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Preheat 350°F oven
Medium mixing bowl
Skillet
Ingredients:
9" pastry pie crust, browned
4 slices white American cheese
2 Tbsp grapeseed or olive oil
1 Tbsp fresh minced garlic
1/4 cup chopped onion
1/8 cup finely chopped red bell pepper
1/4 cup chopped Portobello mushrooms
2 1/2 cups fresh winter kale, cut into thin strips (Kale prep page)
1/4 cup water
3 large eggs
1/2 cup Half & Half
1/2 cup milk
1 tsp salt
1/8 tsp ground black pepper
1/8 tsp garlic powder
1/4 tsp onion powder
Dash of curry powder
1/2 tsp Old Bay spice
Directions:
Spread sliced cheese along the bottom and up onto the sides of the browned pie crust. Set aside
Heat oil in large skillet.
Brown minced garlic, onion, and bell peppers until translucent.
Stir in the mushrooms and winter kale.
When the veggies begin to brown, add the 1/4 cup of water.
Add all the spices except for the Old Bay and stir well to ensure all veggies are coated.
Cook until water is completely evaporated and veggies are tender.
Spread cooked veggies onto the cheese layer in the pie crust.
In a bowl, beat together the eggs, milk, and Half & Half until frothy.
Pour the egg mixture over the veggies and cheese in the pie crust.
Evenly sprinkle the Old Bay spice on top of the pie.
Bake in a 350F degree oven until a wooden skewer inserted into the middle comes out clean (may get some smear from the cheese even when it's done), about 40-50 minutes.
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A quiche for people that don't like quiche!
I have never met a quiche I liked. Hubby hates quiche. Sons - won't take a bite. Daughters - nary a nibble. Quiche is not a popular food with our family, which made it a challenge to create a quiche they would eat! We like to call our Kale Quiche: The quiche for people that don't like quiche. I hope you enjoy it as much as we do!
Any sauteed vegetables, cooked meat, additional cheeses (or a combination of all of these) that suit your taste may be added to the recipe.
If you use more filler, like sauteed veggies and/or cooked meat, you'll need to adjust the amount off egg mixture accordingly or it will overfill the pan and make a mess.
Ramps, scallions, or leeks that are found growing in the yard may be substituted for the chopped onion. Wild onion types may be more strongly flavored than regular onions, so adjust the recipe according to taste.
We grow winter kale and Swiss chard in our garden, so we tend to use those greens in our quiche. You can substitute dandelion greens, spinach, or whatever greens are in season and/or available into the recipe, though.
Dried and canned mushrooms of any kind are much cheaper than fresh ones and may be used in place of the specified Portobello mushrooms.
Powdered milk may be reconstituted and used in place of the 1/2 & 1/2 and milk, but it will increase the bake time.
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