Spinach and Kale Quiche
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Recipe type: Brunch/ Breakfast / Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
 
Spinach and Kale Quiche. This vegetable quiche is loaded with spinach, kale and Parmesan cheese, topped with shredded mozzarella and baked in a pie crust until golden brown. Perfect to serve for breakfast, brunch and even meatless Monday's! all year long.
Ingredients
  • 1 (9-inch) frozen pie crust
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 medium size onion- chopped
  • 6 -ounce package of fresh baby spinach
  • 2 cups packed of fresh baby kale
  • 1 scallion
  • ⅔ cup grated Parmesan cheese
  • ¾ cup half and half
  • 3 eggs - lightly scrambled
  • ½ tsp.salt
  • fresh cracked pepper, to taste
  • dash of cayenne pepper
  • ⅛ tsp. of garlic powder
  • ¼ cup shredded mozzarella
  • olive oil cooking spray
Instructions
  1. Preheat oven to 375 F degrees. Spray a 9-inch pie baking dish with cooking oil. Place your rack in the center of the oven.
  2. Remove frozen pie from package and set in the prepared pie baking dish. Allow it to thaw for about 15 minutes. Cover the pie crust with parchment paper and fill with pie weights or beans. Then Bake for 15 to 20 minutes, just before it starts to brown. Remove from oven, remove the beans and set aside.
  3. In the meantime. In a large saute pan, heat olive oil and butter on medium-high heat. Toss in the chopped onion and saute until softened, about 3 minutes.
  4. Toss in the spinach and kale and stir until they wilt, about 1 to 2 minutes.
  5. Transfer the mixture into a food processor and pulse a few times to finely chop the mixture. Add in the scallion too and pulse to finely chop it.
  6. Transfer to a mixing bowl.
  7. Pour in the half and half, add Parmesan cheese, salt, cayenne pepper, garlic powder and some black pepper to taste.
  8. Whisk in the eggs and pour the entire mixture into the pie crust. Sprinkle with shredded mozzarella cheese on top.
  9. Bake in the center of the oven, for 22 to 25 minutes, until the top of quiche and crust around the edges are golden brown.
  10. Remove and allow the quiche to sit aside for about 5 minutes before serving.
  11. Yields: 6 to 8 servings
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/spinach-and-kale-quiche/