Prep 25 mins
Cook 55 mins
Even using whole milk and full fat ingredients, this is fairly low cal, but if fat-free or low fat alternatives this would be a great low cal/low fat brunch or lunch dish. Recipe source: local newspaper
- 1 prepared 9 inch pie shell
- 3 eggs
- 3⁄4 cup half-and-half
- 3⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon red pepper flakes (optional)
- black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 5 green onions, minced
- 3 garlic cloves, chopped
- 2 cups kale, chopped
- 1⁄2 cup cheddar cheese, grated
- Preheat oven to 425-degrees F.
- Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
- In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
- In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
- Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
- Bake for 30-40 minutes or until set.
Awesome recipe! Not only does it come out of the oven looking fab, it tastes just as great too! Impress your hubby or friends with this easy quiche.
Delicious! I used whole milk, a bit of plain yogurt and some heavy cream to make the liquid requirements. I used a small onion in place of the green onions. It turned out wonderfully! Next time, I will cover the crust with foil on the second round of baking so that it doesn't get so dark.
My Dh and I really liked this. I used evaporated milk instead of half and half and a small vidalia onion instead of the green onions. It baked up beautifully brown and colorful. I used big garlic cloves so I could taste the garlic and the house smelled great. We served it with a green salad.