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quiche with sage and kale

(recipe, caleb bo baleb)


Inspired by what's in the garden.


  1. 1 pie crust
  2. 1 Tbsp. olive oil, or less
  3. 1 small onion, or less
  4. a small bunch of kale - about 15 leaves
  5. 4 to 6 sage leaves, chopped
  6. 2 cloves of garlic, diced
  7. 2 Tbsp. goat cheese
  8. 5 eggs
  9. 1 cup milk
  10. some parmesan cheese
  11. salt and pepper to taste


  1. If you don't have a pie crust yet, make that first. Then pre-heat your oven at 350 degrees.
  2. Chop the kale: remove the thick center veins and chop the leaves into strips no longer than two or three inches each. Longer strips make the quiche hard to cut.
  3. On medium-high heat, put the oil in the pan and add the onion until it starts to get soft, about 5 minutes. Add the kale. Stir after a few minutes, then add the sage and garlic. Keep stirring until all the kale is soft and wilted.
  4. Par-bake your pie crust for 10 minutes. Weight it down with pie weights or whatever you have on hand. The crust will shrink.
  5. While the kale cools, beat the eggs with the milk and a pinch of salt. Mix the goat cheese into the kale mixture.
  6. When the pie crust is ready, pour the eggs into the crust, then add the kale mixture slowly.
  7. Bake the quiche. After 15 or 20 minutes, when the egg has started to set, take the quiche out and grate the parmesan on top. Continue baking until a knife pushed into the center comes out clean, about 35 minutes total. Cool, and serve.