I’m a little late on this recipe, which I made for a Labor Day cookout, er, a while ago. With luck, it’s not yet too late in the season to contemplate a summery recipe like this creamy, tart, and delightful pie.
Indian summer, anyone?
I hope you’re not mad at me for my seasonal impropriety. Can I make it up to you with a cute kitten?
I had a bit of food blogger serendipity with this dish. You see, many of my best kitchen successes have never made it on to this site, because I have a compulsive need to keep trying new dishes rather than revisit old favorites. A lovely Martha Stewart recipe called (unlovely-ly) “Quinoa-Spinach Bake” fell victim to this Quest for the New. But it was a fantastic dish—a hearty slice of greens and quinoa that didn’t taste nearly as healthy as it was.
Fast forward two years. A “Quinoa and Kale Crustless Quiche” comes across my radar. “Crustless quiche?” I mused. “What could that possibly mean? It sounds delicious!”
Crustless Quiche Bake Casserole Pie Thingy
It is, as it turns out, pretty much the same thing as my beloved-but-never-beblogged quinoa-spinach bake—with more cheese, more eggs, and even more deliciousness than the its sibling. I’m glad now, for your sake, that I never blogged about the earlier dish. Stick with this one.