I made these little gems to take to a brunch with friends the other week. I wanted something healthy but fun and something the kids could easily eat as well. It was a resounding success. I frankly, was a bit shocked that everyone ate them and didn’t complain about the kale. It did help, I think, that the quiches had an amazing smokey flavour.
Again, I went to the Once a Month Mom
well for this recipe, but I made it slightly different. I’m all about making things as simple and quick as possible.
This recipe is so versatile, any vegetable of choice can be substituted, I was thinking next time of using kale and asparagus. I am sure also that any cheese could be substituted as well, like mozzarella or gouda.
Mini Quinoa Kale Quiches (adapted from this recipe)
1/2 cups quinoa
1 cup water
2 tablespoons olive oil
6 ounces kale stems removed and cut into tiny bite sized pieces
1/4 cups chives minced
1 teaspoons garlic minced
1/2 cups white cheddar cheese shredded, I used a smoked cheddar
3 ounces cream cheese cubed
6 large eggs
1 teaspoon smoked paprika
salt and pepper to taste
Preheat the oven to 350 and prepare muffin tins (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 20 minutes. Set aside.
Once the quinoa is cooked and all of the water has evaporated, add the finely chopped kale, chives, 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 salt, pepper and paprika so that they are well combined . Pour over the quinoa/kale mixture. Stir until the egg clings to the greens.
Pour the mixture in the prepared muffin tin. Bake for about 25-30 minutes, until the tops are golden and the quiche has started to pull away from the edge of the muffin wells. Serve hot or at room temperature.