm going to make it this morning with spinach and gruyere. I only have red quinoa in the house so I've used that, and I love the way it looks with the little red dots against the creaminess of the quiche and the green vegetable--could be a vegetarian dish for Christmas, no?

Hilary_sp1

almost 3 years ago Hilarybee

I think so! It could also make a nice Christmas or Boxing Day brunch.

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about 3 years ago ashleychasesdinner

Hi Hilarybee,
Congratulations to you! Where did you grow up in Michigan? I live in MI, and I love supporting local farmers too! This is a delicious recipe, tried it tonight! Good luck!

Hilary_sp1

about 3 years ago Hilarybee

Thank you! I am from Grand Rapids and darn proud of it! I miss G-Rap a lot, especially this time of year when the apples and maple syrup are coming into season.

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about 3 years ago fearlessem

Just made this tonight and it was really delicious! The only change I made was to brown and crumble a few slices of bacon (adding them into the eggs), and then to cook the onion in the bacon fat. This is a real winner, and will be my go-to recipe for when gluten-free friends come over for brunch! Thanks Hillarybee :-)

Hilary_sp1

about 3 years ago Hilarybee

Bacon sounds wonderful! I never really thought about adding meat to it. I'll give it a try!

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about 3 years ago SnoopyKitchen

I made it last night and found it delicious! My only changes for next time will be to chop the kale a bit finer - I think my "ribbons" were too big and I would try feta instead of cream cheese. I didn't think the cream cheese added a whole lot to the overall flavor. Feta would be great with those vidalias. Loved the recipe!

Hilary_sp1

about 3 years ago Hilarybee

I'm glad you enjoyed it! I do cut my ribbons pretty fine- about 1/2 inch wide and an inch long.

Hilary_sp1

about 3 years ago Hilarybee

The reason I add cream cheese is because I think it adds a bit of sweetness- not necessarily a cheesy flavor- to the recipe. But Feta is good, and I think goat cheese is really great in the recipe, too.

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about 3 years ago susan g

And yes, crustless is the way to go -- for me, anyway.

Scan0004

about 3 years ago susan g

I had to check to be sure, but it's true -- I also made it when it appeared in VT. Now, I know I wouldn't have used chicory or romaine, so I must have used another green, but whatever changes it took, it was good. Looks like you've made the best of it, and it's time to try it your way.

Hilary_sp1

about 3 years ago Hilarybee

Susan, it is nice to see other VT readers out there. I hope you give it a try! I really hacked away at the recipe. Mostly because I was frustrated that the VT recipe had so much potential...but the original recipe annoyed me to no end! I hope you give this a try and let me know what you think!

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about 3 years ago deanna1001

I clipped that vegetarian times recipe and have made it using all kinds of greens. I like it but find it is a lot of bother to prepare. Your adaptation looks both tasty and much more streamlined, and therefore more likely to be made on a regular basis. Thanks! I'm trying this for meatless Monday.

Hilary_sp1

about 3 years ago Hilarybee

thanks deanna! I tried to streamline it, removing extra steps and parse it down to ingredients that I could always find.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmm! This looks like a such a wonderful meal - for any time of day. Congrats on being a finalist!

Hilary_sp1

about 3 years ago Hilarybee

Thank you fiveandspice! It is really versatile, I think I've had it for every meal, including as a good afternoon snack.

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about 3 years ago TiggyBee

Congratulation!s What a great recipe!!

Hilary_sp1

about 3 years ago Hilarybee

thank you!

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about 3 years ago gingerroot

Congratulations! Love kale and quinoa and will definitely be making this soon.

Hilary_sp1

about 3 years ago Hilarybee

Thank you!

Dsc_0048b

about 3 years ago healthierkitchen

Congratulations - sounds delicious!

Hilary_sp1

about 3 years ago Hilarybee

Thanks so much!

Cakes

about 3 years ago Bevi

Congrats! such a nice recipe

Hilary_sp1

about 3 years ago Hilarybee

Thank you, Bevi.

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about 3 years ago erinmcdowell

This looks delicious! I think I might make it for dinner tonight!!!

Hilary_sp1

about 3 years ago Hilarybee

Please do! I hope you'll love it. It goes really great with a nice biscuit or croissant.

Summer_2010_1048

about 3 years ago Midge

Congrats Hilarybee!

Hilary_sp1

about 3 years ago Hilarybee

Thank you!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on being a finalist, lovely recipe. Sounds delicious.

Hilary_sp1

about 3 years ago Hilarybee

Thanks so much!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! This sounds delicious.

Hilary_sp1

about 3 years ago Hilarybee

Thank you!

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about 3 years ago EmilyC

Congrats on being a finalist -- this looks divine! Can't wait to try it!

Hilary_sp1

about 3 years ago Hilarybee

Thanks, I hope you do!