Parmesan, Kale and Portabello Quiche

Last night's supper tasted so fantastic! I thought you might like to see the recipe. I'll call it Parmesan, Kale and Portabello Quiche. Even the kids loved it.

The next few days will be extremely busy. A friend and I are doing a health fair tomorrow afternoon, so I needed to prepare a meal last night for Rainbow to heat up on Thursday evening. I will also be doing a health event in Asheville, NC on Saturday, so I will be preparing another meal tonight that Rainbow can put on the table. She is able to make a nice garden salad, so if I leave leftovers, she will only need help pulling the food from the oven. What a blessing! My family can still eat healthily while I'm away... as long as I think ahead!

I made this recipe to serve 12 hungry people (or six hungry people twice). I usually make crustless quiches, and this time around I used an 8x8 pan and a 9x13 pan. If you were going to make this recipe with a crust, you would need to use three pie plates. Keep in mind, you can always freeze quiches!

Here are the ingredients I used:

• 2-3 Tbsp EVOO
• 1 large onion, diced
• 2 large portabello mushrooms, stems removed and chopped
• 1 bunch of kale, washed and chopped (any greens would do)
• 16 yard eggs
• 1/2 cup real milk
• 1/2 cup grated Parmesan cheese
• 3/4 tsp. salt
• 1/2 tsp. pepper
• cheddar cheese for the top, totally optional

I started by sauteing the onion in EVOO (that's extra virgin olive oil). Then, I added two chopped portabello mushrooms. After letting this saute for five minutes or so, I added the bunch of chopped kale.

While the vegetables were cooking, I beat the eggs, milk, Parmesan cheese, salt and pepper in a large mixing bowl. When the vegetables were moderately soft, I stirred them into the egg mixture. After pouring the quiche mix in my two sprayed pans, I sprinkled the quiches with cheddar cheese. Honestly, the quiches didn't need the extra cheese; I did this simply for my kids. Thinking ahead, I may use this recipe to make mini quiches for a brunch. I would not add the extra cheese for adults :)

Bake at 350 degrees until the middle is set and the edges start to brown. I baked these for about 30 minutes. If your quiches are deeper, you will need to extend the baking time.

These quiches were so delicious! I would have had thirds (!), but I wanted plenty for tomorrow night. I served the meal with a garden salad and "5 Minute" Cinnamon Swirl Bread. Which reminds me: one very nice thing about the 5 Minute Artisan Bread is that it is so moist it doesn't need butter!