Linguini with Breadcrumbs and Kale by Hotplate Gourmet
Hotplate Gourmet made her ambitions very clear -- this linguini dish is to be a respectable weeknight dinner, something easy but good. Well, it's more than that -- we think it's terrific. Like an old Italian nonna, Hotplate Gourmet has you use the pasta water to help cook the kale and has you add breadcrumbs to the kale to fortify the pasta. You saute the breadcrumbs in oil, then add garlic and kale, and not too much of either. The garlic gently scents the kale and the greens add substance and sweetness, without making you feeling like you're eating kale for the sake of eating kale! You pull the dish together with some fresh olive oil and grated parmesan and you have a wonderful fall dinner. Next time we make this, we'll set aside the breadcrumbs after they've been toasted and add them back to the pan once the kale has been cooked. Their crunch is so great, you don't want to risk having them get soggy! - A&M
Recipe Slideshow
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...all the oil disappears! The breadcrumbs get golden quickly -- be sure to watch them to avoid burning.
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While Merrill browned the breadcrumbs, Amanda chopped the kale into managable pieces.
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After adding the kale to the pasta, we added a bit more olive oil, and seasoned.
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Hilarybee
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Raised in Michigan, I moved to Ohio for college and never left. Though Ohio may not be the most glamorous nor the most beautiful, I am Ohio proud. I love to meet farmers and local producers. Cooking is an extension of this love. You can follow my misadventures and view the food I cook for my picky, mad scientist husband- on my blog, thistleconfections.com
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12 Comments on Quinoa and Kale Crustless Quiche:
Just polished off my first slice - I added a pinch of smoked paprika and all goat cheese for the cheese portion. No garlic and Ener-G egg replacer for 2 of the eggs. Very nice.
I am always looking for new ways to cook with Kale, thank you - this looks great (and I am getting bored of the Kale Chips I make!)
I made it this weekend and only had rutabega greens on hand. It came out wonderful!
I'm glad you enjoyed it! It's very adaptive to lots of different greens.
Isn't crustless quiche a frittata?
Usually a frittata is made on the stove top, with all the ingredients in one pan before it is finished in the oven. I think the texture of this and the way the eggs and quinoa puff, make it more like a quiche than a vegetable filled frittata.
This is absolutely amazing--subbed two types of sheep's milk cheese--one blue, and it turned out beautifully. Super portable for lunch tomorrow as well.
I am so glad you enjoyed it, Meghan!
Quinoa AND kale in a quiche? It's like my three favorite things all together.
thanks svenskaanna!
Wow - Kale & Quinoa are my new "go to" ingredients and my name is Hilary too. Quelle coincidence!! I made "kale chips" for the 1st time a couple nights ago. Yummy & they were truly enjoyed! This recipe will make a nice, easy addition to my "kale recipes". Can't wait to buy some more kale & try it! Thank you, Hilarybee!
Your new "twin", Hilaryelle (L)
Hi!! Thank you for your kind words. I rarely meet other Hilar(ies) with one L. Please let me know what you think of the recipe!
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