Mushroom Kale Quiche

Quiche is the perfect choice for a beautiful breakfast or brunch.  It is incredibly easy to make but always feels a little decadent and special.   The greatest thing about quiche is, use what you have.  Ham and cheese is fantastic, crab meat and tomato or this mushroom dream!  Have a little fun exploring your creative side {and cleaning out the fridge}.  I serve mine with a little fruit and Breakfast is DONE!

INGREDIENTS:
1 1/2 tablespoons Olive oil or butter substitute
2 medium chopped shallots
3/4 pound mushrooms, chopped
1 tablespoon chopped thyme
2 tablespoons of chopped basil
3/4 cup unsweetened Almond milk
2 tablespoons of soft goat cheese (as a substitute for heavy cream)
6 large eggs
1 cup of fresh, sliced kale or spinach
1/2 cup of grated Manchego cheese
Salt & fresh ground pepper
Gluten free pie crust or store bought

INSTRUCTIONS:

Pre-bake crust for 5 minutes a 375 degrees.

Coat a large skillet with oil and sweat shallots over medium heat for 3 minutes.  Add mushrooms, a pinch of salt, a few cracks of pepper and continue to saute for 5 minutes cooking out  bit of the water.

As vegetables saute, whisk almond milk and goat cheese in a large bowl or mixer to create a heavy cream substitute.  Whisk in eggs, 3 pinches of salt and 6 cracks of pepper

After the shallot and mushroom have sauteed together for 5 minutes, add the fresh kale or spinach.  Saute until it begins to wilt, 2 to 3 minutes.

Add the cheese to the eggs.  Stir the vegetables in slowly to prevent overheating the eggs.

Pour the egg mixture into the pre-baked pie crust and cook for 40-45 minutes until the center is set (barely jiggles, similar to a cheesecake).

Serve at room temperature.

Yield: one delicious pie
Level: Easy

Note: If you are not gluten or dairy free, use your favorite pie crust, heavy cream in place of the Almond milk & goat cheese and Swiss cheese to compliment the mushroom.  Although, you may fall in love with Manchego. It is a delicious firm sheep cheese.

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