Recipes
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By Debbie
I bunch Kale
1 red Onion, diced
2 tablespoons olive oil
6 eggs
1 cup milk
1 cup cheese, grated
1 9 inch pie crust
seasonings to taste
I bunch Kale
1 red Onion, diced
2 tablespoons olive oil
6 eggs
1 cup milk
1 cup cheese, grated
1 9 inch pie crust
seasonings to taste
Preheat the oven to 400 F. Wash and rinse Kale in plenty of water. Slice leaves into
1//4 inch ribbons. Save stalks to use later. Sauté with onion in the olive oil for about
10 minutes.
In the meantime, line a greased 9 inch pie dish with the pie crust. Prick the pastry with
a fork and bake for 15 minutes. Remove from the oven and reduce temperature to
350F.
Evenly distribute the Kale and onion mixture in the pie crust. Beat the eggs, milk and
grated cheese together. Add any seasonings you desire – pepper, oregano, thyme,
sage for example. Pour over the Kale mixture.
Cook in the center of the oven for approx 25 – 35 minutes. Insert a sharp knife in the
center to check that the egg is set. Remove and allow to cool 1 – 2 hours.
1//4 inch ribbons. Save stalks to use later. Sauté with onion in the olive oil for about
10 minutes.
In the meantime, line a greased 9 inch pie dish with the pie crust. Prick the pastry with
a fork and bake for 15 minutes. Remove from the oven and reduce temperature to
350F.
Evenly distribute the Kale and onion mixture in the pie crust. Beat the eggs, milk and
grated cheese together. Add any seasonings you desire – pepper, oregano, thyme,
sage for example. Pour over the Kale mixture.
Cook in the center of the oven for approx 25 – 35 minutes. Insert a sharp knife in the
center to check that the egg is set. Remove and allow to cool 1 – 2 hours.
Kale Quiche
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