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