QUINOA CRUSTLESS HAM AND KALE QUICHE

Quinoa Crustless Ham and Kale Quiche image

Provided by Patty Bronson

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.