I truly love just about anything that come wrapped in a flaky pie crust, but quiche is a weakness.
Of course it helps that I absolutely adore eggs. And cheese. And crust. Did I mention crust?
My idea of a perfect brunch would be a piping hot, flaky-crusted quiche with a colorful array of fresh fruit. I don't make quiche often because it's not super healthy, but once in awhile it's fun to splurge, especially when you have leftover ham and kale, not to mention a bit of Gruyere cheese!
So that's exactly what I did. I followed a recipe for a basic quiche, using my mom's pie crust recipe, then tossed in my cubed leftover Easter ham, some sautéed kale and the mellow cheese.
It was fantastic! The kale retained a bit of it's texture, while the ham and cheese lent a delicious saltiness to the rich egg custard. Oh, and as always, mom's pie crust turned out to be the best part!
Tip: I used my tart pan instead of a pie plate because it's so pretty and easy for serving, but that left me with a bit of extra dough and filling. I simply used the extra to make a small quiche in one of my 14 oz. ramekins! It was great for leftovers!
Quiche with Ham & Kale
adapted from Real Simple
1 9 in. pie crust (your favorite or mine)
1 TB olive oil
1 med. onion, chopped
salt and pepper
4 large eggs
3/4 cup half and half
1/8 tsp ground nutmeg
1 cup grated Gruyere cheese
2 cups chopped kale
1 cup cooked ham, cubed
Heat oven to 375. Fit the crust into a 9 in. pie plate (or tart pan- deep dish would work well). Place on a baking sheet (in case it spills over!).
Heat oil in a large skillet over med-low heat. Add the onions and a 1/2 tsp each of salt and pepper. Stir occasionally and cook until soft, about 5 min. Add kale and saute several additional minutes or until kale is slightly wilted.
In a large bowl, whisk together the eggs, half & half and nutmeg. Stir in cheese and ham, followed by the onion/kale mixture.
Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35-45 min. Let sit for 5 min before serving.