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quinoa crustless ham and kale quiche

(3 ratings)
Patty57 avatar
Blue Ribbon Recipe by
Patty Bronson
@Patty57
Eugene, OR

Quinoa is such a versatile grain. I use it as a filler in a lot of recipes. In this recipe, I've used the Red Quinoa as it holds up a little better than the white. You could use broccoli, seafood, leftover turkey. Endless options.

Blue Ribbon Recipe

Love quinoa? Never had it, but are curious? Don't think you like it? Doesn't matter! This recipe is so danged good that we can't imagine anyone not wanting to dig in for seconds.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 -6
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For quinoa crustless ham and kale quiche

  • 2 c
    pre-cooked quinoa, cooled (1 c quinoa to 1 1/2 c liquid)
  • 1
    small onion, diced
  • 1/2 c
    rough, chopped mushrooms
  • 1 1/2 c
    diced ham
  • 1 1/2 c
    cheese, (I used Swiss but use whatever you have)
  • 3 c
    finely chopped kale or spinach (raw)
  • 1/2 tsp
    herbs de provence (Oregon flavor rack)
  • 1/2 tsp
    Oregon garlic lover's garlic (Oregon flavor rack)
  • 4 Tbsp
    sour cream
  • 8
    eggs (or use the equivalent of egg beaters or a mix of the two)
  • 2 Tbsp
    Dijon mustard
  • 2 Tbsp
    olive oil
  • Parmesan cheese and parsley to garnish (opt)

How To Make quinoa crustless ham and kale quiche

  • 1
    Put the cooled quinoa in a mixing bowl (I usually make it the night before). Add eggs, cheese, sour cream, spices, garlic, Dijon mustard, and pepper. If you've salted the water your Quinoa was cooked in I would hold off on adding salt to the mix.
  • 2
    Heat olive oil in large fry pan, saute' onions till they start to caramelize. Add mushrooms and saute for a few minutes. Add ham and kale (or spinach). Cook till kale starts to wilt, 3 - 4 minutes. Let the mix cool slightly before adding to Quinoa egg mix.
  • 3
    Pour into a well greased (I used the Pam Baking spray) 8 x 8 baking dish. Bake for 30 minutes at 350 degrees (note: cooking times may vary). Run a knife into the center to check for doneness. Top with shredded Parmesan and parsley sprinkles. Allow to rest for 5 minutes before cutting to serve. If serving for breakfast add some cut fruit to the dish.
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