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A No-Fuss Crustless Quiche to Eat Morning & Night

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My first forays into cooking started a little later than most. Growing up, both of my parents were excellent cooks, but not very patient teachers. And in college, a mandated meal plan kept me from learning the basics, like scrambled eggs or lentil soup. But finally, at 22, a job brought me hundreds of miles away from home, and into a kitchen all my own.

My relationship with Food52 began in those learning months. Desperate to break away from salads and sandwiches, I combed through the site to find beginner-friendly recipes and much-needed tips. I eventually discovered Hilarybee’s Quinoa and Kale Crustless Quiche, an ideal combination of exciting, unfamiliar quinoa and leafy kale (this was 2014) with the approachable promise of ‘crustless.’

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Perfect for beginners (and everyone else).
Perfect for beginners (and everyone else). Photo by Julia Gartland

In my sparsely equipped kitchen, I learned to de-stem kale, rinse quinoa, and caramelize onions. I watched as my pan bright yellow liquid transformed into golden, puffed up perfection in the oven, then proudly shared slices with my roommates.

That fall, I made this crustless quiche countless times; first working to perfect the original, then learning to make it my own. I substituted feta or goat cheese for the cream cheese, spinach for the kale, and rice for the quinoa. I added red peppers, sun-dried tomatoes, or pine nuts to the mix. I ate some form of crustless quiche for breakfast, lunch, and late-night snacks. Each iteration taught me something slightly different, building my confidence in a time and a city that felt so unfamiliar and new.

Eventually I expanded my culinary repertoire, venturing into roasted roots, spicy squash, and hearty stews. And then, later, I moved from that first kitchen into another new city. It’s been years since I baked my first crustless quiche, but I still think about how that recipe helped me find my place at a pivotal point in my life—and how wonderful it still tastes when I return to it.

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Quinoa and Kale Crustless Quiche

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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
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What was a recipe you learned to cook with? Any from our site? Share your stories in the comments!


Tags: quiche, kale, crustless quiche, easy dinner