QUINOA AND KALE CRUSTLESS QUICHE

Steps:

• 1. Caramelize the onions: Heat the olive oil in a large pan on medium heat. when the oil is shimmering, add the onions. Cook on medium-low until the onions are very soft and brown. This may take up to 30 minutes. The key is to cook low and slow.
• 2. Preheat oven to 350. Butter a 9" pie dish. Rinse the quinoa (I do this in a fine mesh sieve - I find it is the easiest method). Combine the quinoa and water in a pan. Bring to a boil on medium high heat and then reduce to a simmer for 20 minutes, or until the water is absorbed into the quinoa. Set aside.
• 3. Here's what the quinoa looks like after it's cooked.
• 4. Remove the onions from the pan, and place them in a large mixing bowl. Add sliced mushrooms to the pan with a dab of butter. Saute on medium-high heat to get a nice brown sear on the mushrooms. When cooked, remove mushrooms to the bowl with the onions.
• 5. After you remove the thick stems, pile the leaves on top of each other and slice into thin ribbons....
• 6. Add the kale into the hot pan with a swirl of olive oil and a TBL or two of water (just enough to keep the kale moist and from sticking to the pan). Cook on medium heat until completely wilted and bright green, about 5 minutes. Allow to cool a bit.
• 7. Add kale, cooked quinoa, garlic, cream cheese, and cheddar to the mixing bowl. Stir until evenly mixed.
• 8. In a small bowl, whisk the eggs then pour over quinoa/kale mixture. Stir until egg is completely mixed in. Season with salt and pepper.
• 9. Pour the mixture into prepared pie dish and bake for about 45 minutes or until top is golden brown. (I also added more cheddar to the top during the last 5 minutes of baking). Let cool for about 5 minutes before cutting. Enjoy!
• 10. Yum!