Quinoa Kale Crustless Quiche

This Quinoa Kale Quiche is a great start to my 2016's baking resolutions-
bake savory items and incorporate healthy ingredients

This quiche is both crustless (read: less carbs) and does not use any heavy cream in the filling (read: less fat)! Reigning as one of the healthiest foods of all time, quinoa boosts the nutritional quality as well as gives the quiche a nice fluffy soft texture. There's kale in here too!

Excellent savoriness for breakfast, afternoon tea, side dishes or even as a star alongside a refreshing salad! Delicious hot or at warm temperature.

Quinoa Kale Crustless Quiche
recipe adapted from Food52
makes one 9" round

1/2 cup quinoa
1 cup water
2 tbsp olive oil
1 bunch kale (3.5cup//235g) stems removed and cut into ribbons
1 vidalia onion, thinly sliced
4 cloves of garlic, minced
1/2 cup mozzarella cheese
3 oz cream cheese, cubed
4 eggs
salt and pepper to taste*
optional: garlic powder, cayenne pepper

*1/2 tsp salt

Cook quinoa according to package instructions.

Let cool after cooked.

Saute/ caramelize onions.

Saute kale.

Stir everything together.

Whisk eggs on the side and add them in as well.

Ready to bake.

Bake until golden brown!

1. PREP: Preheat oven to 350F and grease a 9" pie dish.
2. QUINOA: Combine quinoa and water in pan. Bring to a boil on medium-high heat and then reduce to a simmer for about 15-20 minutes until all the water has been absorbed. Set aside to cool.
3. ONIONS: Meanwhile, start to caramelize onions. Heat olive oil in a large saute pan on medium heat. When oil is shimmering, add onions. Slowly cook until onions are soft and browned. Remove onions from pan, and place them in a large mixing bowl.
4. KALE: Add kale into hot pan. On medium heat, cook until kale is wilted and bright green, about two minutes. Allow to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
5. COMBINE: Add kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl with onions. Stir together until evenly distributed.
6. EGGS: In a small bowl, whisk eggs until well combined. Pour over quinoa/kale mixture. Stir until eggs cling to greens.
7. SEASONINGS: Add salt and pepper. (and optional seasoning)
8: BAKE: Pour mixture in prepared pie dish. Bake for about 45 minutes until top is golden and the pie has started to pull away from the edge of the baking dish.

The healthy elements did not at all compromise the tastiness and fluffy/creamy texture. This will definitely be one of my staple recipes. I will play around with the toppings and seasonings next time for different yummy combinations.

Taste: 5 stars out of 5
Perfectttttttttto! Savory. Cheesy. Garlicky.
Texture: 5 stars out of 5
Perfectttttttttto! Fluffy but firm enough for clean slices.

(See my last quiche post here. Note big improvements!)

Quiche Lorraine

Broccoli, mushrooms, ham, seafood, spinach.. There are so many kinds of quiche. And they all sound so yummmmy(:

I have been wanting to try quiche for a long long time. A flaky tart crust, a fluffy egg center. What is there not to love? I initially planned on having my first quiche during a Sunday brunch at a nice little cafe I have found. On their menu, they had two kinds of quiche, veggie and seafood. Unfortunately, they ran out of BOTH that morning.

Sad as I was, I went online to search for quiche recipes once I got home that evening! It didn't seem too hard. And it was a good idea since I can be picky about the fillings and have only what I like in it. Actually, I like a lot of things.. It was hard for me to decide on bacon/ham and cheese. But I thought I would start things off basic and traditional! Next time, I would definitely go more adventurous and not too greedy about the filling. I poured a little too much in the tart and it spilled over and under the tart as it bubbles and cooks.

Quiche Lorraine
recipe translated from Dessert & Baking DIY
- makes one 6" tart & three mini tarts

Crust
50g unsalted butter, cold and cubed
100g AP flour, sifted
1/8tsp salt
1 yolk
20g ice water

1. Combine flour and salt in bowl. Rub butter into the flour/salt with fingertip until it has a sandy texture.
2. Make space in the center of the flour/salt/butter mixture. Pour yolk and water in. Mix with spatula.
3. Form dough into a ball shape. Wrap with saran wrap and fridge for 30 minutes.
4. Place dough in between two saran wraps. Slowly roll dough out 2-3mm thick
5. Place on tart mold. Use knuckles to push in edges. Cut off excess.
6. Poke holes across dough with folk.
7. Bake at a 400F preheated oven for 15 minutes.



Filling
2 eggs
20g shredded cheddar cheese
70g bacon, diced
70g whipped cream
salt and pepper to taste

1. Fry bacon.
2. Hand whisk egg (keep tip of whisk touching bottom of bowl --> reduces air)
3. Add cream, salt and pepper to egg. Whisk.

4. Assemble everything like so.



- Place bacon, then cheddar cheese and strained egg/cream mixture on top of tart.

5. Bake at 400F for 20 minutes or until golden brown.
6. Remove mold.
7. Serve (:



Taste: 3.5 stars out of 5 (can use a little more seasoning and definitely elevated with a more refreshing filling; i find the ham and cheese combination a little on the heavy side)
Texture: 4 stars out of 5 (tart is flaky and nice, egg mixture can be a little fluffier but is as good as it can get on a first try)