Food Geek Friday: Kale Quiche

As I’ve mentioned before, I have a share with a local CSA.  I’ve been super-excited about it since I signed up and having just picked food at my fingertips has been truly fantastic.  Let me tell you, eating corn on the cob picked less than 24 hours ago is a real eye-opener to what you thought was great from the store. 

The only relative downside is that it has also been a TON of food for just me and has forced me to get more creative.  (Job perk though is that getting more creative in the kitchen has also opened me to finding creative ideas for my clients!)

In the beginning of the Spring share, there were a lot of different greens.  Way more than a girl that’s not that into leafy greens could eat.  So I got started toying around. 

I love eggs.  And eggs are a great foil for random vegetable related leftovers.  Omelets are a great go-to but my omelet making skills are still a work in progress.   Instead, I purchased some pastry shells to pour things into and that’s when I started making this Quiche.

Kale Quiche

Ingredients

  • Kale – cleaned and chopped
  • eggs
  • cream
  • garlic
  • uncooked pastry shell
  • salt and pepper to taste

Preheat oven to 350 degrees.

Spray a saute pan with olive oil and saute garlic until just done.  Add kale and saute until just wilted. 

While sautéing the kale, beat the eggs with just a little hit of cream to within an inch of their life.  Add kale into your egg mixture and pour into the pastry shells.

Bake for approximately 17 minutes - until the eggs are just cooked in the center.  Don’t over-cook because the eggs will keep cooking after you take them out of the oven. 

Dig in!

For this recipe, I used individual shells that came from the freezer section, but if you’re cooking for more than one person you can use a full pie shell.  This recipe is really just a guideline for you to build on.  I’ve also thrown in cheeses and I’ve used all different manner of vegetables.  Have fun with it and if you try it, let me know!