Welcome back to the second installment of our Blueprint + Food52 recipe series!
This month we’re focusing on everything brunch. There’s a certain synonymy between the spring and brunch, where suddenly our moods are improved enough to venture out with a group of friends in the morning to enjoy (too many) mimosas and delicious food. Isn’t it weird how once the sun starts to peek its way out of the clouds at springtime, the brunch crowds start to get bigger?
We’ve also realized that our desire to play host at home increases when spring and summer roll around, as well—coffee and pastries on the patio, backyard barbecues, and brunch (of course) are the top of our minds. Instead of braving the ever-increasingly crowded lines at your favorite brunch spot, how about doing a little hosting at home every now and then?
There are countless simple recipes and strategies for hosting a brilliant brunch at home, many of which can be done ahead of time. There’s nothing worse than pouring your time and heart into a get-together and not being able to enjoy it with the people you love. The following recipe for crustless quinoa and kale quiche is sure to win the hearts of any brunch-goer, and will take no time at all to prep beforehand. Pop it in the oven before guests arrive—or even the day before—and you’ve got a gorgeous meal perfect for any occasion. It’s as easy as… quiche (it’s almost a savory pie, right?).
Quinoa and Kale Crustless Quiche by Food52
Makes: about 8 slices
- ½ cup quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1 bunch kale, stems removed and cut into ribbons
- 1 Vidalia onion, thinly sliced
- 2 cloves of garlic, minced
- ½ cup white cheddar cheese
- 3 ounces cream cheese, cubed
- 4 eggs
- Salt and pepper to taste
1. Preheat the oven to 350°F and prepare a 9″ pie dish (either butter the dish thoroughly or spray with baking spray). Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.
2. Meanwhile, start to caramelize the onions. Heat the olive oil in a large sauté on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned.
3. Remove the onions from the pan, and place them in a large mixing bowl. Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes.
4. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
5. Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl with the onions. Stir the ingredients so that they are evenly distributed.
6. In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
7. Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.
We’re so inspired by making the beginning of married life a breeze for couples, and simple, but satisfying eats is one way to ensure to get off on the right foot. This recipe is part of our newlywed recipe series with our partners at Food52. Be sure to check out last month’s recipe, and stay tuned to see what we have cooked up next month. In the meantime, try out this quiche recipe, and let us know how it turns out on Facebook, Instagram, and Twitter!
This recipe and featured photo were originally published on Food52.