Heartmade Blog

No-Crust Quinoa + Kale Quiche


Hello, there – it’s great to meet you! My name is Karla and I am a photographer + designer + the girl who cooks, styles and photographs the food on Sal & Azucar.


It’s a huge honor to be part of the heartmade community. Mayi and I have become good friends thanks to this online-etsy-handmade-blogging craziness that we all love around here, and she recently invited me to come on board and become a regular contributor around here. Of course, I was thrilled and naturally jumped right in. (Thank you Mayi, for this awesome opportunity!)



To kick this off I want to share a small tidbit – I’m a bit of a health nut. I shop + cook organic, and most often than not I alter recipes to make them health{ier}. I’m the kind of person who substitutes regular sugar with honey, agave or sucanat, reduces the fat and substitutes white flour with whole-wheat or gluten-free flour without compromising the taste – and it works (most of the time.) Of course, it is so much easier when I discover or make up a recipe that is already healthy to begin with – no alterations needed – that tastes amazing.


Here is a great recipe I recently adapted from Food52: No-Crust Quinoa + Kale Quiche.



I love this quiche with some juicy cherry tomatoes on the side.


Makes 4 small individual (6″ dish) portions or 1 large (9″ pan) quiche.


you need

  • 1/2 cup quinoa
  • 1 cup water
  • 1 yellow or red onion
  • 2-3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 bunch kale or spinach
  • 1/2 cup muenster or mild cheddar cheese, cubed
  • 1/2 cup feta cheese crumbs
  • 4 eggs
  • Salt + pepper



to prepare

1. Preheat oven to 350 degrees. Take your dish (9″) or dishes (6″) and spray with baking spray.


2. Place water in a pot and add quinoa after rinsing. Bring to a boil on medium heat and reduce to a simmer for about 15-20 minutes.


3. Cut your onion in very thin slices. Heat olive oil in a pan and add the onions and honey. Reduce heat to low-medium, cover and cook until the onions are soft and brown, stirring occasionally. Remove them from the pan and place them in a mixing bowl.


4. Cut your kale (or spinach) into ribbons, removing the stems, and place them in the onion pan while it’s still hot. Cook for about 3 minutes and allow to cool. Remove excess liquid with a paper towel.


5. Add kale, quinoa, muenster cheese and feta cheese to the onion bowl. Stir until evenly distributed.


6. Whisk the eggs in a separate bowl and pour them slowly into the kale-cheese-quinoa mix. Season with salt and pepper. Mix until evenly distributed.


7. Pour mixture into the dish/dishes and bake for 40-45 minutes or until the tops are golden. Enjoy warm or at room temperature.



See you back here soon. Meanwhile, you can visit my blog, Sal & Azucar, for more recipes and delicious photos.


Karla Diaz Cano


Karla Diaz Cano is a photographer + designer from Mexico City based out of Miami, FL. She focuses on food + fine art photography + shares her work on her blog, Sal & Azucar. Karla is also a regular contributor for Honest Cooking + A Place for Twiggs. On the side, she runs a small jewelry business, Tiklari. You can read more about Karla on her blog, visit her facebook fan page, or follow her on twitter.

6 Responses to No-Crust Quinoa + Kale Quiche

  • Tiina says:

    They look and sound delicious. I almost never try out any recipes I see online, but now I’m tempted.

  • mayicarles says:

    I know right? Same here, but I’m glad I gave this recipe a spin because my belly was VERY happy + my man was too. Extra bonus!

  • Carla says:

    This looks delish! Lovely pictures.

    I’ve been struggling for months trying to come up with something vegetarian that I may be able to pull off. My wife’s boss is vegetarian and I’ve been postponing a dinner party because as soon as I think “no meat/chicken/seafood” it’s like my mind shuts down.

    As soon as I finish typing I will:
    1. Google “kale” (no idea what that is)
    2. Save the recipe
    3. Bookmark Sal & Azucar blog

    And this weekend I’ll give it a go.. Wish me luck! 🙂

  • Karla from Sal & Azucar says:

    Thanks guys! I’m sure you all will turn out with awesome quiches.

    Carla – see you in Sal & Azucar! If you do not find kale (I don’t know where you live and sometimes it’s hard to find in some places) you can just substitute for spinach. I’ve honestly never tried it before but I’m sure it works just fine! Good luck with your dinner party 🙂

  • Hilary @ Thistle Confections says:

    I love that you made it into minis!
    Thank you for adapting my recipe from food52 and giving it a try! Absolutely beautiful photographs.

  • Timothy Mathews says:

    Thank you for another kale recipe. This one will be a keeper. I never thought to cook onions with honey. — Great idea.
    This will make a great breakfast.

    My wife and I eat kale salad with feta and olives. you have to chiffon the kale really thin.

    I have baked kale with olive oil and sea salt. They make cruchy and healthy alternatives to potato chips.
    Do you send out a newsletter or updates?

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