A delicious, comforting dish that is simple to put together and perfect for guests!
Hi Friends,
Today I will be sharing with you one of my favorite things to make: QUICHE! I'm love it so much as it's very versatile and so tasty- I think that has a lot to do with the buttery crust! If you need a quick meal for breakfast, lunch, dinner, and/or guests, please try this as you won't be disappointed!
You might be asking, "What exactly is #quiche?"
Well, according to the Daily Meal, it's
"a dish consisting of a custard-like mixture of eggs, cream, and cheese, usually combined with meat, fish, vegetables, or some combination of the three, all surrounded by a shell made from savory pastry dough."
I love my savory pastry dough to be an all butter pie crust- trust me, once you try it, you never go back...
Let's get into the recipe and please look out for different quiche recipes to make mealtime even more enjoyable and special occasions for guest even more pleasurable!
TIPS FOR MAKING A DELICIOUS QUICHE
Make an all butter pie crust for a warm, comforting, smooth element to add to your quiche- it truly makes a good tasting quiche.
Use milk and cream to whip into your eggs for the perfect egg base- it'll be the best kind of rich, but not too rich. One thing you'll notice about my recipes is that I love my healthy fats and am not afraid to use them! Of course, in moderation, but I do live a little!
Use more eggs than milk/cream to make a quiche that isn't milky or curdles too much.
INGREDIENTS
-An all butter pie crust
-Avocado oil
-Eggs
-Farm-fresh cheddar cheese
-Beautiful green kale
-Milk + cream (add more milk than cream)
-Garlic powder (lightly add)
-Italian seasoning
-Salt + Pepper
Feel free to even add some thinly sliced turkey breast to this as well!
INSTRUCTIONS
Grease your pie dish and preheat your oven to 375.
Press your all butter pie crust (recipe coming soon!) into and all around your pie dish with your fingers
Layer the bottom of your pie crust with thinly sliced cheddar cheese
Sautee your kale in a preheated frying pan with avocado oil and a little pat of butter. When it's almost a light golden, add in your kale.
Sautee until it's almost soft, adding a little chicken broth (or water) at a time to prevent burning. Add in your spices (not the salt yet). Let it cool for a little bit so it's not piping hot.
Add the seasoned kale on top of the cheese.
In a bowl, beat your eggs, milk, cream, and salt, until fully combined (don't overbeat). You want your eggs to be more than your milk/cream. I use Spend with Pennies' quiche recipe as a guide for this tip.
Add your egg mixture on top of kale and top quiche with more thin slices of cheddar cheese.
Turn down oven to 350 and place quiche in.
When quiche is halfway done meaning it looks like it's getting there and doesn't jiggle as much- it looks like it's coming together, turn oven to 375.
When quiche looks nice and cooked on top, not burnt, with a puffed appearance, and a knife comes out of clean when entered into the middle, it's done!
Be aware that when you pierce the quiche in the middle, the puffed top will deflate a little or completely, lol!
Enjoy your quiche!
I like to eat mine with sauerkraut for some added gut goodness!
Lord willing, I will see you all in the next one,
Hannah
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