15 May 2015

A month of brunches: week 3

I love quiche, but it doesn't always stay with me for very long.  This crustless version is amped up with plenty of protein from the quinoa (and all that cheese!), and is just as good at room temperature as a not-sad desk lunch on Monday.  You can also bake this magical mixture in muffin cups for an easy finger food at parties or a freezer-friendly breakfast on-the-go. 



Crustless Quinoa and Greens Quiche

Serves 6

1/2 cup quinoa
1 cup water
2 tablespoons olive oil
1 bunch Kale or mustard greens, stems removed and cut into ribbons
1 small yellow onion, thinly sliced
2 cloves of garlic, minced
1/2 cup sharp cheddar cheese
3 ounces cream cheese, cubed
4 eggs
1 teaspoon Dijon mustard
Salt and pepper to taste

Preheat the oven to 350°F and grease a 9" pie dish with butter. 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 twenty 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 or mustard greens into the hot onion pan. On medium heat, cook until wilted and bright green, about two minutes.

Add the greens, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are pretty much evenly distributed (it's OK to have some little clumps of cream cheese here and there).

In a small bowl, whisk the eggs and mustard with a dash of salt. Pour over the quinoa mixture. Stir until the egg clings to the greens. Add more salt and pepper.

Pour the mixture in the prepared pie dish. Bake uncovered for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish.