Quinoa Kale Crustless Quiche (with Leek, Shiitake Mushrooms & Sun Dried Tomatoes)

Quinoa Quiche (1)

My love affair with quiches began when we moved back to Boston four years ago. I was working in downtown area across from this coffee shop that had variety of quiches. Boy, I could eat those for lunch every single day. But truth be told, the traditional quiche can be quite heavy on calories if made with buttery crust and cream.

I’ve decided to detour the tradition by omitting the crust and throwing bunch of ingredients together. Does it disqualify this dish from being call a quiche? Is it just an omelet no? No-no, it’s definitely not an omelet… it tastes like quiche, I promise.

During my first attempt at this quiche I didn’t use sun dried tomatoes and ricotta, and it certainly lacked piquancy and creaminess. Those two ingredient did the trick. But! Be mindful that both of these ingredients already have salt in them. The sun dried tomatoes I used were extremely salty and my second attempt came out a bit too heavy on the salt. So, a quarter of a teaspoon is really all you would need.

Quiche Collage

Ingredients:

  • 1 leek (white part only), sliced
  • 4 oz shiitake mushrooms, sliced
  • 1/2 bunch kale (about 4 leaves), stems removed
  • 5 large eggs
  • 1 cup ricotta cheese
  • 1/2 cup whole milk
  • 1 cup cooked quinoa
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced sun dried tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Cooking spray or butter, for greasing

Quiche Prep

Directions:
  1. Preheat the oven to 350°F. Grease a 9″ pie plate with cooking spray or butter.
  2. In a large sauté pan heat the olive oil over medium-high heat and add sliced leek. Cook stirring occasionally for about two minutes.
  3. Add sliced shiitake mushrooms to the pan. Cook stirring occasionally.
  4. While leek and mushrooms are cooking, cut the kale into thin ribbons.
  5. Once both leek and shiitake begin to brown, add kale ribbons to the pan and cook while constantly stirring for a minute or two, until the kale becomes bright green.
  6. Transfer the kale mixture into a large bowl and let cool a bit.
  7. In a meanwhile, crack the eggs into a medium bowl and whisk until well combined.
  8. Add ricotta, milk, salt and pepper to the eggs and whisk together until homogeneous and smooth.
  9. Add quinoa, cheddar cheese and sun dried tomatoes to the large bowl with kale mix, pour egg mixture over and stir well to combine everything.
  10. Put the greased pie plate on a baking sheet and pour the mixture into the greased pie plate. (The baking sheet will catch any spills or splatter from cooking).
  11. Transfer to the preheated oven and bake for 40-45 minutes or until the edges start to brown and the middle is set.

Enjoy hot or cold!

Quinoa Quiche (1)

5.0 from 1 reviews
Quinoa Kale Crustless Quiche (with Leek, Shiitake Mushrooms & Sun Dried Tomatoes)
 
Author:
Recipe type: Breakfast, Lunch
Ingredients
  • 1 leek (white part only), sliced
  • 4 oz shiitake mushrooms, sliced
  • ½ bunch kale (about 4 leaves), stems removed
  • 5 large eggs
  • 1 cup ricotta cheese
  • ½ cup whole milk
  • 1 cup cooked quinoa
  • 1 cup shredded cheddar cheese
  • ½ cup sliced sun dried tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Cooking spray or butter, for greasing
Instructions
  1. Preheat the oven to 350°F. Grease a 9" pie plate with cooking spray or butter.
  2. In a large sauté pan heat the olive oil over medium-high heat and add sliced leek. Cook stirring occasionally for about two minutes.
  3. Add sliced shiitake mushrooms to the pan. Cook stirring occasionally.
  4. While leek and mushrooms are cooking, cut the kale into thin ribbons.
  5. Once both leek and shiitake begin to brown, add kale ribbons to the pan and cook while constantly stirring for a minute or two, until the kale becomes bright green.
  6. Transfer the kale mixture into a large bowl and let cool a bit.
  7. In a meanwhile, crack the eggs into a medium bowl and whisk until well combined.
  8. Add ricotta, milk, salt and pepper to the eggs and whisk together until homogeneous and smooth.
  9. Add quinoa, cheddar cheese and sun dried tomatoes to the large bowl with kale mix, pour egg mixture over and stir well to combine everything.
  10. Put the greased pie plate on a baking sheet and pour the mixture into the greased pie plate. (The baking sheet will catch any spills or splatter from cooking).
  11. Transfer to the preheated oven and bake for 40-45 minutes or until the edges start to brown and the middle is set.
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