Kale Noodle Quiche Cups

Name: Kale Noodle Quiche Cups
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium eggs; 1/2 cup Kale chiffonade; 1 small onion finely chopped; 4 garlic pods crushed; 1 cup 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; To taste Salt; As needed Mixed herbs-Thyme, oregano, basil; 1/4 tsp Chilli flakes (optional); Pinch black pepper; 1/4 cup grated mozzarella cheese

Harjeet Kaur @cook_13349754

#oven
Kick your Monday blues with a healthy protein-packed breakfast. This morning I decided to be adventurous and make 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 week ahead.
Quiche originated in Germany and later the French and English baked them. 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.
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 super food and is power packed with nutrients.
The egg bakes become golden on top when they come out of the oven and are real stunners. I fell in love the moment I slid the 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.

Harjeet Kaur @cook_13349754

Saved

Ingredients

30 mins

2 servings

2medium eggs
1/2 cupKale chiffonade
1small onion finely chopped
4garlic pods crushed
1 cupnoodles boiled
3 tbspboiled peas
1/4 cupwhole milk or thick cream if you are not counting your calories
1 tablespoonolive oil
To tasteSalt
As neededMixed herbs-Thyme, oregano, basil
1/4 tspChilli flakes (optional)
Pinchblack pepper
1/4 cupgrated mozzarella cheese

Saved

Steps

30 mins

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.