Kale Quiche

Ingredients:

1 tablespoon olive oil
1/2 cup medium yellow onions, diced
3/4 teaspoon kosher salt
2/3 cup kale
1/3 cup leeks
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
3 eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 store-bought frozen piecrust

Quiche Shell

1 egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
1 1⁄4 cups unbleached all-purpose flour
1⁄3 cup sugar
1⁄4 teaspoon salt
8 tablespoon (1 stick) cold unsalted butter, cut into1⁄4 inch cubes

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

1. In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.

2. In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).

3. Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.

4. Bake for 30-40 minutes or until set.

This is a recipe for a practically effortless yet super tasty quiche. I love preparing this for brunches, lunches, or as an appetizer for dinners. It's my go-to-recipe for something easy and sure-to-please.