Kale Muenster Quiche
- 4 cups of chopped kale
- 2 diced red potatoes
- 3/4 cup of diced muenster
- 2 cloves of chopped garlic
- 5 eggs
- 1 chopped onion
- 1 cup milk
- 1 pie crust (recipe I use here)
After pie crust is prepped, place in the freezer until ready for use. Saute the potatoes, garlic, onion, and kale. Press the vegetables besides the kale, firmly with a paper towel to remove excess oil. In a large bowl, whisk together the eggs and milk, then fold in the cheese. Place the vegetables in the bottom of the pie crust, then pour the liquid mixture over them. Bake at 375 degrees for 45 minutes.
Oh, the joys of baking with eggs (I didn't believe that would have come out of my mouth anytime soon in my life). My desserts taste richer, my breakfast keeps me full, and quiche's have developed into one of my new favorite things. This is my first quiche ever, which the delightfulness of this recipe surprised me because I have slim to none experience with eggs.
Although eggs are the main experience in this dish, I added a large amount kale to make this a wholesome quiche. Try this for a breakfast treat, a slice for an afternoon snack, or even for those late night "in need of staying awake to study" eats. Trust the newly dairy eater here, it's one to make.