Kale, Green Onion, and Gouda Quiche

The biggest challenge with this CSA basket has been using all of the green onions we were given. While it's easy to throw them onto any other recipe as a garnish, I also wanted to find ways to highlight them as more of the "star" of the dish. This quiche takes 3/4 cup thinly sliced green onions, so I was able to use quite a few from the smaller bundle we were given. We also used the last of the kale from this week in this quiche instead of the recommended baby spinach. You could really use any green that you have (this would be a great recipe for chard too). It might have been nice to mix in some thinly sliced garlic scapes, but I'm saving the last of them for another recipe and they're holding up really well in the fridge.

We make a lot of quiche because it's so easy to take slices to work as breakfast or lunch. Dave thought this was a great dish to utilize the green onions in a way that brought them to the forefront rather than making them a garnish. 

Adapted from Cooking Light.

-1 prepared pie crust
-3/4 cup green onions, thinly sliced
-3 cups fresh kale, thinly sliced
-1 cup 1% low-fat milk
-3/4 cup (3 ounces) grated smoked Gouda cheese
-3/4 teaspoon salt
-Dash of grated nutmeg
-3 large eggs

Roll out the prepared pie crust and press it into a 9 inch pie pan.

Heat a large skillet over medium heat and add cooking spray or a small amount of olive oil. Add the kale and saute for about 5 minutes and then add the green onions and saute for about 1-2 minutes. Set aside.

In a large bowl combine the milk, smoked Gouda, salt, nutmeg, and eggs. Stir in the kale and green onions and pour into the pie crust.

Bake for 35 minutes at 350 or until a thin knife inserted into the middle comes out clean. Depending on your oven this may take a little longer, our quiche took about 40 minutes to bake.


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