Mushroom, Kale, and Cheddar Quiche
Serves 8
Ingredients
1 refrigerated pie crust
2 tsp. extra virgin olive oil
2 small red potatoes, diced (about 1 cup)
1/2 lb. sliced mushrooms
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 bunch kale, stems removed and discarded; leaves roughly chopped
1 1/2 cups shredded sharp white cheddar cheese, divided
6 large eggs
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Instructions
Preheat oven to 350 degrees. Remove pie crust from refrigerator.
Heat olive oil in a large pan over medium-high heat.
Add potatoes and season with salt and pepper. Cook until starting to brown.
Mix in mushrooms and cook, stirring frequently, until browned.
Add garlic, red pepper flakes, and more salt and pepper (to taste). Cook, stirring constantly, until fragrant (about 30 seconds).
Stir in kale, add 1/3 cup water, cover pan, and cook until tender (about 5 minutes).
Remove veggies from heat, adjust seasoning if necessary, and let cool.
Mix half the cheddar cheese into the veggies.
Place crust in pie pan and crimp edges.
Top crust with remaining cheese, then veggies.
Whisk together eggs, milk, salt, and pepper; pour over veggies.
Bake quiche until center is set and crust is golden, about 40 to 50 minutes.
Cut the quiche into 8 wedges and serve. Enjoy!
Mushroom, Kale, and Cheddar Quiche | Hello Little Home
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Serves 8
Ingredients
1 refrigerated pie crust
2 tsp. extra virgin olive oil
2 small red potatoes, diced (about 1 cup)
1/2 lb. sliced mushrooms
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 bunch kale, stems removed and discarded; leaves roughly chopped
1 1/2 cups shredded sharp white cheddar cheese, divided
6 large eggs
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Instructions
Preheat oven to 350 degrees. Remove pie crust from refrigerator.
Heat olive oil in a large pan over medium-high heat.
Add potatoes and season with salt and pepper. Cook until starting to brown.
Mix in mushrooms and cook, stirring frequently, until browned.
Add garlic, red pepper flakes, and more salt and pepper (to taste). Cook, stirring constantly, until fragrant (about 30 seconds).
Stir in kale, add 1/3 cup water, cover pan, and cook until tender (about 5 minutes).
Remove veggies from heat, adjust seasoning if necessary, and let cool.
Mix half the cheddar cheese into the veggies.
Place crust in pie pan and crimp edges.
Top crust with remaining cheese, then veggies.
Whisk together eggs, milk, salt, and pepper; pour over veggies.
Bake quiche until center is set and crust is golden, about 40 to 50 minutes.
Cut the quiche into 8 wedges and serve. Enjoy!
Mushroom, Kale, and Cheddar Quiche | Hello Little Home
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