by Hilarybee
View
my 17 other recipes »
Photo 1 of 5
by Joseph De Leo
Photo 2 of 5
by Joseph De Leo
Photo 3 of 5
by Joseph De Leo
Photo 4 of 5
by Joseph De Leo
Photo 5 of 5
by Hilarybee
A&M's Testing Notes:
Expand CollapseHilarybee's Notes:
Expand
1/2 cup
Quinoa
Ask the
hotline about
this ingredient!
1 cup
water
Ask the
hotline about
this ingredient!
2 tablespoons
Olive Oil
Ask the
hotline about
this ingredient!
1
bunch Kale, stems removed and cut into ribbons
Ask the
hotline about
this ingredient!
1
Vidalia Onion, thinly sliced
Ask the
hotline about
this ingredient!
2
cloves of garlic, minced
Ask the
hotline about
this ingredient!
1/2 cup
white cheddar cheese
Ask the
hotline about
this ingredient!
3 ounces
cream cheese, cubed
Ask the
hotline about
this ingredient!
4
eggs
Ask the
hotline about
this ingredient!
salt and pepper to taste
Ask the
hotline about
this ingredient!
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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
Ask the hotline about this step!Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Thank you Hilarybee! Sooo good. Added a red pepper to the slowly cooking onions for color and subbed goat cheese - no cream cheese, the other options were gruyere or parm. Could be fun experimenting. Loved it with the goat. This is a keeper.
So easy and SO delicious! My gluten-free friend was also grateful for the recipe, and my boyfriend counted up the calories to be <200 a slice (a slice being 1/8 of the quiche). Thanks!
- we used reduced fat mozz. and feta mixed with reduced fat cream cheese, which brought a slice down to something like 125 calories...ridiculously nutritious and yummy for the calorie exchange!
I frequently use 2% mozzarella and neufatchel cream cheese. It isn't quite as rich, but is still lovely and satisfying.
Healthy & delicious vegetarian meal! Subbed feta for the cream cheese like some reviewers suggested. Enjoyed the unique texture. Great for brunch, lunch or dinner. Will make again.
Delicious! What a wonderful way to incorporate kale and quinoa together. And we loved the texture of the quiche. This is a winner in our kitchen!
Thank you! The original vegetarian times recipe had the quinoa in a quiche with chicory and romaine. I never thought that was a good idea because quinoa and kale are made for each other!
Delicious! What a wonderful way to incorporate kale and quinoa together. And we loved the texture of the quiche. This is a winner in our kitchen!
This is FABULOUS! The only change I made was to add 1T of white truffle oil to the mixture before I poured it into the pie pan. It is hard to believe that you did not win. Thank you for all of your work and sharing this wonderful dish with us!
Thank you so much! I'm glad that you liked the recipe! Truffle oil sounds like a special (and tasty!) addition!
Thank you so much! I'm glad you enjoyed the recipe. Truffle oil sounds like a special (and tasty!) addition.
Thanks, @gingerroot! I'm struggling to get the reply button to work, but I'm glad you tried it and will use the recipe again!
This was wonderful! I too used feta since I had it on hand, and tossed in a handful of toasted pine nuts I had laying around from my last batch of pesto. Thanks for the inspiration!
I made this last night to share with friends for dinner; it was delicious and enjoyed by all. Thanks for a great recipe I will be sure to make again!
I made this over the weekend, using black quinoa because I had just bought a pound of the stuff (the only way it's sold at the only store that sells black quinoa) for an EP test. And I added one Italian sausage which I'd broken up and sauteed with the onions. It was delicious, but the black quinoa made it a bit odd looking. Leftovers were terrific, but with sausage in it, this is better warm than room temperature. ;o)
I bet it was terrific! I wondered how the color would be with a darker quinoa. Would you make it with black/red quinoa again?
I'd probably use the lighter quinoa, if I had it. And I really like the idea of putting feta in this! I tested a quinoa + feta + winter squash warm salad last year for an EP review and it was fantastic. So many possibilities. Great, great recipe. ;o)
I love this recipe--I'm going to make it this morning with spinach and gruyere. I only have red quinoa in the house so I've used that, and I love the way it looks with the little red dots against the creaminess of the quiche and the green vegetable--could be a vegetarian dish for Christmas, no?
I think so! It could also make a nice Christmas or Boxing Day brunch.
Hi Hilarybee,
Congratulations to you! Where did you grow up in Michigan? I live in MI, and I love supporting local farmers too! This is a delicious recipe, tried it tonight! Good luck!
Thank you! I am from Grand Rapids and darn proud of it! I miss G-Rap a lot, especially this time of year when the apples and maple syrup are coming into season.
Just made this tonight and it was really delicious! The only change I made was to brown and crumble a few slices of bacon (adding them into the eggs), and then to cook the onion in the bacon fat. This is a real winner, and will be my go-to recipe for when gluten-free friends come over for brunch! Thanks Hillarybee :-)
Bacon sounds wonderful! I never really thought about adding meat to it. I'll give it a try!
I made it last night and found it delicious! My only changes for next time will be to chop the kale a bit finer - I think my "ribbons" were too big and I would try feta instead of cream cheese. I didn't think the cream cheese added a whole lot to the overall flavor. Feta would be great with those vidalias. Loved the recipe!
I'm glad you enjoyed it! I do cut my ribbons pretty fine- about 1/2 inch wide and an inch long.
The reason I add cream cheese is because I think it adds a bit of sweetness- not necessarily a cheesy flavor- to the recipe. But Feta is good, and I think goat cheese is really great in the recipe, too.
I had to check to be sure, but it's true -- I also made it when it appeared in VT. Now, I know I wouldn't have used chicory or romaine, so I must have used another green, but whatever changes it took, it was good. Looks like you've made the best of it, and it's time to try it your way.
Susan, it is nice to see other VT readers out there. I hope you give it a try! I really hacked away at the recipe. Mostly because I was frustrated that the VT recipe had so much potential...but the original recipe annoyed me to no end! I hope you give this a try and let me know what you think!
I clipped that vegetarian times recipe and have made it using all kinds of greens. I like it but find it is a lot of bother to prepare. Your adaptation looks both tasty and much more streamlined, and therefore more likely to be made on a regular basis. Thanks! I'm trying this for meatless Monday.
thanks deanna! I tried to streamline it, removing extra steps and parse it down to ingredients that I could always find.
Mmm! This looks like a such a wonderful meal - for any time of day. Congrats on being a finalist!
Thank you fiveandspice! It is really versatile, I think I've had it for every meal, including as a good afternoon snack.
Congratulations! Love kale and quinoa and will definitely be making this soon.
Congratulations - sounds delicious!
This looks delicious! I think I might make it for dinner tonight!!!
Please do! I hope you'll love it. It goes really great with a nice biscuit or croissant.
Congratulations on being a finalist, lovely recipe. Sounds delicious.
Congrats! This sounds delicious.
Congrats on being a finalist -- this looks divine! Can't wait to try it!
photo 1 of 13
What you'll need: kale, quinoa, sharp cheddar, onion, cream cheese, garlic and eggs.
photo 2 of 13
The quinoa gets a bath before cooking.
photo 3 of 13
Time to sauté a whole mess of onions.
photo 4 of 13
20 minutes later -- sweet and sultry.
photo 5 of 13
The quinoa is ready at about the same time, which is convenient!
photo 6 of 13
Shreds of cheddar -- they almost look like golden strands of hair.
photo 7 of 13
As you can see, our kale was crisp and bright green.
photo 8 of 13
It started as a mountain in the pot.
photo 9 of 13
Very quickly, it softened into this beautiful emerald mass.
photo 10 of 13
Adding the quinoa, cream cheese, cheddar and onions.
photo 11 of 13
Time to stir!
photo 12 of 13
Pre-baking.
photo 13 of 13
Who stole that piece of quiche?
Made this over the weekend and loved it! Thanks for a great recipe!