We’ve been featuring a couple of different quiche recipes recently (namely, K’s delicious takes on the dish involving kale and mushrooms as well as a basic standby). I’m adding another one to the mix because 1. you can’t have enough egg recipes, 2. I need to make something that keeps well (a nasty sprained foot has kept me off my feet and out of the kitchen for a little bit) and 3. I have a ton of raw greens and too much cheese at the moment (not necessarily a bad thing!)
The crust for this is store-bought in the refrigerated section… hypocritical, I know. (My last quiche recipe stressed the merits of making your own, and I still think it’s a good idea to do it when you can.) We all have our days though, and injury trumps effort for the moment.
3 eggs, slightly beaten
1/2 cup milk
1 cup shredded mozzarella cheese
1 1/2 cups shredded fresh spinach
1 1/2 cups shredded fresh kale
1/2 cup black olives, cut in half or whole
1/2 cup cauliflower, large pieces cut in half
1/2 cup orange bell peppers, sliced
1 medium onion
4 cloves garlic, minced
1 tablespoon olive oil
Black pepper, garlic powder, paprika to taste.
Preheat oven to 325 degrees. Roll out the pie crust and place in a 9″ pie plate and set aside. Start prepping the filling by sauteing the onion in olive and adding the greens. Saute until wilted, spice to taste, and remove from heat. Dice the remaining vegetables. (Feel free to substitute according to what you have!) Then, whisk the eggs together and stir in the milk. Layer the greens/onion and remaining vegetables into the pie shell and pour the egg mixture evenly over everything. Bake in the oven, uncovered, for 40-60 minutes, or until the top is golden brown and the eggs have set. Serve with a salad and enjoy that heaping dose of iron-laden veggies.