Kale and feta quiche recipe
As much as I'm trying to get more kale into my diet this year, I still haven't worked myself up to the oh-so-trendy kale smoothie for breakfast. Call it what you will, but first thing in the morning, even after a cup or two of strong coffee, that smoothie looks like a tall glass of green slime to me. However, I'm not opposed to eating my dark leafy greens before noon; mixing them with eggs and cheese does the trick. This kale and feta quiche, easy to assemble (especially if you sauté the greens the night before, or use leftover greens, and a store-bought pie crust), makes an elegant breakfast, or a satisfying lunch or light supper dish. The crust dresses up the filling, but if crust isn't your thing, spray the pie dish with cooking spray and bake the egg and greens mixture as a crustless quiche. If you're planning a brunch party, remember that quiche tastes best at room temperature, which makes it perfect for the buffet table.
Kale and feta quiche
1 9-inch refrigerated pie crust, or homemade crust
2 tsp olive oil
1 leek, white part only, diced
1/2 large red bell pepper, diced
4 cups chopped kale
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
3/4 cup half-and-half
Pinch of ground nutmeg
8 oz grated cheese (I use store-bought low-fat mozzarella)
1/4 cup crumbled fat-free feta cheese
Heat oven to 350° F. Fit the crust into a 9-inch pie plate.
Heat the oil in a large skillet over medium-low heat. Add the leek and bell pepper, and sauté, stirring occasionally, for 2 minutes to soften the leek. Stir in the kale, thyme, and a pinch of salt and pepper. When the kale has wilted, remove the pan from heat, and set aside.
In a large bowl or 8-quart measuring cup, whisk together the eggs and half-and-half. Add the nutmeg and both cheeses. Stir in the cooked vegetables.
Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the oven.
Bake at 350F for 35-40 minutes, until a knife inserted in the center comes out clean. Let sit for 10 minutes to allow the eggs to set completely before you serve, or make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.
More recipes in The Perfect Pantry:
Red pepper, asparagus and spinach quiche
Asparagus, mushroom and sausage quiche
Quiche like Lorraine
Egg and cheese casserole with leeks, red pepper and bacon
Kale, mushroom and caramelized onion breakfast casserole
Other recipes that use these pantry ingredients:
Crustless spinach, onion and feta quiche, from Baking Bites
Zucchini bake with feta and thyme, from Real Mom Kitchen
Kale and feta breakfast casserole, from Kalyn's Kitchen
Shakshuka, from Smitten Kitchen
Greek pepper and onion frittata with feta, from Aggie's Kitchen