Kale And Onion Quiche
From FavoriteFixins 14 years ago
- 1 hr. to make
- Serves 2-4
"Even using whole milk and full fat ingredients, this is fairly low cal, but if fat-free or low fat alternatives this would be a great low cal/low fat brunch or lunch dish. Recipe source: local newspaper"
Ingredients
- Ingredients shopping list
- 1 prepared 9 inch pie shell shopping list
- 3 eggs shopping list
- 3/4 cup half-and-half shopping list
- 3/4 cup milk shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon red pepper flakes (optional) shopping list
- black pepper shopping list
- 1 tablespoon vegetable oil shopping list
- 1 tablespoon butter shopping list
- 5 green onions, minced shopping list
- 3 garlic cloves, chopped shopping list
- 2 cups kale, chopped shopping list
- 1/2 cup cheddar cheese, grated shopping list
How to make it
- Preparation:
- Preheat oven to 425-degrees F.
- Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
- In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
- In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
- Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
- Bake for 30-40 minutes or until set.
- Note: I've made this with spinach, mushrooms, bacon and mozzarella cheese.
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