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.
Serving size: 1/4 cup
|From Saturated Fat||5.25%|
|Ingredient||6 servings||50 servings|
|Quinoa, dry||1 cup/8 oz.||8 1/3 cups/67 oz|
|Kale, fresh||1 cup/8 oz.||4 cups/64 oz|
|Onions||1 cup/8 oz.||4 cups/32 oz.|
|Olive Oil||1 TBSP||2/3 cup|
|Eggs||3 large||25 large|
|Water||2 cups/16 oz.||1/2 gallon + 1/2 cup|
|Salt||1 tsp.||1 TBSP., 1 tsp.|
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.