Crustless Kale & Quinoa Quiche

By Roxane Baxter

Since I have a family member who is sensitive to gluten, I use this quiche recipe which does not have the standard grain-based crust. I hope you’ll enjoy it. Quinoa is a nice addition as it is naturally gluten free, provides a complete protein, and is high in fiber. If you’re not into kale, you can substitute spinach or a similar leafy vegetable.  

CRUSTLESS KALE AND QUINOA QUICHE 

Ingredients: • ½ cup / 3 ounces / 85 grams uncooked quinoa (rinse thoroughly) • 1 cup / 235 ml water • 2 tablespoons olive oil • 1 medium onion, chopped • kale / Federkohl / chou frisé / cavolo riccio - washed, stems removed, and cut into thin (¼ inch) ribbons – yielding 200 grams / 7 ounces • 2 cloves of minced garlic • ½ cup / 50 grams shredded cheese (sharp cheddar or any other strong-flavored cheese) • 3 ounces / 85 grams goat cheese / chèvre, cut into small pieces • 4 eggs, beaten

Directions: 1. Preheat oven to 350°F / 177°C. Grease a 9-inch / 23cm glass pie pan with oil or butter. 2. Combine the quinoa and water in a small saucepan. Bring to a boil, then lower to a simmer and cook until the quinoa has absorbed all the water – about 20 minutes. Transfer to a large bowl. 3. Sauté the onions in the olive oil in a large pan over low heat, until translucent and carmelized. Add the garlic and cook for 2 minutes. 4. Add the kale to the onions and garlic, and cook until the kale wilts – about 5 minutes. 5. Transfer the kale, onion, garlic mixture to the bowl of cooked quinoa, and stir together. 6. Add the goat cheese and beaten eggs, and stir together. 7. Season with salt and pepper. 8. Transfer to the greased pie pan, and top with the grated cheese. 9. Bake for 45 minutes, or until the quiche pulls away from the edges of the pan and the sides and top are slightly brown.