Sunday, January 9, 2011

Kale, Mushroom, and Swiss Quiche

Are you often asking yourself 'what can I possibly make for dinner that is healthy, filling, contains whole grains and at least two servings of veggies?' Okay, so maybe that's not the exact question you ask, but you get the idea. Quiche is one of those amazing all-in-one meals that fits all of the above criteria, if done right. I made a delicious mushroom, kale, and swiss quiche for dinner a few nights back. I got a late start on making dinner and I was starving by the time it was ready, so I didn't get a chance to take a picture, but the recipe is below. If you stick with the crust and custard recipe I've provided, you can change up the filling anyway you like - just make sure you end up with at least 3-4 cups of filling (always lightly saute`ed) to put into the pie plate.

Pie Crust
1/2 cup unbleached, all purpose flour
1 cup stone ground, whole wheat flour
6 tablespoons unsalted butter
4 1/2 tablespoons of milk

Enough olive oil to coat the saute' pan
2 cloves garlic, minced
4-6 ounces low fat chicken sausage (I used whole foods pesto chicken sausage from the meat counter)
2/3 bunch dinosaur kale (the kind with the bumps on it), chopped small
8 oz brown mushrooms, sliced
1/2 teaspoon dried red pepper flakes, or to taste
1 teaspoon dried basil
1/2 tsp granulated onion powder, optional
Salt and pepper, to taste

6 slices jarlsberg lite swiss cheese

3 large/jumbo eggs
1 1/4 cups skim milk

1. Preheat oven to 375 degrees F.

2. Combine butter and flour in food processor and turn on machine until mixture is uniform throughout. While the machine is still running, add the milk 1 tablespoon at a time. You may need slightly more or less milk, depending on the humidity in your environment. Once mixture has come together, turn off food processor and remove. Hand form pie crust in an 8 or 9 inch pie plate.

3. Coat a large skillet with olive oil. Over medium heat, saute` garlic and chicken sausage for 5 minutes until sausage is about half way cooked. Add all other filling ingredients and saute` for 8-10 minutes until kale is wilted and veggies are tender. It is fine if the sausage is not fully cooked.

4. Layer cheese on top of crust in pie plate.

5. Pour warm filling over cheese.

6. Whisk eggs and milk together in a medium sized bowl.

7. Pour custard mixture over filling.

8. Bake in preheated oven for 37-42 minutes, until custard no longer jiggles when pie plate is bumped.

9. Remove from oven and allow to cool for 10 minutes. Cut into 6 slices and serve!

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