I whipped up this quiche on Saturday morning with ingredients I had in my fridge. I had a pie crust, cream cheese and kale and I thought it might make a decent breakfast. Erik wasn’t so sure so he passed on the quiche but I thought it was really good (sort of annoying because he wouldn’t even try it). Instead he made pancakes, sausage and scrambled eggs for him and Juliet. She had a couple bites of quiche and liked it. Eggs are one of her most favorite foods.
I made this quiche with and without crust. I usually opt for quiche with crust but it’s nice to have a lighter option without crust as well. Kale and cream cheese quiche Ingredients 1 refrigerated pie crust 1/2 cup baby kale (I buy the packaged, washed organic baby kale) 2 ounces cream cheese, softened 1/4 cup heavy cream 2 eggs
Preheat the oven to 400 degrees.
Unroll the pie crust and press into 2 mini tart pans (I only used half of the pie crust and froze the rest for another day). Prick the bottom and sides of the crust with a fork.
Place the mini tart pans on a baking sheet, and bake for 9 minutes. Remove the baking sheet from the oven and set the tart pan on a wire rack to cool.
Reduce the oven temperature to 375 degrees.
In a bowl, whisk together the cream cheese, eggs, cream and kale. Add in a bit of salt and pepper.
Pour the filling into the mini tart pans. Pour the remaining filling into oiled ramekins.
Return the tart pans to the baking sheet and bake, until they are puffed and golden brown, 20-25 minutes. The quiche is done when a knife inserted in the center comes out clean.
Did you enjoy the weekend? I did! Lots of fun with friends and family. And as always, lots of great food.