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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.

Alright, don’t linger, let’s task this kale noodle quiche cups formula with 13 elements which are surely easy to receive, and we have to process them at the very least through 3 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients Kale Noodle Quiche Cups:

1. Provide 2 medium eggs
2. Prepare 1/2 cup - Kale chiffonade
3. Require 1 for small onion finely chopped
4. Prepare 4 for garlic pods crushed
5. Need 1 cup for noodles boiled
6. Give 3 tbsp of boiled peas
7. Prepare 1/4 cup whole milk or thick cream if you are not counting your calories
8. Require 1 tablespoon for olive oil
9. You need To taste Salt
10. You need As needed Mixed herbs-Thyme, oregano, basil
11. Take 1/4 tsp for Chilli flakes (optional)
12. Take Pinch - black pepper
13. Take 1/4 cup of 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! 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.

Kale Noodle Quiche Cups steps:

1. 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
2. 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.
3. 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.

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. Press pie crust into a pie plate. 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.

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