Kale and Leek Quiche
Great for any time of day!
1 9” pie crust (homemade or store bought), baked and cooled
1 medium leek, cleaned and chopped
3 c. kale leaves, chopped (stems removed)
1 Tbsp. olive oil
1 c. grated Gruyere cheese
1 c. whole milk
Pinch nutmeg, optional
Salt and pepper
Preheat oven to 375.
In a covered skillet, saute/cook the leek and kale in olive oil gently, just until softened. Stir often.
Whisk the milk and eggs together, and season with nutmeg, salt and pepper.
Put the baked pie crust (in its dish) onto a foil lined, rimmed baking sheet.
To keep crust edges from overbrowning, cover them with strips of tin foil.
Sprinkle half of the cheese into the bottom of the pie crust, then spread on the leeks and kale. Top with the other half of the cheese.
Evenly pour the egg mixture over all. Bake for about 30-40 minutes, or until the center has set. Cool about 10-15 minutes before serving. Good served warm or at room temperature.
Recipe created or adapted by Liz Talley, Urban Graze
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