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!”
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.
Quinoa and kale crustless quiche
Very slightly adapted from Food52
1/2 cup quinoa
1 cup water
2 tablespoons olive oil
1 bunch kale, stems removed and cut into ribbons [I used two bunches, because I am a kale fanatic]
1 onion, thinly sliced
2 cloves of garlic, minced
1/2 cup sharp cheddar cheese
3 ounces cream cheese, cubed [I’d recommend trying goat cheese for more flavor]
salt and pepper to taste
Preheat the oven to 350°F and grease a 9-inch pie or cake dish.
Heat the olive oil in a large saute pan on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned, at least 20 minutes. Let the onions cook, stirring occasionally, while you prepare the rest of the ingredients.
Rinse the quinoa. Combine quinoa and water in a saucepan. Bring to boil, then reduce to a simmer. Cook, covered, for about twenty minutes, until water has been absorbed and quinoa is cooked.
Once the onions are browning, add kale to the pan. Cook until kale is wilted and bright green, about two minutes. Once cake is cooked, make a well in the middle of the pan. Add a small amount of olive oil, then cook garlic for about 30 seconds.
Combine kale-onion-garlic mixture, quinoa, cream cheese [or goat cheese] and cheddar in a large mixing bowl. In small bowl, whisk eggs well. Pour over quinoa-kale bowl and stir until eggs cling to the greens. Season with salt and pepper.
Pour into prepared dish. Bake for about 40 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. Serve warm or at room temperature.
Serves 4 as a main course.