Monday, May 16

Green Vegetable & Cheese Quiche

I'm definitely a fan of quiche (you can't tear me away from the bite-size appetizer quiches at dinner parties), but up until yesterday, I had never made one. It's a great way to use up leftovers (more ideas here, here, and here), and I love a dish that can be eaten for dinner one night and breakfast the next morning. I used some vegetables and cheese that I had in the fridge, but crumbled bacon would be a great addition.

Green Vegetable & Cheese Quiche:
  • De-frost one store-bought pie dough and place into a 9" pie dish.*
  • Use a fork to dock the dough**. Cook in a 400°F oven for 8-10 minutes or until golden brown.
  • Let pie crust cool.
  • Meanwhile, heat 1 tbsp. olive oil in a large skillet.
  • Add 1 c. chopped leeks and 2 c. chopped kale to skillet. Season with salt and pepper.
  • Cook vegetables for 5-7 minutes, or until tender. Add 1 c. baby spinach to the skillet and cook for another 2 minutes.
  • Let vegetable mixture cool.
  • Whisk together 3 eggs, 2 tbsp. heavy cream, and 2 oz. garlic quark cheese.***
  • Season egg mixture with salt and pepper and stir in the cooled vegetables.
  • Sprinkle the bottom of the pie crust with 1/4 c. mozzarella cheese, then pour in the egg mixture, then sprinkle another 1/4 c. mozzarella and parmesan cheese on top.
  • Bake quiche in a 375°F oven for 30 minutes, or until eggs are set and cheese is golden brown.
  • Slice quiche into wedges and serve.

Serves four
*Or buy the dough that comes in a disposable 9" dish.
**Prick the dough all over. This stops the dough from forming bubbles and lumps.
***Garlic and herb cream cheese. You can substitute another garlic and herb soft cheese, such as Boursin.