These days I’m a fan of anything that gives me a lot of leftovers. I love recipes that work for snacks, post-workout meals, simple grab and go breakfasts, and extra bonus points if my daughter will love them too.
Not only are these mini quiches super easy to whip up and pack for lunches, the greek flavours are the perfect blend of oregano, kalamata olives and feta with a ton of nutritional value from the peppers and kale.
- 2 cups cooked quinoa
- 4 eggs
- 1 cup kale
- 1 tsp olive oil
- 1 cup bell pepper
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 1 tsp greek seasoning
- black pepper to taste
- Cook quinoa according to package instructions and set aside to cool.
- Preheat oven to 400F.
- Finely chop kale and massage the olive oil into the leaves. Chop peppers and kalamata olives and place in a large bowl with kale and cooled quinoa.
- Whisk eggs and add to large bowl. Stir in greek seasoning, crumbled feta and black pepper. Stir all ingredients together until combined.
- Spoon mixture evenly into a prepared muffin tin. Bake for 20 minutes.