EAT | Kale & Quinoa Crustless Quiche: Healthy Recipe

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Calories: 113.8
Total Fat: 3.7 g
Sat Fat: 1.2g
Poly Fat: .5g
Mono Fat: .9g
Cholesterol: 64.7 mg
Sodium: 235.5 mg
Potassium: 163.8 mg
Total Carbs: 10.9g
Fiber: 1.8 g
Sugars: 4 g
Protein 8.1 g

Recipe: Crustless Kale & Quinoa Quiche (Makes 6 servings)
Prep Time: 20 minutes
Total Time: 55 minutes

2 eggs
4 egg whites
1 cup of Silk Pure Almond Unsweetened Original
4 Laughing Cow Mozzarella, Sun Dried-Tomato & Basil Wedges
1 cup cooked/chopped kale
1 chopped clove of garlic
1 small onion diced and sautéed
1/4 cup of quinoa
1 tsp salt
1/2 tsp pepper
dash of cayenne

Cook quinoa according to package. Chop onion and saute with a little spray of extra virgin olive oil. Preheat oven to 400F. Remove stems from kale leaves. Add chopped garlic and kale to sauteed onions. Cook for an additional 3-5 minutes or until kale is wilted. Place quinoa in the bottom of a pie dish. Combine the eggs, egg whites, milk, wedges, salt, pepper and cayenne. Blend well or until cheese is broken up or consistent throughout. Add in the sauteed veggies. Stir. Pour on top of quinoa. Bake in the center of your oven at 400 for 15 minutes then turn down to 350 for an additional 25 minutes.


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I'm a student and i like to make big things and spread the leftovers out across the week. How well will this store in the fridge?

Thank You for this Sarah! I was impressed by the ease of your instruction. Living with a Chicano man who loves Chorizo – I made a Hippie- Chicano mixture and made this more of a lunch/dinner dish. I only had 2 eggs so I researched binders and came up with Chia seed. Added Quinoa throughout, Spinach, Broccoli, scallions, cheese, garlic, pepperonis and chili sauce in drops on top! Sooo great for the meat eaters who love a bit of spice to their lives. 

Just an fyi. if a yolk falls in the bowl but doesnt break u can get it out by taking an empty water bottle, squeeze it slightly, put it on the yolk and unsqueeze. It will suck the yolk out

It's look very delicious, could you please tell me how many inches of your pan please? because I have 10 inches and I'm not sure that should I put more ingredients in your recipe or not. Thank you.

I just made this and it is delicious! Thank you for the recipe!

If you use regular milk I would recommend cutting the quantity to 3/4 cup, and increasing the cook time about 10-15 minutes in the second part, but watch it! Also, make sure that you cut the kale leaves into smaller pieces before you saute them or else when you are cutting it into pies a longer piece of kale will pull apart the adjacent pie pieces when you try to cut and grab a slice. Not a big deal, but it will help if you are really into presentation and you don't want your pies to fall apart! I made mine with mushrooms that I sauteed with the kale and it is delicious! Don't be afraid to add the cayenne, it helps balance out the sweetness of the caramelized onions! Don't overfill your pie pan unless you like cleaning the bottom of your oven!

Thanks again Sarah for the recipe, I was looking for a new way to prepare kale, and had some left over quinoa from a previous dish I needed to use, so this was perfect!

sea salt from the Himalaya…………just impossible…..try or sea salt or himalaya salt.See for yourself .Use a map of India….

I am an internet troll.  I exist simply to get people worked up and angry.  I have nothing trollish to say about this lovely young lady.  I hope she lives happily ever after.

I just made this a little while ago and it is amazing even though I forgot to put the milk in it and I did not have Laughing Cow so I used drained cottage cheese that had been mashed it came out delicious I'm already planning to make another one tomorrow just cooked beet greens and fresh beets and I believe those are going to be my vegetables for the next one I'm a big salad eater and I can see this being a wonderful wonderful side accompaniment for a big dinner salad thanks ever so much for such a delicious recipe and wonderful new ideas

I know it looks all cute and stuff..but a egg white omelette with all the veggies be good to. But It does look good plated like that.

@SarahFit thank you! It is simply delicious! I had to adapt the recipe with what there was in the fridge, so instead of Mozzarella, I used a cheese mix, instead of almond milk, I used cashew and almond milk, and I added cubbed eggplant. It came out really very delicious!

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