Side Dish

Quinoa Kale Mini Quiches is for Side Dish.

Quinoa Kale Mini Quiches takes 20 minutes to prepare.

Quinoa Kale Mini Quiches takes 25 minutes to cook.

Quinoa Kale Mini Quiches makes 22 servings.

The ingredients for Quinoa Kale Mini Quiches are:

5 cups quinoa
1 cup water
2 tablespoons olive oil
6 ounces kale, stems removed and cut into ribbons (the best way I?ve found is twisting the kale into a rope and cutting with kitchen shears)
1.25 cups onion, thinly sliced
2 teaspoons garlic, minced
.5 cups white cheddar cheese, shredded (I subbed Mozzarella)
3 ounces cream cheese, cubed
6 large eggs
salt and pepper to taste

Here is how you make Quinoa Kale Mini Quiches:

Preheat the oven to 350 and prepare appropriate number of muffin tins (either butter the dish thoroughly or spray with baking spray). Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about 20 minutes. Set aside.Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned. Remove the onions from the pan, and place them in a large mixing bowl. Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed. In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.Pour the mixture in the prepared muffin tin. Bake for about 25-30 minutes, until the tops are golden and the quiche has started to pull away from the edge of the muffin wells. Serve hot or at room temperature.Freezing Directions:BEFORE baking and without preheating oven, divide quinoa mixture and egg mixture among separate freezer bags. To serve: Thaw. Divide among quinoa mixture among muffin wells top with egg mixture and bake at 350 for 25-30 minutes.Serving Size: makes 23 mini quichesNumber of Servings: 22Recipe submitted by SparkPeople user JESSFOSTER99.

The nutritional information for Quinoa Kale Mini Quiches is:

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 216.2

• Total Fat: 7.4 g
• Cholesterol: 57.4 mg
• Sodium: 49.7 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 3.1 g
• Protein: 8.3 g

The dietary needs meet for Quinoa Kale Mini Quiches is Vegetarian