Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kale noodle quiche cups. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kale Noodle Quiche Cups is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Kale Noodle Quiche Cups is something which I’ve loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook kale noodle quiche cups using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kale Noodle Quiche Cups:
- Get 2 medium eggs
- Prepare 1/2 cup Kale chiffonade
- Take 1 small onion finely chopped
- Prepare 4 garlic pods crushed
- Make ready 1 cup noodles boiled
- Get 3 tbsp boiled peas
- Get 1/4 cup whole milk or thick cream if you are not counting your calories
- Take 1 tablespoon olive oil
- Make ready To taste Salt
- Make ready As needed Mixed herbs-Thyme, oregano, basil
- Take 1/4 tsp Chilli flakes (optional)
- Prepare Pinch black pepper
- Make ready 1/4 cup grated mozzarella cheese
This mushroom kale quiche is loaded with shredded Monterey Jack cheese and is baked in a homemade buttery, flakey pie shell. 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. These Vegan Quiche Cups are SO delicious!!!
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 they are soooo easy to make. 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 quiche is made special with the addition of millet in the whole wheat crust.
So that’s going to wrap this up with this special food kale noodle quiche cups recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
