Wanna know my favorite thing about quiches? They’re one of the only egg dishes that makes for a fantastic leftover. Wanna know my other favorite thing about quiches? They are great for breakfast, lunch, dinner AND snacks! Feel free to play with the ingredients in this recipe, its meant to use your favorite combinations. I like an artichoke, feta combination and a caramelized onion, sausage and sage quiche too. A rule of thumb is to keep the filling ingredients (minus the cheese) to three or less. This way, it doesn’t overpower the egg mixture and make for a chewier quiche. The recipe below is a healthy version of a quiche. Most recipes use heavy cream, but I substituted skim milk in this one which came out healthy and delicious. Enjoy!
Kale, Arugula and Red Onion Quiche
1 store bought pie crust, defrosted
1 tablespoon olive oil
2 cups of kale, stems removed and roughly chopped
1 cup of arugula, roughly chopped
1 clove of garlic, minced
1/2 cup of grated parmigiano reggiano
1 cup skim milk
1 pinch of red pepper flakes
Salt and pepper to taste
Heat your oven to 350. Add your olive oil to a large saucepan and heat over medium-high heat. Add kale, arugula and onions, cooking down for about 5 minutes. Add the garlic and cook for an additional minute and a half. Season with salt and pepper and set aside, off of heat. In a separate bowl, combine cheese, milk, eggs, and red pepper flakes. Whisk to combine. Once cooled, add the kale, arugula and onion mixture and stir to combine. Season with salt and pepper. Arrange your pie crust in a greased pie pan, trim the extra edges and pour in egg mixture. Cook in oven for 20-25 minutes until eggs are set.