|My shirtless sous-chef|
While I was at the farmers market last week, I bought about one pound of kale – for the grand total of $2. Wow do I love the farmers market! I had a nice chat with the farmer and my girls helped him bag up mustard greens and kale in large plastic shopping bags that we brought with us. That delicious kale has been used three times and counting! Kale is incredibly good for you and seems to go well in just about anything. As you can see from my son “helping” to prepare the kale by breaking the tough ends off the greens, it is even good raw.
For this quiche, I had 2 frozen pie crusts in the freezer that were begging to be used before they developed frostbite (can inanimate objects get frostbite?). My initial good intention was to make one for us and give one to a friend, alas, she did not return my brief text message: “Do u like quiche?” I took that as a sign I was meant to keep both.
There are different types of kale available but in February, in North Carolina, I will take whatever kind of fresh and local produce presents itself to me. The kale we bought was a gorgeous dark green color with tight, curly edges. My son’s job was to snap off the tough ends although sometimes he said it was easier to tear the leaves off instead. We generally cook with clothes on in our house, but when your sous-chef works for free veggie tastings, one cannot be too picky.
This quiche was a huge hit. One of the best things about quiche is that it can be eaten at any meal and at any temperature. We ate one and kept the other in the fridge – tonight, since I had to work late, my babysitter popped out the 2nd quiche and served it to the kids with some fresh fruit. Easy peasy.
4 slices bacon, chopped
1 small onion, chopped
1/4 pound of kale, stems removed, chopped
2 cups milk
1 to 2 cups of cheese, shredded
2 pie crusts
|Ready for the cheese and custard!|
Fry the bacon in a deep pot until it is crisp. Remove to paper towels and set aside. You can remove some of the bacon fat if your bacon rendered a large amount of fat OR you can simply add the chopped onion and kale to whatever delicious fat remains in your dutch oven. Saute the onion and kale until it is tender. Split the kale, onion, and bacon between the two pie crusts.
Whisk together the four eggs and 2 cups of milk to make the custard. (I always use skim because it is only what we have in the house.)
Sprinkle cheese over the kale. You can use just about any cheese you have on hand. For this recipe, I used a little mozzarella and some three cheese Mexican blend. Pour the custard over the kale and cheese.
** If you are using deep dish pie pans, increase the milk to 2 1/2 cups and 5 eggs. If you keep the ratio of one egg to a 1/2 cup of milk, your quiche will always be perfect.
|Who needs a fork?!?|
Put the quiches into the oven at 400 degrees for about 15 minutes. Reduce the heat to 350 and cook for an additional 30 minutes. Enjoy!