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.
Ingredients
- 2 tablespoons Olive Oil
- 1 ¼ cups slice Onion
- 2 ¼ cups chop Kale
- 3 ounces soften Cream Cheese
- 2 cups rinse, drain, and cook Quinoa
- 2 teaspoons mince Garlic, Cloves
- ½ cups Mozzarella Cheese, Shredded
- 6 individual Egg
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat the olive oil in a large skillet on medium heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat the olive oil in a large skillet 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.
- Cut the cream cheese into cubes. Add the kale, quinoa, garlic, cream cheese cubes and mozzarella to the mixing bowl. Stir the ingredients so that they are evenly distributed.
- In a bowl, whisk the eggs so that they are well combined.
- Pour eggs over quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
- Pour the mixture into greased muffin tin.
- Bake at 350 degrees 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.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 mini quiches Amount Per Serving
- Calories
- 297
- Total Fat
- 19g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 249mg
- Sodium
- 248mg
- Total Carbohydrates
- 17g
- Fiber
- 3g
- Sugar
- 2g
- Protein
- 15g
- WW Freestyle
- 7
28 Comments
Join the discussionThese 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.
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!
Any idea about how long these would keep in the fridge for?
3-4 days
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!
Do you think using paper muffin liners would work?
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.
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. 🙂
Sounds like a great and quick alternative.
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!
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.
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?
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.
The freezer instructions are a little confusing. It says, “Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.” which is the same as the eat now directions.
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.
How are you with cashews? Angela has a great cashew cream sauce recipe on her site, Angela’sKitchen.
So, in theory, I could prepare (and freeze) everything but the eggs… Then thaw, beat some fresh eggs, combine & bake. Right?
Yes, but you can freeze the eggs separately too as outlined in the freezer directions above.
Gotcha. I’m just trying to conserve freezer space. 🙂
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
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?
Very nice dish to cook.
The work is appreciated,never ever thought that quiches could also be made in this way.I would love to try this at my home and serve to my loved ones,so that they would also enjoy the taste of it.
The recipe and the way of making is also much simpler so that a normal woman can also make it.I would love to try it at my home.The mixture of quinoa with quiches worked.The kale also made the things work.A much delicious and lovely dish.
The directions for freezing are completely different than the comments and your responses. Has the recipe been revised for cooking before freezing, as per
any normal quiche?
Suzy, I believe you are correct and that this recipe was actually revised from the original (which likely had the eggs being sperate from the quinoa until baking). Currently in our system, all breakfast recipes are cooked prior to freezing, and then reheated on the morning you want to serve. But, if you prefer to cook on serving day, you could certainly do that! Hope that helps!
Thank you! I thought that must be the case!
Great recipe.