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 {vegetarian}

From the pantry, you'll need: refrigerated pie crust, olive oil, eggs, thyme, nutmeg, grated cheese, feta cheese.

Serves 4-6.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More dark leafy greens:
Kale, mushroom and caramelized onion breakfast casserole, from The Perfect Pantry
Crustless spinach, onion and feta quiche, from Baking Bites
Kale and feta breakfast casserole, from Kalyn's Kitchen

Kale and feta quiche {vegetarian}

From the pantry, you'll need: refrigerated pie crust, olive oil, eggs, thyme, nutmeg, grated cheese, feta cheese.

Serves 4-6.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More dark leafy greens:
Kale, mushroom and caramelized onion breakfast casserole, from The Perfect Pantry
Crustless spinach, onion and feta quiche, from Baking Bites
Kale and feta breakfast casserole, from Kalyn's Kitchen

Comments

This quiche looks fabulous, Lydia! I think you excel at quiches. :-) Your comment on the green smoothies made me laugh. I'm one who was just like you a few years ago. With the right recipe, I was hooked. Even with kale in the ingredients! I would never have believed it beforehand. Should you ever want to try them, I can share the recipe and tips. ;-)

Thinking of you and hoping you've come through Sandy okay! Hugs,

Shirley

I haven't been able to bring myself to put kale in a smoothie yet, either, although friends tell me it's good. I have made savory dishes, and this one looks doable and tasty. However, I've lost my taste for feta, so I might substitute chevre. I like the red pepper, though. Nice! Glad you are safe.

Shirley, Mimi: So glad to know I'm not the only one who can't (or couldn't) manage those trendy kale smoothies. Perhaps I need to try again. Substituting any sharp cheese will work here.

YUm! I like the sound and look of this!

Paz, this is such a good one. I hope you try it.

I see no need for smoothies!! Just quiche!

Carol, agreed!

I too struggle with the thought of kale in a smoothie! I actually dont even like smoothies! I much prefer your quiche as a vehicle for my kale, it looks delicious!

Jayne, glad you agree. The whole kale smoothie idea just doesn't work for me! but this quiche definitely does, and I hope you try it.

I made this tonight and it was delicious! The feta is very subtle but adds just the right amount of tang. I add kale to my blueberry and banana smoothie and it's growing on me. This, of course, was a better vehicle for those greens!

Debbie, thanks so much for coming back to let us know that you liked the quiche. You're very brave to try a kale smoothie (even with yummy berries and bananas). I just haven't been able to get past the idea of it.

ha ha ha ha ha I shudder whenever someone even mentions a kale smoothie! I mean...why. I'd rather a fruit smoothie or a milkshake and find my kale in something solid and scrumptious like this quiche!

What's half and half?????

Like someone else, I wonder what half and half is. I'm guessing it's half plain and half self raising flour to thicken the mixture.

Granny Rose, half and half is half milk, half cream. It's found in every American market. You can substitute milk or cream.