Kale and Hearty Quiche

It seems everyone is looking for ways to get more dark green and leafy vegetables into their diet. This quiche is rich and tangy and has just the right combination of cheeses and greens to melt in your mouth. I generally make quiche without crust, but it could easily be mixed and poured into an uncooked crust.

1 leek sliced quite fine

Greens consisting of kale, chard, spinach or bok choy with large stalks trimmed away. You will need enough of these to fill a large skillet. They will cook down to about 1 cup.

5 or 6 large basil leaves

1 tablespoon each of olive oil and butter

Salt and pepper

1 tablespoon Worcestershire sauce

1 cup sliced raw mushrooms 

8 ounces grated cheese

Choose any combination of Swiss, cheddar or goat cheese.

4 beaten eggs

3 tablespoons fresh chives, snipped into tiny pieces

1 chopped ripe tomato

 1 ½ cup whole milk or half and half

1. Cook greens, basil, Worcestershire sauce and sliced leek very slowly in butter and olive oil until softened – about 15 minutes. Add salt and pepper – about ½ teaspoon each. Let cool slightly.

2. While greens are cooling, grate cheese, chop the tomato and beat the eggs. Add the milk to the egg mixture.

3. Put the cheeses, chives, tomato, cooled greens, and chives into a 10 inch glass pie plate. Mix gently.

4. Pour egg and milk mixture over the cheeses and greens. Add another ½ teaspoon each of salt and pepper and stir slowly until ingredients are evenly distributed.

Bake uncovered in a 325 degree oven for about 45 – 50 minutes or until center is solid.

Serve this delicious quiche for breakfast, lunch or dinner.

Beware of false knowledge; it is more dangerous than ignorance.

George Bernard Shaw