Wednesday, October 17, 2012

Kale Quiche, Crustless

Kale Quiche
This is similar to my Spinach Quiche but while kale cooks down or wilts like spinach, it has quite a different flavor and firmer texture with taste similar to the broccoli family.

If wanting a crust, leave out the Bisquick and bake in a pie crust shell.  I try to watch carbs, so make several kinds of crustless quiches.

Leftovers freeze well and this quiche makes a nice lunch or dinner entree.  Serve with a garden salad or cup of soup.

Kale and Bacon Quiche
A bunch of green Kale, 4 cups, roughly chopped
1/2 cup of chopped bacon
1/2 cup diced onion
2 minced cloves of garlic
1 Tab. olive oil
1 1/2 cups of Cheddar cheese
1/2 cup grated Parmesan cheese
4 eggs
1-1/4 cups of milk
1/2 cup Bisquick
1 tsp. of salt
1/2 tsp. of black pepper
9 inch baking dish

Preheat the oven to 450.

Kale Quiche
Fry bacon until crispy. Remove and drain on paper towels. Saute onions with garlic until slightly browned. Tear kale leaves from stems and rough chop. Add kale and fry for about 3 minutes or until wilted. Remove from heat and mix in cooked bacon.

Spread bacon, kale, garlic, and onion mixture over the base of the pie plate.

Beat eggs and mix in milk, cheeses, Bisquick, salt and pepper. Blend well and pour into pie pan or shell.  Bake for 15 minutes in preheated oven at 450 degrees.

Lower oven to 350 and bake for another 10-15 minutes or until the center of the quiche is almost firm.  Remove quiche from oven and let it stand for about 10 minutes before serving.
Serves 6 to 8.

Estimated cost $5.00 or less .83 cents a serving or less.