Recipe: Quiche with Kale, Bacon, Mushroom and Cheese

As much as I wanted to make the Tuscan Kale Soup everyone was talking about, I decided to make a quiche for tomorrow’s breakfast instead.  The weather is supposed to be gorgeous here tomorrow and I don’t want to spend anymore time than necessary in the kitchen.  So I think I’ll go ahead and pick the rest of the kale tonight before it grows anymore, and make a batch of soup in a few days when it cools down.  I’m sure it will keep just fine in the refrigerator.

Ingredients

1 Pie crust {pre-cooked}
8 Eggs + 1 for egg wash
3 cups Spinach
4 slices Bacon, cooked & chopped
1 cup Mushrooms, chopped {or 1/2 re-hydrated mushrooms}
1/2cup Cheddar cheese
1/2 cup fresh Parmesean cheese
2 cloves Garlic, minced
2 tablespoons dried Parmesean cheese
1/2 teaspoon red pepper flakes
2 tablespoons Fresh Chives, chopped
1 medium Onion, diced
1 tablespoon Olive Oil
Salt & Pepper to taste

Directions
Preheat oven to 350 degrees

Fill your favorite pie plate with a prepared crust and crimp the edges. Brush edges of pie crust with egg wash and bake 10 minutes. In a large bowl whisk together 8 eggs and set aside. To a skillet add olive oil and onion and cook until browned over medium heat.  Add kale and saute, until wilted, add bacon, garlic and chives and combined. Set aside and let kale mixture cool for 2 minutes. Combine eggs, cheese, kale mixture, red pepper flakes, salt and pepper and stir together. Pour mixture into the prepared pie crust and bake for 35 minutes or until the eggs are set in the center. Let cool for about 20 minutes and serve.

Have a great weekend, and don’t forget to eat your veggies!

♥ Mavis

P.S. Did you know that if you are an Amazon Prime member you can watch The French Chef with Julia Child Volume 1, Ep. 6 “The French Chef: Quiche Lorraine” for free?  I don’t know who Lorranie is, but anything with Julia Child in it has got to be good.

Bon appetite!