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Quinoa and Kale Mini Quiches

I love quinoa and kale and the kids love little muffin-like meals. So these Quinoa and Kale Mini Quiches were great to try at our house. The filling is actually fantastic all on its own before you add the eggs and bake it. In fact, I was tempted to eat it all like that: cheesy quinoa and kale…mmm…I might just have to make that its own recipe later on. These quiches also will be a great meatless option for Lent Fridays or a nice, unique green food for St. Patrick’s Day tomorrow.

Quinoa Kale Mini Quiches

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Quinoa and Kale Crustless Quiche

Ingredients:

  • .5 cups quinoa
  • 1 cup water
  • 2 tablespoons olive oil
  • 6 ounces kale, stems removed and cut into ribbons (the best way I’ve found is twisting the kale into a rope and cutting with kitchen shears)
  • 1.25 cups onion, thinly sliced
  • 2 teaspoons garlic, minced
  • .5 cups white cheddar cheese, shredded (I subbed Mozzarella)
  • 3  ounces cream cheese, cubed
  • 6 large eggs
  • salt and pepper to taste

Directions:

Preheat the oven to 350 and prepare appropriate number of muffin tins (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 20 minutes. Set aside.

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. 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. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.

Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed. 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.
Pour the mixture in the prepared muffin tin. Bake for about 25-30 minutes, until the tops are golden and the quiche has started to pull away from the edge of the muffin wells. Serve hot or at room temperature.

Freezing Directions:

BEFORE baking and without preheating oven, divide quinoa mixture and egg mixture among separate freezer bags. To serve: Thaw. Divide among quinoa mixture among muffin wells top with egg mixture and bake at 350 for 25-30 minutes.


Servings: 6 (12 mini quiches)

 

**conversion chart image provided by Erik Spiekermann

 

22 Responses to “Quinoa and Kale Mini Quiches”

  1. These do sound delicious. I like the combination of the cream cheese and the cheddar, and it’s nice to see kale used in a recipe like this.

  2. Kelly says:

    Thank you this tastes great and I have all ingredients on hand. My 18 month old helped make them and enjoyed them (especially the filling) makes a great quick breakfast!

  3. Stephanie says:

    Any idea about how long these would keep in the fridge for?

  4. Robyn says:

    Just made this and it is SO good! My usual complaint about quiche is that it tastes very dry but this was super moist. Thanks for the recipe!

  5. Robyn says:

    Do you think using paper muffin liners would work?

    • kristi says:

      Not to sound snooty and elitist, but I think the “good” liners would work…sometimes I’m cheap and get a very thin off-brand variety. That type would definitely fall apart. But if you’re using the kind that are easy to peel off of regular muffins or cupcakes, that should be fine. Foil cupcake liners may work even better.

  6. [...] a pre-St. Patty’s Day special, I posted the very green Quinoa and Kale Mini Quiches over at Onceamonthmom.com today adapted from Quinoa and Kale Crustless Quiche. I made them mini [...]

  7. Tonya says:

    I made this today but put everything in an 8×8 pyrex. Cooked it for the same amount of time, sliced up wonderfully and tasted delicious. I didn’t want to mess with liners or cleaning my cupcake pan. That worked better for me. :)

  8. Stephanie says:

    How well would these freeze and reheat if frozen after cooked? I try to keep individual things frozen but cooked for my husband to grab, reheat and go, since he leaves the house before 6am. And I am not awake at that hour if I can help it!

    • kristi says:

      You could definitely freeze them and reheat them that way (after cooked), but I’d be afraid with that much egg it’d be pretty squishy once reheated. Freezing it in raw egg form is best. Perhaps you could freeze the raw egg mix in the muffin tin and put the baking instructions on the packaging? That way you could leave it out to thaw the night before and your husband could just pop the whole pan in the oven while he’s getting ready for work.

  9. Nikki says:

    Ok, I just want to make sure I’m reading this right. If freezing, do I want to keep the egg and quinoa mixtures separate? Then I put the quinoa mixture in the tin first and top with egg mixture? Do I not stir these together?

    • kristi says:

      That’s the way I do it, yes. You can mix it all together and freeze it that way, but the quinoa and kale might get a little mushy. And, no, I didn’t stir once it was in there. The egg just tends to settle in around the quinoa and kale on its own.

  10. PauseNC says:

    I’m not a quiche person so am not sure about this…can the cheeses be omitted? or are they an integral part of a quiche recipe and it’ll be an epic fail without them? I’m dairy-free because my nurseling reacts to it coming through my breastmilk, but I react to the alternatives. I miss cheese.

  11. Rebecca says:

    So, in theory, I could prepare (and freeze) everything but the eggs… Then thaw, beat some fresh eggs, combine & bake. Right?

  12. mitzi says:

    last time I did a breakfast casserole type thing and froze it the reheated item was watery and spongy. If I do this recipe and freeze raw…. what’s your guess on cooking in microwave instead of baking? I don’t let my little one use the stove yet

    • Kelly says:

      I’m not sure about this one, I think with the quinoa though you’d want to cook ahead of time for sure. As for reheating you can try in smaller sections like 30 seconds each?

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