Tuesday, June 21, 2011

Kale, Mushroom and Red Scallion Quiche

Kale, Mushroom and Red Scallion Quiche
Serves 8

Quiche is my quick and easy go-to meal when I have various vegetables and eggs in the fridge. A personal rule of mine is whenever making quiche, make at least two pies because it is the same amount of effort and you can always freeze one. You pretty much can put any vegetables in quiche and it will taste great. For this reason, I try to always keep extra pie shells in the freezer.

We were a few weeks in to our CSA with LFFC, and did not know what to do with all the kale. So I made a quiche with it using other CSA ingredients, red onions and button & shitake mushrooms. Usually, I make quiche with spinach, but I think it tastes much more substantial with kale.


2 tbsp butter
3 red scallions chopped
1 container shitake mushrooms w/ stems removed (cleaned w/ warm paper towel)
1 container white button mushrooms w/ stems removed (cleaned w/ warm paper towel)
2 garlic cloves (chopped) or 1 tbsp garlic powder
1 tsp paprika
salt and pepper to taste
red chili flakes to taste (if you like heat)
½ tsp of nutmeg (this is the secret ingredient!)
1 bunch of kale, washed and chopped w/ stems removed (remove most of the water with salad spinner to avoid a soggy quiche)
1 tbsp olive oil
5 large eggs
1 ½ cups milk
3 tbsp Parmesan cheese
1 cup shredded cheese (whatever type you fancy. I used a shredded mozzarella/cheddar mix)
2 frozen pie shells

1. Preheat oven to 350 degrees F.

2. Melt butter on cast-iron skillet over medium-high heat and sauté onions for 2 minutes.

3. Add garlic and mushrooms and sauté for about 4 minutes until mushrooms are fragrant (it will shrink in the pan). Mix in paprika, chili flakes, a sprinkle of salt and nutmeg and sauté an additional 4 minutes (or until mushrooms are brown). Add chopped kale and after drizzling the kale with olive oil, cover with lid for 3-4 minutes). At this time the steam from the kale, mushrooms and onions will wilt the kale slightly.

4. Keep opening the lid every 2 minutes and turn the mixture until the kale is a dark green and wilted. Then spoon the mushroom and kale mixture evenly into pie shells. Cover the mixture with half of the shredded cheese (1/4 cup into each pie shell).

5. In a large bowl whisk together eggs and milk until frothy. Slowly add in Parmesan and continue to whisk.

6. Pour equal amounts of the liquid egg mixture on top of the mushroom kale mixture. Lastly sprinkle the rest of the shredded cheese on top of everything.

7. Bake for about 45 minutes. The egg will rise a bit and the top should be slightly browned and the center set. Allow it to cool for 20-30 minutes, then slice and serve. Makes 8 servings. (Note: You technically can slice and eat it earlier, but it might lose its shape if not properly cooled . . . like mine did)

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