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!

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!

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)

Paprika

Directions

Heat the oven to 350F.

Sprinkle the cheese in the crust.

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. 

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

Place in the pie shell on top of the cheese.

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

Pour over the kale mixture. Sprinkle with paprika.

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

Serve and enjoy!Serves 4 – 6.