What I love about vegetable quiche is that you can get away with putting whatever you want in it, and it’s almost always delicious. It’s hard to mess up quiche (although I did once, I forgot ALL the spices. No salt. No pepper. Nothing. Don’t do that.), and it’s such a filling meal. I think that you can have a nice salad with quiche, but since it’s so vegetable heavy already, we don’t often serve it with sides.
Recipe: Kale and Zucchini Quiche
pie dough, for crust
1 bunch chopped kale
1 small zucchini
1/4 onion (optional)
salt, to taste
pepper, to taste
herbs de providence (or some oregano and basil), to taste
1 c. milk
1/2-1 c. cheese (we used goat this time, but it would be good with other cheeses such as cheddar or fresh mozzarella), to taste
In a large skillet heat the olive oil. Toss in the onions and salt, stirring occasionally until brown. Add the zucchini and kale, stirring until the kale has wilted. Add more olive oil if necessary. Add the pepper and herbs to taste.
Preheat the oven to 350 degree Fahrenheit. While the oven is preheating roll our your pie crust and place pie pan. Refrigerate if necessary. In a small bowl whisk together the eggs and milk, until the eggs are full incorporated. Evenly distribute the vegetable mixture into the bottom of the pie-dish, followed by the egg and milk mixture. Top with cheese. Bake for 50 minutes, or until the center is fully cooked. Take out of the oven and let rest 10-15 minutes to let the custard set. Enjoy!