Quinoa & Kale Quiche

By Linda S. and Marilyn R. from Holland Hill Elementary School, Fairfield, CT.


A healthy and fun twist on traditional quiche, this recipe uses quinoa (a grain/seed native to the Andes Mountains in South America) to provide texture, crunch and a heaping dose of amino acids along with fresh kale which provides color, calcium and antioxidants. In addition to quinoa and kale, this crustless quiche contains eggs - rich in choline for boosting brain power and onions - a very good source of vitamin C, potassium and dietary fiber.

This dish can be served as a main dish, along with a delicious fresh soup or salad.

Nutrition Facts

Serving size: 1/4 cup

From Fat32.82%
From Saturated Fat5.25%
From Sugar0%


Ingredient 6 servings 50 servings
Quinoa, dry1 cup/8 oz.8 1/3 cups/67 oz
Kale, fresh1 cup/8 oz.4 cups/64 oz
Onions1 cup/8 oz.4 cups/32 oz.
Olive Oil1 TBSP2/3 cup
Eggs3 large25 large
Water2 cups/16 oz.1/2 gallon + 1/2 cup
Salt1 tsp.1 TBSP., 1 tsp.


Rinse quinoa. Put quinoa in a 4 inch deep hotel pan with ½ gallon and ½ cup water. Steam until quinoa is cooked.
Wash, clean and dry kale. Finely chop kale. Peel and chop onions, small dice. Put olive oil in a sheet pan and sauté onions; until translucent. Approximately 5-8 minutes on med. heat. Add kale to onions and continue to sauté for another 2 – 3 minutes. Add quinoa to veggies. Beat eggs. Add eggs and salt to quinoa and veggies. Mix. Spread mixture evenly into 1 large sheet tray pan Bake at 350° for 20 minutes or until firm. Thermometer should read 165°F. For ¼ cup serving, cut into 1.5” x 1.5” squares. Hold on steam table at 145° F.