Get out your pie tins because today we are making quiche. Quiche is so easy to make I am always surprised to hear people are too intimidated to try it. I think it’s the French…people think if something has a French name it’s hard to make, but nothing could be further from the truth. What is true about French food is that it is rich and creamy! I am going to give you four choices for the crust in the recipe, a traditional pie crust, a gluten free choice, a grain free choice and a crustless version.
Working in the vegetables…spinach, kale and shallots…
Bacon is optional but if you choose to add it, be sure to sauté the onions with the bacon!
That is my wonderful Wusthof 8″ Chef’s Knife by the way…I highly recommend it!
I use natural white cheddar and gruyere cheeses and organic heavy cream in this dish. Delicious!
Mix all these amazing ingredients together…
…and pour into a traditional pre-made pie crust or make your own. I buy the organic pie crust from Whole Foods Market, Sprouts or Trader Joe’s. Just be sure you don’t by a crust that uses hydrogenated oils. I offer crustless, gluten free and grain free recipes below.
Then bake till golden!
The Recipe: The Organic Kitchen Spinach and Kale Quiche
1 frozen pie crust, thawed. If making for a party remove the crust from tin while frozen and place in a ceramic pie dish to thaw and bake. It looks prettier.
Other pie crust options:
For crustless quiche use a ceramic pie dish and brush with butter before pouring egg mixture in. Click for gluten free pie crust or grain free pie crust recipes. Click to make your own traditional pie crust.
10 slices bacon, cooked till slightly crispy
2 medium shallots, diced and sauteed in bacon pan (if not using bacon, sauté in butter)
6 large eggs
1 1/2 cups cream
1 cup spinach, chopped
1 cup kale, chopped
3/4 cups cheddar cheese
3/4 cups gruyere cheese
freshly ground pepper
Thaw pie crust. Preheat oven to 375 and place rack in center of oven. Begin cooking bacon. While bacon cooks, whisk together eggs, cream, a couple pinches of sea salt and a few turns of pepper. Then chop greens and onion. Shred cheese. When bacon is almost done cooking add shallots to pan and sauté for five minutes, removing bacon as it’s done cooking. Set bacon and shallots on paper towels to absorb fat. Whisk onions, bacon, greens and cheese into egg and cream mixture. Pour into pie crust of your choice. Bake for 40-45 minutes. I usually place pie tin on cookie sheet just in case quiche spills over the sides as it cooks. Allow to cool till just warm, serve.
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Post tags: breakfast, lunch