Inspiration from Meghan

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Veggie Quin-iche


Now isn't this just the most brilliant thing I have come up with since last Friday's chocolate covered kale chips.

For Passover last week, my momma made a great big beautiful dinner. The main event however was a turkey and I'm not a huge turkey lover. I am well trained in going to other's homes for dinner and my approach is always to make something super-powered delicious and that can be enjoyed by other guests too of course. So I made these!

They were pretty darn easy and to be perfectly honest, I was mighty surprised they turned out as beautiful and flavourful as they did. My goal was to make them beautiful, but I also wanted to know if I could play by the silly Passover rules- so no flour was used with these. Coolio!

This was a bit of a mash-up of recipes, using my Asian Flared Sweet Potato Burgers as inspiration.  In keeping this short as I am poopershnickled from the event this weekend, I am going to skip straight on to this wonderfully easy recipe.


Veggie Quin-iche

(makes 8-10 depending on size)

1 cup dry quinoa(rinsed)
2 cups water
2 Tbs tamari
2-3 Tbs sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 leaves of kale
2  carrots, grated
1 large sweet potato, grated
2 eggs
pinch of sea salt

  • Preheat oven to 350
  • Cook quinoa in water for 15-20 minutes all water is absorbed.
  • While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened (about 8 mins) then add celery and carrots.
  • Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
  • Add in two eggs and pinch of sea salt, and mix thoroughly.
  • Take parchment paper and cut into circles to line a muffin tin.
  • Using a 1/2 cup meausurre, scoop out the quiche mixture and place in parchment lined muffin tin.
  • Bake for 20 minutes. Quin-iches should feel firm to the touch. Depending on your oven, you may want to give them an extra 5 minutes.
  • Switch oven to broil for 3-5 minutes to add some extra crispy to the tops.
  • Remove from oven, allow to cool. Remove form tin, discard parchment and serve warm or at room temperature.

Question of The Day: What has been your greatest recipe 'mash-up' success?

23 Responses to “Veggie Quin-iche”

  1. Soooo pretty. Good job! I love your creative use of quinoa in this recipe.
  2. hosting a holiday brunch this weekend? Make a Quin-iche (quinoa quiche!)
  3. [...]   QUINOA QUICHES adapted from Making Love in the Kitchen [...]
  4. Tracey Boulton said…
    Hey Meghan, Just starting the Wild Rose cleanse and was googling breakfast recipes...came across this one. It is not easy! LOL. Well there was a lot of prep for the veggies. They are cooling on my oven right now. BUT the recipe is not complete? It says to cook the garlic, ginger, onions, carrots, and celery but not for how long or what to do with it after you cook it! I did my best. They never seemed to get firm and when I broiled them they burnt very quickly. Will update with flavour tomorrow. Very excited about the ingredients!. I am from Toronto but now live in New York. I look forward to following you. Tracey
    • Meghan Telpner said…
      I added in the cooking time for the veggies- about 5-8 minutes. I'm surprised they didn't get firm though.
  5. Jennifer Riker said…
    These were delicious! I would agree they were not easy as I did all of the chopping by hand, but well worth it. I am now cooking for a diabetic. Do you know the carb count per serving?
  6. Rachel said…
    Looks delicious. It doesn't say what to do with the onion carrot celery mixture, do you add it to the quinoa mixture before you put it into the muffin pan? Also do you continue to sauté after you add in the carrots and celery? Can't wait to make these tomorrow!!

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