Breakfast, Entree

Kale and Quinoa Quiche

April 05, 2017

This Kale and Quinoa quiche may not be your typical quiche, which usually includes a crust, heavy cream and meat, but it will definitely “Wow” a crowd! This dish combines caramelized onions, gently wilted kale & the nutty flavor of quinoa with the creaminess of feta & goat cheese to create a meal that will keep you coming back for more!

Tip: This dish is excellent hot, but even better at room temperature. Enjoy



60 minutes


Breakfast, Dinner, Lunch




4 people, 8 people


1.1/2 cup uncooked quinoa
2.1 cup water
3.2 tablespoons olive oil
4.1 bunch kale, stems removed & cut into ribbons
5.1 Vidalia (sweet) onion, thinly sliced
6.2 cloves garlic, minced
7.1/2 cup crumbled feta cheese
8.3 ounces crumbled goat cheese
9.4 eggs
10.Salt & black pepper, to taste

Optional Seasonings (to taste)

1.Crushed Red Pepper



Prepare Oven.

Preheat oven to 350F. Prepare a 9″ pie dish (either butter dish thoroughly or spray with baking spray).


Prepare Quinoa.

Rinse quinoa. Combine quinoa and water in a pot. Bring to a boil on medium-high heat & then reduce to a simmer and cook for about 20 minutes. Set aside.


Cook Onions.

Meanwhile, start to caramelize the onions. Heat olive oil in a large saute pan on medium heat. Once pan is warm, add onions & slowly cook until they are soft and browned. This is where I added some crushed red pepper, oregano and basil. Remove onions from pan & place into large mixing bowl.


Prepare Kale.

Add kale into hot onion pan. On medium heat, cook until kale is wilted and bright green, about 2 minutes. Allow greens to cool. Squeeze out any extra liquid using a sieve or a clean towel.


Combine These Ingredients:

Add kale, quinoa, garlic, feta & goat cheese to the mixing bowl. Stir ingredients so they are evenly distributed. 


Egg Preparation.

In a small bowl, whisk the eggs so they are well combined. Pour over quinoa/kale mixture. Stir until the egg clings to the greens. Add salt & pepper. 


Bake dish.

Pour the mixture in prepared pie dish (I added a little sriracha on top for a little extra flavor).
Bake for about 45 minutes, or until the top is golden and the pie has started to pull away from edge of baking dish.

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