Monday, November 1, 2010
Super Fast Crust-less Quiche with Greens
Weekend mornings are usually pretty busy around our household. Since we usually only have one day off together we always have a lot of errands to run, things we couldn't get to during the workweek, and the farmers market to get to, all before we can just relax and enjoy our time together. So getting breakfast out of the way quickly is almost always a good idea, but it still has to taste good, right? I whipped this up last weekend, and it really hit the spot. It was simple, had few steps, and allowed plenty of time to multitask while things were cooking. These are my favorite kind of things to cook.
9 Large Eggs
1/2 onion, thinly sliced
1/2 pound, or 2 cups shredded cheese (I used cheddar. More specifically, Grafton Farms 2 year old cheddar.)
1 bunch of Kale, chopped pretty small, with a lot of the larger stems removed
1 stick of Butter or Earth Balance (don't worry, we aren't using it all)
Salt and pepper to taste
Bring a large pot of salted water to a boil. Blanch the kale for about 10-15 seconds, and then strain and shock it with cold water. While the kale is draining, preheat your oven to 350 degrees. Use the stick of butter to grease a 9" pie pan (We used Pyrex). Crack all of the eggs into a large bowl and beat them up. Add in the cheese, kale, onion, and some salt and pepper and mix well until everything is incorporated.
So now for the downtime... Get ready to balance you checkbook, read the paper, clean you junk drawer, or whatever it is you have been meaning to do all week. Its going to be a few delicious smelling minutes before breakfast is ready.
Place it into your oven on the middle rack and bake for 30-35 minutes, or until the eggs are set in the center. Once its ready, let it sit for 10 minutes before cutting and serving.