Suitable for a main meal or as side dish, quinoa and kale make a great combination for a savory quiche. The texture of this quiche is amazing. However, it was the bacon that pushed this flavor packed savory pie over the top for us.
Quinoa, Kale, and Bacon Quiche Recipe
1/2 cup, quinoa
1 cup water
1 bunch kale, washed thoroughly, chopped
6-8 slices bacon
1 small onion, chopped
2 cloves garlic, minced
1/2 cup crumbled feta cheese
1/4 cup parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F.
Spray a 9 inch pie plate with cooking spray.
Combine the quinoa and water in a small saucepan. Bring to a boil, then lower to simmer and cook about 20 minutes, until the quinoa has absorbed all of the water. Transfer to a bowl.
Meanwhile, cut bacon in bite sized pieces, cook completely then remove to paper towels to drain. Pour the excess bacon grease from the skillet. Add the onions, cook until soft, then add the garlic, cooking about 1 minute more, just until garlic is fragrant. Transfer the onions and garlic to another large bowl. Transfer the bacon pieces.
Add the kale to the skillet. Cook until it wilts and turns bright green, 2-5 minutes.
Transfer the kale to the large bowl. Add the quinoa, and the feta cheese. Stir until evenly distributed. Transfer to a pie dish.
Beat the eggs together in a shallow bowl, then season with salt and pepper. Pour over kale mixture, then sprinkle the parmesan cheese on top of the mixture.
Bake for 45 minutes, or until the quiche pulls away from the edges and top is slightly brown.