Oh, quiche. I love you so, and yet I rarely make you. I don’t know why, as you aren’t exactly a complicated dish to prepare. Bake some pastry, saute some veggies, whisk some eggs, and voila! Dinner (after a quick stint in the oven) is served!
1 round of pastry (see here for my usual recipe)
3 cups finely chopped kale
1 leek, halved and thinly sliced
1/2 tbsp olive oil
salt & pepper
1/4 tsp freshly grated nutmeg
1 cup shredded Swiss cheese
3 tbsp flour
1/4 cup milk
Roll out your pastry and fit it into the bottom of a pie pan.
Bake the pie crust for 10 minutes at 400º while you prepare the rest of the ingredients.
Cook the kale and leeks in the olive oil until softened – about 7 minutes.
Mix the veggies, cheese, seasoning and flour in a large bowl.
Take the pie crust out of the oven and lower the temperature to 350º.
Pat the cheese and veggie mix into the bottom of the pie.
In the same bowl you used for the veggies and cheese, whisk together the eggs and milk.
Slowly pour the egg mixture over the quiche fillings. At this point, you can also sprinkle on some bonus cheese, if desired.
Bake the quiche for 30-40 minutes, or until the egg at the middle is set.