Wednesday, March 18, 2009

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!


Anonymous said...

I literally drooled when I read your blog, YUM!! I just tried my FIRST quiche a few days ago, it was absolutely delicious but I had no idea how to make one. Thanks to your blog, now I do!! :D

Noel said...

I love throwing the "healthy" stuff in with what the kids are comfortable eating. I never thought of kale though. I have to admit, I don't think I've ever even tried it!

blessedmomof3 said...

I love quiche. Unfortunately no one else in my family does. But whenever I made them, for some reason they just never turn out right. So I gave up. LOL!


Fruitfulvine2 said...

Looks delish!