… from the California Kitchen
How you doin’? By the number of responses we’ve been getting, I assume our readers are getting used to living in quarantine—hard to believe it’s only been 35 days. I’m happy to see that many of our friends have taken up cooking. Half of us are going to come out of quarantine as amazing cooks—the other half will come out with a weight and/or drinking problem. We will have to learn to practice social-distancing from the refrigerator.
That said I thought it best to offer a lighter option for the menu. My friend Martha in Carefree, Arizona asked for an egg or chicken recipe. The Spring Garden Crustless Quiche is healthful, Keto-compliant and very tasty.
This is one of our favorite summer brunch recipes from our Palm Grill restaurant in San Francisco—the original California Kitchen. It’s a great recipe to make when springtime vegetables are fresh, plentiful and inexpensive. You can use a little less kale if you prefer a fluffier quiche.
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 5 minutes
Yield: 4 to 6 servings
1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
5 cups chopped kale (or a little less for a fluffier quiche)
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper, or to taste
1 cup diced tomato
1/2 cup shredded carrots (or other vegetable for Keto)
5 large eggs
3/4 cup half & half
8 ounces shredded Cheddar cheese
1/4 cup chopped flat-leaf Italian parsley
#Quiche #KetoCompliant #Brunch #Lunch #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
Who is Ed Engoron?