Quinoa & Kale Crustless Quiche

This is my absolute favorite recipe to date on this blog.  Seriously, it is so so so good, I beg you to whip it up  yourself.  In this post, I told you about my obsession with kale and cheese, and in this one, you read about my love of the egg.  All these favorites combine for the perfect slice of deliciousness.  We enjoyed it for dinner first, and breakfast the next morning.  Rich kale, gooey sharp cheese, wholesome quinoa, carmelized onions, binding eggs.... If you are on the kale fence, as I hear many of you are, this is the dish to try it in.  I want to go make another right now!  Thank you @Food52!

Quinoa & Kale Crustless Quiche

Courtesy of Food52
Makes About 6 slices

Ingredients

• 1/2 cup quinoaAsk the
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• 1 cup water or stock (veggie or chicken)
• 2 tablespoons olive oil
• 1 small bunch (2 cups) kale
• 1 white onion, thinly sliced
• 2 cloves of garlic, minced
• ½ cup of sharp cheese, such as white cheddar or gouda 
• 3 ounces of cream cheese
• 4 eggs
• Salt and pepper to taste 

Directions

• Preheat oven to 350 and butter or spray a 9" pie dish. Rinse the quinoa. Combine the quinoa and water or stock in a pot. Bring to a boil on medium-high heat and then reduce to a simmer for 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  soft and browned.
  
• Transfer the onions to large bowl. Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted but still bright green, about two minutes.
  
• Add the kale, quinoa, garlic, cream cheese and cheddar to the onions. Stir until mixed.
  
• In a small bowl, whisk the eggs until 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 35- 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish.

 

Roasted Squash & Carrot Quinoa

These fall gems arrived in my CSA delivery.  On the weekend, my husband and a few of our good friends spent the day catching striped bass on a boat off Montauk point.  The growing baby in my belly kept me ashore, (I LOVE fishing so this baby better be cute ;-) and I cooked up the accompaniments for the evening feast. You may have read about the delicious apple and pear crisp, and the salad below offered a calm compliment to the star of the of menu, fresh stripped bass in a coconut curry sauce.  Recipe for bass to follow!

Roasted Butternut Squash & Carrot Quinoa Salad 

Ingredients 

• 1 butternut squash
• 3 - 4 large carrots
• 1 white onion
• 1/2 log of goat cheese
• 1 cup dry quinoa 
• Fresh Sage
• Handful of arugula or other greens
• Salt, Pepper and Olive Oil

Directions

• Pre heat over to 375
• Peel, chop and cube the butternut squash and carrots
• Finely dice the onion
• Toss the onion, carrots and squash with 1.5 tablespoons of olive oil, 5-6 torn sage leaves, salt and pepper
• Roast in the oven for 35-45 minutes until tender
• Meanwhile, prepare the quinoa as instructed
• When the quinoa is finished, toss with 1/2-1 tablespoon of olive oil to break it up
• After the veggies are roasted, mix the quinoa, veggies, washed greens and goat cheese to coat
• Serve!

About Quinoa

Quinoa is a super food.  High in protein, gluten free and rich in 8 essential amino acids like lysine, Quinoa really is the ultimate grain.  It's also delicious.