Kale Quiche

Standard
Kale Quiche
 
 
 
 
 
 
 
 
Adapted from Spinach Quiche recipe from Allrecipes.com 
 

Ingredients

  • 1/2 cup butter (I used 3 tbsp.)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained (I used fresh kale instead of spinach)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled (I had plain feta and added oregano, basil, and rosemary)
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten (I used cuckoo maran and araucana eggs from Farmer Z)
  • 1 cup milk
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). (I baked the crust for 5-7 minutes before I put anything in it.)
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach (kale), mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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The second time I made it I used gorgonzola instead of feta, mozzarella instead of cheddar cheese, and capers instead of mushrooms. The flavors in both variations were DIVINE!
 
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