What a great recipe!! Fantastic way to pack a meal with nutritious vegetables. Closely followed the recipe but added 4, chopped sweet peppers and used almond milk instead of whole milk. After washing the kale, immersed it in a solution of water, lemon juice and salt, and then vigorously massaged it for about 3 minutes. There was not a trace of bitterness in the cooked kale. Total bake time was about 60, rather than 50 minutes for the center part to firm up. While two of us felt the seasoning was spot on, one person added several drops of Frank’s Red Hot sauce. After tasting a piece, I might add some hot sauce to the recipe next time but this quiche certainly stands out without it. The sad part is that the entire quiche is gone without even a tiny piece leftover for tomorrow’s lunch. MATTSBELLY, thank you for sharing a great veggie dish.
It was absolutely delicious! I did modify it (like most do!) I use whatever leafy green is going to go bad next, one time was collard greens, this time swiss chard. both times delicious. Added mushrooms too. I cooked the veggies in a cast iron skillet, so rather than transferring it over, i poured the egg mix into the skillet and put the whole thing in the oven. I added a scant cup of bisquick as well, make sure its light and fluffy! thanks for the recipe :D
Perfect base recipe! I never leave anything the way it is written which sometimes works but often times it doesn't. In this case it did! I used the full 5 cups of kale, 1/2 cup carrots, 1/2 cup shredded zucchini and about 1/2 cup tomatoes. I also added some fresh thyme a little bit of mustard (1 1/2 tsp ish) and extra pepper. They taste wonderful even though I forgot to add the cheese! I think they would be even better with a little bit of salsa on top. Also, I baked them in medium sized muffin tins because I want to freeze them for quick snacks later so the cooking time was about 30 minutes. This is going in the recipe box!!!
I have to confess that I cooked the veggies in bacon grease instead of oil. I also mixed the cheese and veggies together and put them in the pie pan, then put the egg mixture on top, which I think is less messy and tends to have a better consistency.
This was pretty good. I subbed spinach for the kale.
This is a good recipe to use with Kale. I took the advice of another review and massaged the Kale in a solution of water lemon juice and salt. I made one quich without cheese and it was good as well.
I am so excited about this recipe. It is packed with veggies and so delicious! I did make 2 modifications. I substituted zucchini for the carrots because I didn't have carrots on hand but I've got loads of zucchini. I also omitted the parsley. Because the zucchini has a higher moisture content it took longer to bake by about 10-15 minutes. Thank you so much for sharing this recipe. It is definitely one of my new favorites.
A keeper! Took me much longer than 20 minutes to make. It took 60 minutes to bake. Very healthy!
This is simply fantastic as-is with no substitutions or changes to the recipe (I'm notorious for tweaking things). The flavors complement each other nicely it's chock full of veggies (nicely brightened by the addition of parsley) and the cheese flavor actually comes through. A definite keeper...and such a refreshing change from the glut of rubbery bland overpowered-by-crust quiche recipes out there.:-)
Granted I just used what we had (turnip greens peppers instead of kale carrots tomatoes) - so maybe that accounts for the difference but found the recipe a little bland...I added just about a T of flour and thought that the texture came out great... Just missing some seasoning....
