Best Crustless Quinoa Quiche Recipes

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QUINOA CRUSTLESS HAM AND KALE QUICHE



Quinoa Crustless Ham and Kale Quiche image

Love quinoa? Never had it, but are curious? Don't think you like it? Doesn't matter! This recipe is so danged good that we can't imagine anyone not wanting to dig in for seconds.

Provided by Patty Bronson

Categories     Savory Pies

Time 1h5m

Number Of Ingredients 13

2 c pre-cooked quinoa, cooled (1 c quinoa to 1 1/2 c liquid)
1 small onion, diced
1/2 c rough, chopped mushrooms
1 1/2 c diced ham
1 1/2 c cheese, (I used Swiss but use whatever you have)
3 c finely chopped kale or spinach (raw)
1/2 tsp herbs de provence (Oregon flavor rack)
1/2 tsp Oregon garlic lover's garlic (Oregon flavor rack)
4 Tbsp sour cream
8 eggs (or use the equivalent of egg beaters or a mix of the two)
2 Tbsp Dijon mustard
2 Tbsp olive oil
Parmesan cheese and parsley to garnish (opt)

Steps:

  • 1. Put the cooled quinoa in a mixing bowl (I usually make it the night before). Add eggs, cheese, sour cream, spices, garlic, Dijon mustard, and pepper. If you've salted the water your Quinoa was cooked in I would hold off on adding salt to the mix.
  • 2. Heat olive oil in large fry pan, saute' onions till they start to caramelize. Add mushrooms and saute for a few minutes. Add ham and kale (or spinach). Cook till kale starts to wilt, 3 - 4 minutes. Let the mix cool slightly before adding to Quinoa egg mix.
  • 3. Pour into a well greased (I used the Pam Baking spray) 8 x 8 baking dish. Bake for 30 minutes at 350 degrees (note: cooking times may vary). Run a knife into the center to check for doneness. Top with shredded Parmesan and parsley sprinkles. Allow to rest for 5 minutes before cutting to serve. If serving for breakfast add some cut fruit to the dish.

QUINOA AND KALE CRUSTLESS QUICHE



Quinoa and Kale Crustless Quiche image

The title sounds like a tongue twister, but the recipe is a tongue pleaser! I think you can have anything you want to eat in life, if you eat seasonally, and with moderation. Kale greens are some of the most vitamin packed greens on the planet. Quinoa is an ancient grain that is gaining popularity because of it's wonderful...

Provided by cassie thornburg

Categories     Savory Pies

Time 1h5m

Number Of Ingredients 11

1/2 c quinoa
1 c water
2 Tbsp olive oil, extra virgin
1 large vidalia onion (these are really mild, but a regular yellow onion would be just fine))
1 bunch kale, stems removed and cut into ribbons
8 mushrooms, sliced
2 clove garlic, minced
1/2 c white cheddar cheese, grated
3 oz cream cheese, cubed
4 large eggs
salt and pepper to taste

Steps:

  • 1. Caramelize the onions: Heat the olive oil in a large pan on medium heat. when the oil is shimmering, add the onions. Cook on medium-low until the onions are very soft and brown. This may take up to 30 minutes. The key is to cook low and slow.
  • 2. Preheat oven to 350. Butter a 9" pie dish. Rinse the quinoa (I do this in a fine mesh sieve - I find it is the easiest method). Combine the quinoa and water in a pan. Bring to a boil on medium high heat and then reduce to a simmer for 20 minutes, or until the water is absorbed into the quinoa. Set aside.
  • 3. Here's what the quinoa looks like after it's cooked.
  • 4. Remove the onions from the pan, and place them in a large mixing bowl. Add sliced mushrooms to the pan with a dab of butter. Saute on medium-high heat to get a nice brown sear on the mushrooms. When cooked, remove mushrooms to the bowl with the onions.
  • 5. After you remove the thick stems, pile the leaves on top of each other and slice into thin ribbons....
  • 6. Add the kale into the hot pan with a swirl of olive oil and a TBL or two of water (just enough to keep the kale moist and from sticking to the pan). Cook on medium heat until completely wilted and bright green, about 5 minutes. Allow to cool a bit.
  • 7. Add kale, cooked quinoa, garlic, cream cheese, and cheddar to the mixing bowl. Stir until evenly mixed.
  • 8. In a small bowl, whisk the eggs then pour over quinoa/kale mixture. Stir until egg is completely mixed in. Season with salt and pepper.
  • 9. Pour the mixture into prepared pie dish and bake for about 45 minutes or until top is golden brown. (I also added more cheddar to the top during the last 5 minutes of baking). Let cool for about 5 minutes before cutting. Enjoy!
  • 10. Yum!

CRUSTLESS KALE & QUINOA QUICHE



CRUSTLESS KALE & QUINOA QUICHE image

Categories     Egg     Vegetable     Breakfast     Bake     Wheat/Gluten-Free     Healthy

Yield 6 servings

Number Of Ingredients 11

2 eggs
4 egg whites
1 cup of Silk Pure Almond Unsweetened Original
4 Laughing Cow Mozzarella, Sun Dried-Tomato & Basil Wedges
1 cup cooked/chopped kale
1 chopped clove of garlic
1 small onion diced and sautéed
1/4 cup of quinoa
1 tsp salt
1/2 tsp pepper
dash of cayenne

Steps:

  • Cook quinoa according to package. Chop onion and saute with a little spray of extra virgin olive oil. Preheat oven to 400F. Remove stems from kale leaves. Add chopped garlic and kale to sauteed onions. Cook for an additional 3-5 minutes or until kale is wilted. Place quinoa in the bottom of a pie dish. Combine the eggs, egg whites, milk, wedges, salt, pepper and cayenne. Blend well or until cheese is broken up or consistent throughout. Add in the sauteed veggies. Stir. Pour on top of quinoa. Bake in the center of your oven at 400 for 15 minutes then turn down to 350 for an additional 25 minutes.

QUINOA AND KALE CRUSTLESS QUICHE



QUINOA AND KALE CRUSTLESS QUICHE image

Categories     Egg     Brunch     Bake     Easter

Yield 8 slices

Number Of Ingredients 10

1 cup cooked 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

Steps:

  • Preheat the oven to 350 and prepare a 9" pie dish (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 twenty 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 pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.

CRUSTLESS QUINOA QUICHE



Crustless Quinoa Quiche image

This a wonderful quiche recipe from Goya Foods. I have made this with both spinach or kale, which also can be purchased frozen and chopped.

Provided by mandabears

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onions, thinly sliced or 1/2 cup onion
2 teaspoons garlic, minced
1 lb frozen chopped spinach, thawed and drained
2 cups cooked quinoa
1/4 cup low-fat cream cheese, softened
8 large eggs, lightly beaten, I use Egg Beaters
1 cup low-fat cheddar cheese, shredded
1/2 teaspoon adobo seasoning, with pepper

Steps:

  • Heat oven to 400 degrees.
  • Heat 1 1/2 olive oil in a 10 inch oven proof non stick skillet over medium heat.
  • Add onions and garlic and cook, stirring occasionally until onions are soft and translucent, about 10 minutes.
  • Transfer onion mixture to a medium bowl.
  • Wipe out pan and set aside.
  • Add spinach, quinoa, cream cheese to bowl with onion mixture and stir until well mixed.
  • In a separate medium bowl whisk the eggs, cheddar cheese and Adobo.
  • Pour egg mixture over quinoa mixture and stir well.
  • Heat remaining oil in skillet over medium heat.
  • Pour quinoa into skillet pressing down with a spatula into an even layer.
  • Cook until bottom of quinoa is golden brown.
  • Transfer skillet to preheated oven.
  • Cook until quiche is cooked through (thin knife inserted into center of quiche comes out clean) and top of quinoa is lightly browned.
  • About 15-20 minutes.
  • Carefully invert quiche onto serving dish and cut into wedges.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 276.4, Fat 13.7, SaturatedFat 4.5, Cholesterol 259, Sodium 302.8, Carbohydrate 19.5, Fiber 4.2, Sugar 1.9, Protein 19.6

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