Recipe of Homemade Kale Noodle Quiche Cups

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kale noodle quiche cups. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Kale Noodle Quiche Cups is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Kale Noodle Quiche Cups is something that I’ve loved my whole life.

Kale quiche with a generous amount of Cheddar cheese and bacon is always a favorite among family and friends. I used Neufchatel instead of cream cheese and skipped the bacon. I only had buttermilk on hand, so I used a quarter cup buttermilk and a quarter cup water. These Vegan Quiche Cups are SO delicious!!!

To begin with this recipe, we must prepare a few components. You can have kale noodle quiche cups using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Kale Noodle Quiche Cups:

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

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. Post sponsored by Bob's Red Mill.

Instructions to make Kale Noodle Quiche Cups:

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.

Spoon kale mixture into prepared tart shell; pour egg mixture over kale. Post sponsored by Bob's Red Mill. During the holidays, quiche is my gateway vegetarian recipe. This kale quiche is one of my favorites to make and you're probably noticing a pattern with kale and garlic (I love it). This crustless quiche is such an easy low-carb meal that can be served for breakfast/brunch, lunch or dinner.

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