Kale and Shallot Quiche

I know, I know, I just made quiche.  I could not help myself!  I had a massive amount of kale in the refrigerator, a pie crust to use up, and was home alone with nobody to judge me :-)

 

I am absolutely crazy about kale(!!)-- I find it very versatile.  You can put it in anything, stir fry, pasta, soups, casseroles, as taco shells... you can even bake it with a little salt and eat it as chips! It's really healthy for you, and has a lot of great flavor compared to other leafy greens out there.  If you haven't tried kale, I recommend it!

As always with quiche, remember to put a baking sheet under your pie plate or tart pan, to catch any stray egg from burning to the bottom of your oven.

Ingredients:

1 pound kale leaves

1 shallot

1 pie crust

6 eggs

1 cup milk

1 cup Parmesan cheese

1/8 tsp nutmeg

salt

pepper

Directions:

Preheat oven at 350 degrees (if using a prepared pie crust, follow package instructions). Role out pie crust and lay into lightly greased pan..  Line the pie crust with carefully with parchment paper, and fill pan with dried beans. Bake for 10 minutes.  Remove from oven and allow to cool on cooling rack while you prepare other ingredients.

Bring a large pot of salted water to a boil. Remove stems from kale, and chop roughly into 1 inch pieces. Boil kale for 3 minutes, weighing kale down so that it doesn't float on top of water, with a colander or some other tool.  Strain kale and rinse with cold water.  Wring out as much water as you can from the kale with your hands (you'll be surprised how much water comes out).

Heat a small amount of olive oil in skillet, on medium heat.  Chop shallots finely, and add to skillet, cooking for ~8 minutes or so, until shallots begin to brown slightly.  Add kale, and season with salt and pepper.  Allow this to cook together for 5 minutes, stirring often.

Whisk eggs, milk, nutmeg and some salt and pepper together.  In the pie crust, layer first with half of the cheese, followed by the kale mixture, and finally the remaining cheese.  Pour the egg mixture over the top

Bake in 350 degree oven for ~30 minutes, or until the egg in the center of the quiche is set.  Cool for 10 minutes before cutting and serving.