What a week. Neither soup nor spread nor strawberries nor saag came out to my liking. Each recipe needed work (as in lots of work) before it would be ready to share with you. Fine, I thought, I won’t post this week. Then Sunday morning I saw a recipe online that looked interesting. With a few adjustments in ingredients and techniques, we thoroughly enjoyed a Crustless Quinoa Quiche with Greens for dinner. After preparing and refining it a bit more, I now share with you my new favorite egg dish.
In response to my comment this morning, about being amazed at how good this Crustless Quinoa Quiche tasted, my beloved responded, “I’m not amazed. I’m delighted.”
Scrumptious & satisfying Crustless Quinoa Quiche is unexpectedly moist and light. Even with a cup and a half of protein rich quinoa and half a pound of greens. The pearl-like seeds of quinoa remind me of eating delicate caviar. You can feel them gently pop in your mouth with each bite.
The next time you make a pot of quinoa, add an extra half cup of quinoa and a cup of water to the pot. Then store that extra 1 ½ cups of cooked quinoa in the fridge. Now you have quinoa on hand to quickly prepare a Crustless Quinoa Quiche.
Without a trusty bag of Power Greens, you can stem a large bunch of kale, chard or spinach and thinly slice the leaves. Be sure to adjust the cooking time in the recipe. Mature kale and chard require a minute or two longer than the Power Greens to wilt. And spinach requires a minute less to wilt than the Power Greens.
Join Me for June’s Healthy Cooking Class
Easy Summer Entertaining
Saturday, June 13, 10-30-2:00
- Muhammara (Boldly Flavored Roasted Red Pepper Dip/Spread)
- Squash Ribbons and Fennel Salad with Red Quinoa & Feta
- Slow Roasted Wild Salmon with Garlic Scape Pesto
- Fresh Strawberry Verrine
- Agua de Jamaica (Hibiscus Cooler)
Classes include all recipes and lunch.
Contact me today to reserve your seat. For more information email me: Janice@EverydayHealthyEverydayDelicious.com
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Inspired by and adapted from a recipe by Hilarybee. Gluten-free.
A scrumptious and satisfying light, flavorful and nutrient-rich quiche.
Make it once and then enjoy it for many meals. It’s as delicious cold as it is hot or at room temperature. Pack it for lunch, eat it for breakfast, heat it for dinner.
Especially delicious with a spoonful of my lacto-fermented Country-Style Mustard.
Makes one 9-inch Quiche, 6-8 servings Printer-Friendly Recipe
Active Time 25 minutes
Total Time 1 hour 20 minutes
1 ½ cups cooked quinoa (*1/2 cup quinoa cooked in 1 cup water)
2 tablespoons olive or coconut oil
1 large onion, thinly sliced pole-to-pole
4 large eggs
¼ teaspoon salt
1 cup light coconut milk (or other dairy or dairy alternative)
2 cloves garlic, crushed
6 packed cups (about 7 ounces) baby greens, i.e., Power Greens mixture of kale, chard and spinach
Large pinch of salt
6 twists freshly ground pepper
½ cup grated Pecorino Romano cheese
- Heat the oven to 350 degrees. Lightly spray a 9-inch glass pie dish with cooking spray.
- Heat the oil in a large sauté pan over medium-low heat. When hot stir in the sliced onion. Cover the pan and cook for 5 minutes. Uncover the pan and raise the heat to medium. Continue to cook, stirring occasionally, about 10 minutes until the onion is golden brown.
- Whisk together the eggs, salt and milk. Set aside.
- When the onions are brown, stir in the crushed garlic. Top with the greens. Sprinkle with a large pinch of salt and freshly ground pepper. Cover the pan. Cook 1 minute.
- Remove the cover. Stir everything together until the greens are wilted and bright green. Transfer to a medium mixing bowl.
- Mix in the quinoa and grated cheese.
- Stir the whisked eggs and milk into the quinoa, onion, greens and cheese.
- Transfer to the prepared pie dish. Use a spatula to smooth the top.
- Set the crustless quinoa quiche in the oven on the middle shelf. Lower the heat to 325 degrees. Bake 50 minutes. Raise the heat to 350 degrees. Bake another 5 minutes to brown the top.
- Remove the quiche from the oven. Let the Crustless Quinoa Quiche with Greens sit 5 minutes before cutting it into 6-8 slices. Serve warm, at room temperature or cold.
* To cook quinoa: Rinse and drain ½ cup of uncooked quinoa. Place 1 cup of water with a pinch of salt in a medium saucepan over high heat. Add the drained quinoa. When the water boils, cover the pan and reduce the heat so the water simmers. Cook 17 minutes. Turn off the heat. Let the quinoa sit in the covered pan for 5 minutes before fluffing it with a fork. Cool the quinoa to room temperature before adding it to the quiche mixture.