eggy goodness with kale

i love eating breakfast food. eggs, in particular – over medium, softly scrambled, fried, it’s all good. i also love a fluffy egg bake. or add a pie crust and make it quiche. i could eat quiche all day long. i’m sharing with you a never fail, go-to quiche recipe that i’ve made for years. you can thank me later.

1 store bought pie crust or your favorite crust recipe for a 9″ pie dish
2 bunches of kale, washed and torn into pieces
1/2 – 3/4 cup shredded sharp cheddar
1 cup milk
5 eggs
2 cloves garlic, chopped
1 T butter

preheat oven to 375, line your pie dish with the crust dough

in a medium bowl, whisk eggs and milk until blended – add some salt, pepper, and paprika if you’re so inclined! set aside

in a frying pan, melt the butter and add the garlic – cook for about 30 seconds, until the garlic and butter start to smell really amazing. add the kale and saute for a few minutes, until the greens are all cooked down.

once the kale is ready, transfer it to the pie crust and spread it out evenly along the bottom. sprinkle some of the cheese over it and pour the egg mixture over everything. add the rest of the cheese to the top.

cover the edge of crust with tin foil and bake for 35 minutes. remove foil and bake for another 10-15 minutes, until the crust is golden brown. let set for about 15 minutes before slicing.

mmm. mmm. good.


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