Kale Noodle Quiche Cups

Kale Noodle Quiche Cups

Kick-start your weekend with a healthy protein-packed breakfast of Kale Noodle Quiche Cups. This morning I decided to be adventurous and made a quiche. I had eggs and noodles but wanted something healthier to add to the quiche. The kale in the backyard was whispering …eat me eat me and I was lured to snip a few leaves to power-pack my quiche. These gluten-free cuties will set the mood for the weekend.

Quiche originated in Germany

Originated in Germany and later the French and English baked quiches. Quiche can be served as an entrée, for lunch, breakfast or even an evening snack. It is an egg custard with any savoury additions of your choice like bacon, spinach, mushrooms, cheese or any newer recipes with more additions like I used kale and noodles here.

How to Make Kale Noodle Quiche Cups

The bake is really as simple as cooking the onions, kale and noodles, mixing up a simple egg base with grated mozzarella, seasoning it all, and popping it the oven. Kale is known as a superfood and is power packed with nutrients.

The egg bakes become golden and brown on top when they come out of the oven and are real stunners.  I fell in love the moment I slid the Kale Noodle Quiche Cups treasures out of the muffin cups. I think I am going to make them again when my friends come over, as they look really fancy yet so easy to bake.

If you are looking for healthy Kale recipes then try this Kale Frittata or Egg in a Hole with Kale

Easy Recipe for Kale Noodle Quiche Cups

Ingredients:

2 medium eggs

½ cup Kale chopped into ribbons

1 small onion finely chopped

4 garlic pods crushed

1 cup of noodles boiled

3 tbsp boiled peas

1/4 cup whole milk or thick cream if you are not counting your calories

1 tablespoon olive oil

Salt to taste

Mixed herbs-Thyme, oregano, basil

1/4th tsp Chilli flakes (optional)

Pinch of black pepper

1/4 cup grated mozzarella cheese

Method:

Preheat the oven to 100°F.

Wash and chiffonade kale leaves. Boil the noodles and the peas and set aside.

(Mushroom Option-In a medium skillet, add the olive oil. Add the crushed garlic and chopped onions and sauté until pink. Add the chopped kale and mushrooms and 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 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.

Kale Noodle Quiche Cups

Print Recipe

• CourseAppetiser, Breakfast, Starter
• CuisineWorld Cuisine

Kale Noodle Quiche Cups Print Recipe CourseAppetiser, Breakfast, Starter CuisineWorld Cuisine

Ingredients

• 2 medium Eggs
• 1/2 cup Kale chopped into ribbons
• 1 small onion finely chopped
• 4 pods garlic crushed
• 1 cup of noodles boiled
• 3 tbsp boiled peas
• 1/4 cup whole milk or thick cream if you are not counting your calories
• 1 tablespoon olive oil
• Salt to taste salt to taste
• 1 tsp herbs Mixed
• 1/4 tsp thChilli flakes optional
• 1/4 tsp black pepper
• 1/4 cup grated mozzarella cheese

Servings:

Instructions

1. Preheat the oven to 100°F.
2. Wash and chiffonade kale leaves.
3. 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.
4. In a bowl, beat the eggs with the milk, salt, and pepper, add a little boiled and pureed kale if you want it healthier.
5. 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.
6. 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.
7. Once done remove from oven and serve warm with fresh basil and mint sauce.

Recipe Notes

You can use mushrooms, spinach instead of kale or chicken or bacon.

Don’t over bake the quiche or it will come out flat

Always serve warm.