Cooking Lesson #13— Spring Garden Crustless Quiche

                                                                                                                                       … 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
 
Ingredients
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
 
Directions

1. Preheat an oven to 350°F.
2. Grease a 9-inch pie pan with 1 teaspoon of olive oil.
3. Heat 1 tablespoon olive oil in a skillet over medium heat; stir onion and garlic in the hot oil until garlic is fragrant, about 2 to 3 minutes.
4. Add the kale, salt and pepper; cook, stirring occasionally, until the kale is wilted, about 5 minutes. Stir the tomato and carrots (if using) into the kale mixture; cook for 5 more minutes. Remove skillet from heat.
5. Whisk the eggs and half & half together in a bowl.
6. Stir the Cheddar cheese, kale mixture, and parsley into the egg mixture; pour into the prepared pie dish.
7. Bake in the preheated oven until the quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes.  
8. Cool in pie dish for 5 minutes before slicing and serving.

#Quiche #KetoCompliant #Brunch #Lunch #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

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