Crustless Quinoa Quiche
Recipe type: Main
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
Crustless Quinoa Quiche-makes the perfect appetizer, main dish for brunch or dinner
  • 3 cups cooked quinoa, cooled and set aside (can be done ahead of time)-or 2 cups of soaked quinoa, cooked in 4 cups water (you will have left over)
  • 4 flax eggs=1/4 cup flax meal and ¾ cup water, mix and let sit until thickened, about 5-10 minutes
  • ½ cup almond milk + 2 tbsp
  • 1 tbsp baking powder
  • 8 oz kale blanched in boil water until bright green, roughly 8 cups packed, de-stemed
  • ½ cup minced red onion
  • ½ cup minced celery
  • 1½ cups peeled, chopped sweet potato (8 oz)
  • 1 tsp kosher/sea salt
  • 1 tbsp dried oregano, or 3 tbsp fresh
  • ⅓ cup fresh parsley
  • ¼ tsp black pepper
  1. Make quinoa. To make, soak 2 cups quinoa for 4-8 hours, rinse and drain. Place in pot with 4 cups water, bring to boil, reduce to simmer and cook until water is absorbed or tender, about 10 minutes (check taste after 10 minutes, if done, drain out extra water). You will have left over quinoa, so use for salads throughout the week.
  2. Preheat oven to 375
  3. Mix flax meal and water and let sit
  4. Blanch kale in boiling water, drain, and rough chop
  5. Combine kale, onion, celery, potato, and seasoning into a food processor, and pulse until combined
  6. In a large bowl, add quinoa, almond milk, flax eggs, and processed veggie mixture, stir until combined
  7. Pour mixture into a smallish baking pan, about a 7x12, or whatever seems to fit your amount. I have tripled this and made a 9x13 pan plus able to make bite size appetizers.
  8. To make appetizer-sized portions, use cookie scoop and place balls onto a silpat, or parchment paper. You will cook these for less time, about 20 minutes until balls brown slightly up and become somewhat firm (enough that they hold together)
  9. This freezes well too-so you can make ahead in bite sized portions or as a casserole. Great for brunch or dinner!
625 mg potassium, 470% Vitamin A, 182% Vitamin C, 26% calcium, 20% iron
Nutrition Information
Serving size:  Calories: 238 Fat: 4.8 g Carbohydrates: 41.8 Fiber: 7.7 g Protein: 8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at