Kale, Arugula and Red Onion Quiche

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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

3 eggs

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.

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Little Goat

An hour wait? No problem! As long as I get to try Stephanie Izard’s new restaurant Little Goat. Located across the street from her now famous Girl and the Goat, this place is set up diner style, but with Izard’s own flair planted on the design and menu items. All traditional foods you’d find at any average diner come with a spin at this place. Think pork and toffee milkshake or sloppy joes with goat meat. Everything we ended up ordering was a-maz-ing, I just wish we had the stomach space to try more!

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“The Little Goat” Coffee was rich and creamy and made with steamed goat’s milk.

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The spiced apple pancake with cream cheese butter and oatmeal crumble was just….decadent!

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Gluten free sourdough pancakes for my gluten free friend!

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“Los Drowned” with braised beef, avocado, buttercase cheese, pickle and spicy mayo on a hoagie. This came with a delish au jus type dipping sauce.

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Of course had to get the side of mac and cheese with breadcrumbs for the table! No complaints, no complaints at all.

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And last but not least was my order: Chicken Cordon Bleu with breaded chicken, ham, brie cheese sauce, kraut, and pickled peppers on a homemade potato bun. Even though this was probably the messiest sandwich I’ve ever had, so messy a fork and knife were definitely necessary, every bite was so well balanced and tasty that the mess stopped mattering. I loved it all.

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You can really tell that Stephanie puts her heart and soul and creating each and every dish. This is a place where you can really taste the passion!