Kale Quiche

When I stopped at the farmers market last week, I couldn’t resist buying some kale from Beechwood Orchards.  But I had no pans for what I was going to do with it.  Then I realized that I had a couple of pie shells in the freezer, regular pie shells, not deep dish.  I had enough kale to make 2 quiches!IMG_8410.JPG

Quiche makes a great lunch or dinner in my house.  My husband, 5 year old and I finished off 3/4 of one of the quiches in one dinner!IMG_8411.JPG

I usually make my own crust for quiche, but this time I happened to have the crusts in the freezer, so I took the easy way out. But my son really likes these crusts, so much so that he readily ate the kale in the quiche. Sometimes taking the easy way out works out just fine.

Kale Quiche

(recipe for 1 quiche)

1 prepared pie crust

3/4 cup of sharp cheddar, shredded

1 Tbsp olive oil

1/2 cup chopped onions

2 cloves garlic, minced (from the garden)

1/2 bunch kale, chopped small  (locally grown)

1/4 tsp Kosher salt

3 or 4 eggs (locally grown)

2/3 cup milk (we use lowfat, organic milk)



Heat the oven to 350F.

Sprinkle the cheese in the crust.IMG_8405.JPG

Heat the oil in a large skillet.  Cook the onion over medium high heat until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. IMG_8401.JPG

Add the kale and cook, stirring with tongs, until wilted and mixed through with the onions and garlic.IMG_8403.JPG

Place in the pie shell on top of the cheese.IMG_8406.JPG

In a small bowl, whisk the eggs.  Whisk in the milk.IMG_8404.JPG

Pour over the kale mixture. Sprinkle with paprika.IMG_8409.JPG

Bake until the center is set, about 1 hour; check it after 45 minutes.IMG_8410.JPG

Serve and enjoy!IMG_8411.JPGServes 4 – 6.


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

    Liked by 1 person

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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