kale-pie

It never fails: I plant too much kale. Not quite enough to give to the food shelf, but more than I can handle. Same goes for Swiss chard. And who hasn’t gotten a CSA share full of gorgeous leafy vegetables only to have her spirits sink and soar simultaneously. But I’ve done all I can: fried it, steamed it, sautéed it and more.

If you’re feeling overwhelmed, here is my antidote to the leafy green, end-of-summer blues: A gorgeous quiche. I use a pre-made, gluten free crust, which is surprisingly good and delightfully quick. I can eat this for breakfast, lunch or dinner and it’s even good enough for company.

Claudia’s Kale Delight

kale-prep

Preparing kale with the Kale Stripper.

  • 1 prepared 9-inch pie shell
  • 4 eggs
  • 1 cup half-and-half, milk or almond milk
  • 1/2 teaspoon salt
  • pinch of nutmeg
  • black pepper, to taste
  • 1 tablespoon vegetable oil
  • 5 green onions, chopped fine, or one medium onion, chopped fine
  • 3 garlic cloves, minced
  • 1 bunch kale, chopped
  • optional: chopped sun-dried tomatoes, summer squash or black olives
  • 1/2 cup Cabot Extra Sharp cheddar cheese, grated

Preheat oven to 375 degrees F.

Tear off a piece of foil large enough to fit inside the pie crust and then press it into the pie crust and fill with pie weights or dried beans. Bake for 10 to 15 minutes, until golden. Remove from oven and take out foil and pie weights. Set aside.

In medium bowl, whisk together eggs, half-and-half, salt, nutmeg and black pepper. Set aside.

Heat oil in a large skillet over medium-high, heat. Add onions and garlic, and cook, stirring, for 3 to 5 minutes, until onions are soft and just starting to brown. Stir in kale (and optional vegetables) and cook, stirring, for 5 minutes, until kale has wilted.

Spoon vegetables into crust and sprinkle with cheese. Pour egg mixture over all.

Bake for 30 to 40 minutes, until set.

Claudia Marshall

Claudia is a former network news anchor and reporter (ABC, CBS News) and public radio music host. Her favorite gig was Soul Music DJ.