Make Ahead
Quinoa and Kale Crustless Quiche
Popular on Food52
162 Reviews
Ctgal
June 3, 2022
This was delicious! I am gluten free so it met my needs perfectly. I only changed 3 things as I am on a Fodmap diet. I sautéed leek greens instead of an onion and used garlic flavored olive oil. I also added some whole cream, as I would in a normal quiche. I had 2 pieces warm, right out of the oven. Filling, satisfying, and even nourishing. How could I go wrong? And lots of leftovers. Thank you for a great recipe.
Sherry S.
February 6, 2019
This is an excellent recipe- delicious hot or cold. The last time a made it I used goat cheese for the cream cheese and gruyere for the cheddar- it was even better than the original!
Amy D.
November 3, 2018
This was delicious...I added fresh tarragon but no other substitutions were made. Didn’t miss the crust!
Laurie C.
July 14, 2018
In all honesty, I made several subs, but in the end, we were disappointed in the flavor and texture of this. I used lots of kale and lamb's quarters (not too wet, so I didn't squeeze, either), feta instead of cheddar and soft goat cheese instead of the cream cheese, plus doubled the garlic, leaving it raw. I was a bit worried that the bolder cheeses and garlic would be TOO bold. I don't think those subs changed the texture too much, I think we just didn't appreciate the intended texture - it turned out VERY dense, as in "pick it up with your hands" at room temp. I was careful not to overcook it. That texture WOULD be great for brown-bagging it, IF the flavor was there. Maybe adding some herbs? Still, I wanted something cheesier or eggier - this was just too quinoa-ish for us.
pottsy.1990
April 1, 2018
After all the rave reviews I think I was a touch disappointed with this recipe. Perhaps I underseasoned it but it didn’t have a huge amount of flavour? I did enjoy the texture though and would make it again with fetabof goats cheese instead of cream cheese but probably for work lunches rather than serving to company.
Kathy
February 24, 2018
Made this recipe as stated and it's now one of my go-to favorites. Shared it first with the hubster, then with kids on a visit to their home. Also shared with a colleague at work. Everyone loved it. First time, I had multi-color quinoa which made an interesting look, then with white quinoa, also lovely with the kale adding the color. So good and filling.
catydid
January 21, 2018
super delicious! used goat cheese instead of cream cheese, added a jalpeno for a little spice. did not squeeze out the kale, no need. Sooooo good! crunchy on top, not as custardy as a usual quiche. very satisfying and wonderful. Look forward to taking the leftover slice to work for lunch!
Savitha M.
November 11, 2017
Just made this for lunch - looks great, and I can't wait to try it. I had no cream cheese or kale so I made it with spinach and feta instead. For good measure, I also threw in some broccoli.
Kerry G.
September 24, 2015
Yummy , impressive looking and easy to prepare. I increased the eggs to 6 and just used cheeses I had on hand (soft goat and mild cheddar)
Marlys W.
September 6, 2015
Your recipe sounds so delicious. I love quiona and it's very good for you. I have many allergies so I'm thankful for whatever I can find to eat. I also have dairy allergies, what would you suggest as a substitute??? I can use Daiya for the shredded cheese but not sure about the cream cheese unless I add more Daiya??? I haven't found a good substitute for cream cheese yet???
NotTooSweet
July 25, 2015
Last week I wanted to try Jamie Oliver's smoked beets but I was not sure what to serve with it so I asked in the questions section. This quiche was one of the many great suggestions offered. I'm so glad I chose to make it as it really is wonderful and my husband and I loved the leftovers; the quiche was good warm, room temp and even cold (couldn't wait for it to reheat....). I followed the recipe just as written and it came out perfect. Thanks! (BTW, the beet salad is delicious too!)
serafinadellarosa
June 5, 2015
Just made this the other day (for the third time) and took it on a road trip. Sure beats fast food and all those extra calories. I like to add some fresh herbs and a couple of T's sun dried tomatoes (rinsed of oil). Great recipe and gets better the second day.
judy
December 9, 2014
Plsease stop using quinoa--not fair trade. Use hemp hearts or millet or lentils instead. Thank you
Hilarybee
February 26, 2015
If you do not want to use quinoa, I would suggest rice for the recipe. The grain needs to have a good capacity for liquid absorption-- and I think lentils and hemp would be a disaster. My suggestion if you do not want to use quinoa or rice, is to not make this recipe.
judy
February 26, 2015
Hilarybee
Your quiche looks delicious. I love quinoa and used to eat it alot. Then I learned about how our use In No America and the Western world of superfoods from poor or developing countries was destroying their economies. Quinoa use has done just that. Simply like the need for using fair trade coffee and chocolate and vanilla, etc. Big agriculture takes over the production and the local economy is destroyed. I ahve begun to suggest whenever I see quinoa promoted or used that people try an alternative because it isn't fair trade. WE have great superfoods that are native or readily grown in No America and we as foodies, nutritionists and Health care workers (I am all three) should be promoting the use of those. grown as locally as possible. Rice, millet, hemp, lentils, etc are excellent alternatives. It is better for the environment, economy and society if we eat as locally as possible. That was l I meant by suggesting the others and noting that quinoa is not fair trade. Google quinoa+fairtrade and see what you come up with. YOu will be appalled. I guess mentioning that quinoa is not sufficient for folks to understand. I'll have to explain further. Thank you for your recipe, but maybe you can redevelop and post using something else with a reference to the fair trade issue after you have done some reading. Judy
Your quiche looks delicious. I love quinoa and used to eat it alot. Then I learned about how our use In No America and the Western world of superfoods from poor or developing countries was destroying their economies. Quinoa use has done just that. Simply like the need for using fair trade coffee and chocolate and vanilla, etc. Big agriculture takes over the production and the local economy is destroyed. I ahve begun to suggest whenever I see quinoa promoted or used that people try an alternative because it isn't fair trade. WE have great superfoods that are native or readily grown in No America and we as foodies, nutritionists and Health care workers (I am all three) should be promoting the use of those. grown as locally as possible. Rice, millet, hemp, lentils, etc are excellent alternatives. It is better for the environment, economy and society if we eat as locally as possible. That was l I meant by suggesting the others and noting that quinoa is not fair trade. Google quinoa+fairtrade and see what you come up with. YOu will be appalled. I guess mentioning that quinoa is not sufficient for folks to understand. I'll have to explain further. Thank you for your recipe, but maybe you can redevelop and post using something else with a reference to the fair trade issue after you have done some reading. Judy
susan G.
April 15, 2016
I think the situation with quinoa has improved. Articles I have read recently show that some of the concerns where not justified.
CurioCook
January 28, 2014
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!
fearlessem
January 30, 2014
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...)
marymary
April 6, 2014
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.
Hilarybee
April 12, 2014
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.
Courtney O.
January 23, 2014
is this 1/2 cup COOKED quinoa or 1/2 UNCOOKED quinoa?
twinjadojo
January 23, 2014
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.
Hilarybee
April 12, 2014
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.
twinjadojo
January 11, 2014
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.
Cassandra C.
December 28, 2013
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.
Nushin
November 3, 2013
How much is one bunch of kale?? One cuP?
Also does anyone have any tips for chopping kale? Can you chop in a cuisinart??
Also does anyone have any tips for chopping kale? Can you chop in a cuisinart??
Bevi
November 3, 2013
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.
Hilarybee
December 10, 2013
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.
Tricia F.
September 28, 2013
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!
Suzanne C.
September 2, 2013
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.
Karen S.
August 21, 2013
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!
Hilarybee
August 22, 2013
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".
healthierkitchen
July 23, 2013
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!
Kanom
July 19, 2013
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....
Hilarybee
July 19, 2013
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.
Kanom
July 19, 2013
Thanks, will try! Either way, it's definitely going to stay on the rotation, thanks for the recipe :)
SpaCook
July 8, 2013
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.
Hilarybee
July 18, 2013
I'm glad that you find it versatile and useful. Thanks for commenting and giving it a try.
Amandadp
March 31, 2013
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!
Hilarybee
April 1, 2013
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.
Eliana A.
March 26, 2013
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 %
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 %
Eliana A.
March 22, 2013
thank you Hillary =) , my hubby and I loved it! thank you so much for sharing
Irene V.
February 2, 2013
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.
beachpoet
January 16, 2013
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!
VGCooks
November 27, 2012
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.
Hilarybee
May 21, 2013
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.
SusanMarie
September 16, 2012
How about using the fairly new cooking creamed cheese instead of the block? I am going to try this recipe. Sounds like!
Hilarybee
September 18, 2012
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!
fearlessem
September 15, 2012
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?
Hilarybee
September 18, 2012
Yep, I've done it. I've also frozen it whole and rebaked at a lower temperature.
Terrijean
September 9, 2012
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.
Hilarybee
September 11, 2012
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!
joyce.ciotti
August 6, 2012
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 :)
Hilarybee
September 11, 2012
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!
SKK
July 18, 2012
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.
Hilarybee
September 11, 2012
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.
Hilarybee
May 15, 2013
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.
Tess D.
May 27, 2012
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!
Hilarybee
September 11, 2012
Tess, I'm so glad that you are able to use the recipe over and over! Puts a smile on my face!
Tess D.
May 27, 2012
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!
fearlessem
May 13, 2012
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!
Hilarybee
May 27, 2012
So glad! Do you like mustard greens? I sometimes like to make it with mustard greens and broccoli rob.
Tess D.
April 13, 2012
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!
Thank you for such an easy and fabulous and healthy dish!
Tess D.
April 13, 2012
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!
Thank you for such an easy and fabulous and healthy dish!
sheredel
March 11, 2012
any chance I might use plain greek yogurt for cream cheese in this recipe? AND what about grain other than quinoa?
Hilarybee
March 24, 2012
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.
EmilyLapo
May 24, 2012
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.
amymills
March 10, 2012
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!
Hilarybee
March 24, 2012
Glad you enjoyed it! I like to play with the cheese levels myself, mostly based on what is in the fridge at the time!
Mianna
January 31, 2012
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.
Decibellie
January 18, 2012
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!
Decibellie
January 18, 2012
- 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!
Hilarybee
January 18, 2012
I frequently use 2% mozzarella and neufatchel cream cheese. It isn't quite as rich, but is still lovely and satisfying.
Victoria I.
December 7, 2011
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!
Hilarybee
December 10, 2011
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!
Victoria I.
December 7, 2011
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!
kimfromaustin
December 4, 2011
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!
Hilarybee
December 10, 2011
Thank you so much! I'm glad that you liked the recipe! Truffle oil sounds like a special (and tasty!) addition!
Hilarybee
December 10, 2011
Thank you so much! I'm glad you enjoyed the recipe. Truffle oil sounds like a special (and tasty!) addition.
Hilarybee
October 25, 2011
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!
ColoradoCook
September 27, 2011
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!
gingerroot
September 26, 2011
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!
AntoniaJames
September 14, 2011
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)
Hilarybee
September 14, 2011
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?
AntoniaJames
September 14, 2011
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)
drbabs
October 27, 2011
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?
ashleychasesdinner
September 13, 2011
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!
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!
Hilarybee
September 14, 2011
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.
fearlessem
September 13, 2011
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 :-)
Hilarybee
September 14, 2011
Bacon sounds wonderful! I never really thought about adding meat to it. I'll give it a try!
SnoopyKitchen
September 13, 2011
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!
Hilarybee
September 14, 2011
I'm glad you enjoyed it! I do cut my ribbons pretty fine- about 1/2 inch wide and an inch long.
Hilarybee
September 14, 2011
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.
susan G.
September 10, 2011
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.
Hilarybee
September 12, 2011
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!
deanna1001
September 9, 2011
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.
Hilarybee
September 9, 2011
thanks deanna! I tried to streamline it, removing extra steps and parse it down to ingredients that I could always find.
fiveandspice
September 9, 2011
Mmm! This looks like a such a wonderful meal - for any time of day. Congrats on being a finalist!
Hilarybee
September 9, 2011
Thank you fiveandspice! It is really versatile, I think I've had it for every meal, including as a good afternoon snack.
gingerroot
September 8, 2011
Congratulations! Love kale and quinoa and will definitely be making this soon.
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