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quiche with sage and kale
(recipe, caleb bo baleb)
Inspired by what's in the garden.
- 1 pie crust
- 1 Tbsp. olive oil, or less
- 1 small onion, or less
- a small bunch of kale - about 15 leaves
- 4 to 6 sage leaves, chopped
- 2 cloves of garlic, diced
- 2 Tbsp. goat cheese
- 5 eggs
- 1 cup milk
- some parmesan cheese
- salt and pepper to taste
- If you don't have a pie crust yet, make that first. Then pre-heat your oven at 350 degrees.
- 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.
- 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.
- Par-bake your pie crust for 10 minutes. Weight it down with pie weights or whatever you have on hand. The crust will shrink.
- While the kale cools, beat the eggs with the milk and a pinch of salt. Mix the goat cheese into the kale mixture.
- When the pie crust is ready, pour the eggs into the crust, then add the kale mixture slowly.
- 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.