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Kale Quiche with a Quinoa Crust

December 13, 2012 by betsy

kale quiche4

Finally! A seasonal ingredient I actually like! I feel like I’ve been doing a lot of trial and error with ingredients lately trying to make them work for me, but kale and I are already old friends. Speaking of old friends, its been a while since I busted out my old standard: quiche. I’ve kind of been missing quiche lately so I thought I’d make one with kale….and the bag of sun-dried tomatoes that have been sitting in my pantry for quite some time. As the current reigning queen of cooking with random stuff in my pantry, I scoured that bad boy for something I could use as a quiche crust. Quinoa was the clear winner. (I don’t think raisins would have worked out so well)

This is probably the healthiest quiche I have ever made. Kale is a superfood, eggs and quinoa are protein packed, and sun-dried tomatoes are a great source of Vitamin C! Plus, its super tasty and really easy to make.

Kale Quiche with a Quinoa Crust

1/2 c. uncooked quinoa

1 c. chicken broth

3 tsp ground flax

1 tsp Italian seasoning

2 T. butter

2 T. whole wheat flour

1 bunch kale, stems and ribs removed

1/2 c. onion, diced

1/2 c. sun-dried tomatoes, roughly chopped

1/4 c. shredded parmesan cheese

3/4 c. milk

6 eggs, lightly beaten 

Preheat oven to 350 degrees

Combine quinoa and chicken broth in a small saucepan. Bring to a boil, reduce heat and simmer 10 minutes or until liquid is absorbed. Remove from heat and add flax, Italian seasoning, butter, and flour. Stir until butter melts. Pour quinoa mixture into a 9-inch pie plate coated with cooking spray. Firmly pack quinoa along bottom and sides of the dish to form a crust. Bake the crust at 350 degrees for 20 minutes until golden brown.

Meanwhile, cut the kale into ribbons. Steam kale for 5 to 6 minutes until just beginning to soften. In a medium bowl combine kale, onion, sun-dried tomatoes, cheese, milk and eggs. Pour into prepared quinoa crust. Bake the entire quiche for 35-30 minutes until set. Allow to cool for 10 minutes before serving.

Do you love kale too? Do you have an excellent kale recipe you want to share? Maybe you’re just looking to try something new, or incorporate kale into your diet. No matter what your relationship with kale, you should head over and check out our LINK PARTY under the DECEMBER section to add your kale recipe or find kale inspiration.

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  1. Oh my gosh! This was delicious! I used coconut oil instead of butter and added a little nutritional yeast to the quinoa crust. Left everything else as is. SO YUMMY Thanks for this one!

  2. Chris says:

    I’ve been using this recipe as a template for a few different quiches now and they all turn out excellent. Coconut oil to grease the pie pan, different variations on the italian spice (thai curry, mexican blend, etc), and I cook the kale with my other veggies (onion, mushroom, bacon aka “the best veggie”) and top it off with some cheese or slices of tomato or both! Thank you for the inspiration and the quinoa crust is the bomb diggity!

  3. Lorrie says:

    Wow – I made this to bring to a harvest exchange meet up and it was a huge hit! I referred tons of people to the website for this recipe. Thanks I have made the quinoa crust a staple for all savory pies.

  4. Memorie Scott says:

    I was looking for a quinoa crust recipe for my quiche but I tried this entire recipe and we loved it.
    I think it is better than my normal quiche recipe!! Thanks for posting it; I will make it often:-)

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