Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, kale scramble quiche. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This quiche is made special with the addition of millet in the whole wheat crust. Press pie crust into a pie plate. This crustless quiche is such an easy low-carb meal that can be served for breakfast/brunch, lunch or dinner.
Kale Scramble Quiche is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Kale Scramble Quiche is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook kale scramble quiche using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kale Scramble Quiche:
- Make ready 16 oz kale greens: bagged, chopped and ready to cook
- Get 12 oz pepper and onion blend: bagged and frozen
- Take 13 oz chicken smoked sausage: cut into small chunks
- Prepare 4 tbsp extra virgin olive oil
- Prepare 1/2 cup grated parmesan cheese
- Make ready 1 dash salt
- Take 1 dash ground pepper
- Get 8 oz can sliced mushrooms, drained
- Take 2 tbsp jarred minced garlic
- Prepare 15 1/2 oz can cannellini beans, drained and rinsed
- Take 6 large eggs, lightly beat with a little water
Taste the flavors of the season in this quiche recipe that is filled with roasted butternut squash, kale and gruyere cheese. Kale - I love kale, but you could replace any green leafy veggies like spinach and Swiss chard. A cooled quiche will cut better slices. If there's one thing I took away from my month of veganism, it's that kale is one magnificent green.
Instructions to make Kale Scramble Quiche:
- Preheat oven to 400°F.
- Put oil in a large roaster pan. Then add the bag of peppers, minced garlic and a little salt.
- Place pan in the oven and bake for approximately 10 minutes.
- Take pan from oven and stir. Add the sausage, beans, and mushrooms. Bake for approximately 5 more minutes.
- Take pan from oven. Add the entire bag of kale and lightly salt the top. Bake for another 10-15 minutes.
- Remove pan from the oven and stir the ingredients well. The kale should be cooked down…but if it isn't, then bake for another 5-10 minutes.
- Make sure the ingredients in the pan are mixed well and evenly incorporated. Sprinkle the parmesan cheese over the top.
- Slowly pour the beaten eggs all over the top of the cheese. Add a little salt and pepper. Bake for approximately 15-20 minutes, being sure not to over cook the eggs. The eggs will continue to cook once removed from the oven and allowed to set.
- *This is the quick "what's on hand" version. You can use all fresh ingredients if preferred, or use different types if sausage. For a cheesier dish, top the eggs with shredded mozzarella immediately after it comes out of the oven. Enjoy!
A quick healthier breakfast made with Egg Beaters, fresh baby kale and Parmesan cheese for a kale and scrambled egg recipe. This mushroom kale quiche is loaded with shredded Monterey Jack cheese and is baked in a homemade buttery, flakey pie shell. Summer Kale Crustless Quiche. by: Michael Hummel. Easy to make quiche with most of the items from your weekly CSA (Kale, Carrots, Onion, Garlic and Tomato). What a way to show off your summer garden tomato harvest than with this delicious and nutritious Kale and Heirloom Tomato Crustless Quiche.
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