Menu

Quinoa and Kale Mini Quiches

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 1 1/4 cups slice Onion
  • 2 1/4 cups chop Kale
  • 3 ounces soften Cream Cheese
  • 2 cups rinse, drain, and cook Quinoa
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 cups Mozzarella Cheese, Shredded
  • 6 individual Egg
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 mini quiches
  • 297 Calories
  • 19g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 249mg Cholesterol
  • 248mg Sodium
  • 17g Total Carb
  • 3g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat the olive oil in a large skillet on medium heat.
  2. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned.
  3. Remove the onions from the pan, and place them in a large mixing bowl.
  4. Add the kale into the hot onion pan.
  5. On medium heat, cook until the kale is wilted and bright green, about two minutes.
  6. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
  7. 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.
  8. In a bowl, whisk the eggs so that they are well combined.
  9. Pour eggs over quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
  10. Pour the mixture into greased muffin tin.
  11. 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.
  12. Serve hot or at room temperature.

Freeze For Later Cooking 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?

  1. Heat the olive oil in a large skillet on medium heat.
  2. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned.
  3. Remove the onions from the pan, and place them in a large mixing bowl.
  4. Add the kale into the hot onion pan.
  5. On medium heat, cook until the kale is wilted and bright green, about two minutes.
  6. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
  7. 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.
  8. In a bowl, whisk the eggs so that they are well combined.
  9. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
  10. 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.
  11. Allow to cool.
  12. Divide into indicated number of freezer bags, label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

© 2024