Kale Quiche Pie

Seeing as our kale and Swiss chard are still producing like wild things and I have not yet reconciled myself to drinking “kale” smoothies or eating roasted kale chips, we are always on the look out for recipes that we can incorporate kale or chard into.

I think this crustless quiche is the perfect way to get kale into your diet.

So without further ado, here is the recipe –

• 6 farm fresh eggs
• A slog of half & half cream – or if you are unfamiliar with the size of a slog, about 3/4 cup
• Some kind of acidic dressing (I frequently use non fat Italian, but this time I used blue cheese and pear dressing)
• Handful of crumbled feta
• Approx. 1 cup cheese (used marble because it’s what we had left)
• Fresh herbs – whatever you have growing in your pots (I used thyme, basil, dill and parsley)
• Good shake of Greek seasoning
• A chopped leftover red pepper
• 3 cups finely chopped kale, spinach, Swiss chard or other leafy greens
• Handful of wholewheat flour – maybe a half cup.
• One chopped onion – sautéed until all wilty and translucent.
• Salt and pepper to taste
• Breadcrumbs
• Cooking spray

Let me begin the “instructions” by saying that we use whatever is in the fridge and we don’t sweat the amounts. If YOU think it will be tasty, add it.

The easiest way to make this kale-pie-quiche is to use a stand-mixer. It just so happens we have a Cuisinart mixer that works well.

To begin, add the eggs to the mixer bowl. Set the mixer to “mix” and let the eggs mix and mingle with one another until they are frothy. Then add the half & half and let that mix for a few seconds – maybe 20-30. Add the salad dressing, and the cheeses – grated cheddar, crumbled feta, or whatever you have in your fridge. Let it mix.

Then add ingredients like the kale (or chard or spinach or whatever leafy green vegetable you have), sautéed onion, red pepper, herbs, seasoning and salt and pepper.

Shake in the wholewheat flour until it has the consistency of a really thick ketchup. You may not need much. You may need more. Just get it to the desired consistency.

We cook the quiche in a 24cm flan pan. But before pouting the mixture from the mixer, give the flan pan a quick spray of cooking oil to make sure the quiche will lift out without a struggle once cooked.

Then you can pour the mixture from the mixer bowl into the flan pan. Sprinkle with bread crumbs and fire into an oven at 375 degrees for 20-30 minutes. Watch the top of the quiche to make sure it is not burning.

Remove from oven, let cool and then enjoy.