Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, kale noodle quiche cups. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Post sponsored by Bob's Red Mill. During the holidays, quiche is my gateway vegetarian recipe. It's a wonderful bridge for those who might be a meat and potatoes kind of person to those who want to load up on vegetables.
Kale Noodle Quiche Cups is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Kale Noodle Quiche Cups is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook kale noodle quiche cups using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Kale Noodle Quiche Cups:
- Make ready 2 medium eggs
- Get 1/2 cup Kale chiffonade
- Take 1 small onion finely chopped
- Get 4 garlic pods crushed
- Take 1 cup noodles boiled
- Prepare 3 tbsp boiled peas
- Take 1/4 cup whole milk or thick cream if you are not counting your calories
- Make ready 1 tablespoon olive oil
- Make ready To taste Salt
- Take As needed Mixed herbs-Thyme, oregano, basil
- Get 1/4 tsp Chilli flakes (optional)
- Get Pinch black pepper
- Prepare 1/4 cup grated mozzarella cheese
Taste the flavors of the season in this quiche recipe that is filled with roasted butternut squash, kale and gruyere cheese. Also in season right now is kale. The flavor of kale is a bit stronger and woodier than some other greens, but I loved it in this quiche recipe because it holds up so well. This mushroom kale quiche is loaded with shredded Monterey Jack cheese and is baked in a homemade buttery, flakey pie shell.
Instructions to make Kale Noodle Quiche Cups:
- Preheat the oven to 100°F. Wash and chiffonade kale leaves. In a medium skillet, add the olive oil. Add the crushed garlic and chopped onions and sauté until pink. Add the chopped kale, boiled noodles and peas. Cook until soft and done. Add the salt, mixed herbs and I added little chilli flakes as I like my food a little spicy
- In a bowl, beat the eggs with the milk, salt, and pepper, add a little boiled and pureed kale if you want it healthier. - Instead of baking tray or ramekins, I used silicon muffin cups. There is no need to grease them and the baked quiche just pop out neatly from them. Spoon the kale-noodle mixture first into the muffin. Then pour the egg mixture. Top it again with the kale noodle mix. Add the grated mozzarella cheese on top of each.
- Put the cups on a baking tray and place in the oven and bake for 15 to 20 mins, or until the tops are glossy green. If you are not very sure then insert a toothpick and check if it comes clean. Once done remove from oven and serve warm with fresh basil and mint sauce.
And finally quiche- the pie shell must be flakey and butter and definitely no soggy bottoms! It needs to have a decent amount of cheese and a whole lot of vegetables. This quiche is made special with the addition of millet in the whole wheat crust. Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well. Spoon kale mixture into prepared tart shell; pour egg mixture over kale.
So that is going to wrap this up for this special food kale noodle quiche cups recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
