I had never made a quiche before, but now that I have I will certainly make more! It was a very easy and tasty week night meal. This recipe is based on Julia Child's spinach quiche, but changed around a little bit. I used a store bought crust made with non-hydrogenated oil and organic flour, which I felt was a fine compromise.
Sausage and Kale Quiche
1 prebaked and cooled 9 inch pie crust
1 cup chopped chicken sausage - I had andouille - or cooked spicy sausage
1 1/2 cups chopped curly kale
2 cloves garlic
2 green onions (or a small amount of sliced white onions)
3/4 cups kefir
3/4 cups half and half (or 1 1/2 cups dairy product of your choice)
1 cup shredded cheese (I used fontina and cheddar)
*Brown the onion and sausage in the bacon fat in a sautee pan. Add the garlic and salt and pepper and sautee another minute. Add the kale and toss and stir to get the fat all over the greens. Cover the pan and turn heat to low, stirring occasionally until kale is wilted and cooked. I deglazed the pan with a little vegetable broth, but water could be used. Cook until the liquid is almost all gone from the pan.
*Combine the eggs and dairy, either with a whisk or in the blender. Salt and pepper appropriately.
*Sprinkle the crust with half the cheese and then lay the cooked kale/sausage mixture in the crust. Pour the egg mixture over the kale and then cover everything with more cheese. I sprinkled a little paprika on top for color.
*Bake 25-30 minutes (mine took more like 35). The recipe says to serve immediately but I prefered the texture and flavor when it was cooled overnight.
I'm imagining the quichy possiblities - spinach and ham, broccoli and bacon, tomato and parmesan... mmmm. Quiche!