QUICHE KALE RECIPES

KALE AND ONION QUICHE RECIPE - FOOD.COM

Kale and Onion Quiche Recipe - Food.com image

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

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 317.3, FatContent 21.8, SaturatedFatContent 9.5, CholesterolContent 123.4, SodiumContent 463.7, CarbohydrateContent 21.1, FiberContent 1.6, SugarContent 1.6, ProteinContent 10.1

KALE AND MUSHROOM QUICHE RECIPE | SIDECHEF

Kale and Mushroom Quiche Recipe | SideChef image

Quiche is a great way to entertain for weekend brunches and they're portable, so when they ask you to bring something... it's quiche to the rescue!

Provided by Garlic & Zest

Categories Pescatarian Low-Carb Vegetarian Comfort Food Shellfish-Free Soy-Free Fridge Oven Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free

Total Time 4800S

Yield 8

Number Of Ingredients 14

Ingredients

1 9-inch Pie Crust
8 ounce Button Mushroom
1/2 Yellow Onion
3 cup Kale
2 tablespoon Olive Oil
3 tablespoon Water
4 Egg
1/2 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1 cup Fontina Cheese
1/4 cup Parmesan Cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place the 9-inch Pie Crust (1) into a glass or ceramic pie plate. Press bottom and sides into plate, and finish the edges of the crust by pressing the tines of a fork against the rim of the crust. Refrigerate crust until oven is preheated.
Place pie plate into the oven, and bake pie crust 6-7 minutes until set and just starting to brown. Remove crust from oven, and set aside. Reduce oven temperature to 325 degrees F (160 degrees C).
In a large skillet, heat some Olive Oil (1 tablespoon) over medium heat. Add the Yellow Onion (1/2) to the skillet, and sauté 2-3 minutes.
Add Button Mushroom (8 ounce) and a pinch of Kosher Salt. Cook 5-7 minutes, stirring occasionally. After 5-7 minutes, vegetables should be tender, and mushrooms should have given off their liquid. Transfer to a small bowl.
Add more Olive Oil (1 tablespoon) to the skillet, and add the Kale (3 cup). Cook 1 minute, stirring. Add Water (3 tablespoon) and cook until kale is wilted, and water has evaporated, stirring occasionally, 2-3 minutes. Add kale to onion mixture and set aside.
In a medium bowl, add the Egg (4), Milk (1/2 cup), Heavy Cream (1/2 cup), Ground Nutmeg (1/2 teaspoon), Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon). Whisk to combine.
Add the kale mixture and Fontina Cheese (1 cup) and Parmesan Cheese (1/4 cup).
Stir to combine, then pour into pie crust and bake 45 minutes, until filling is set. Remove from oven.
Let quiche cool (around 30 minutes) before serving.

Nutrition Facts : Calories 35 calories, ProteinContent 1.3 g, FatContent 2.6 g, CarbohydrateContent 1.7 g, FiberContent 0.3 g, SodiumContent 63.4 mg, SaturatedFatContent 1.2 g, SugarContent 0.3 g, TransFatContent 0.0 g, CholesterolContent 16.2 mg, UnsaturatedFatContent 1.0 g

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