I made a delicious quiche with my farmer’s market goods and have been enjoying it for breakfast for the past couple of days. Doesn’t it look good?
Here’s the recipe:
Prosciutto & Kale Quiche
1 tbsp butter
1/2 chopped onion
1 1/2 cups chopped kale
1/2 chopped bell pepper
1 cup shredded cheese (I used a mix of cheddar, jack, and mozzerella)
4 eggs
1/2 cup cream
salt & pepper
2 slices of prosciutto, diced
1 prepared pie crust (I used a whole wheat crust from the grocery store)
Preheat oven to 375 degrees.
Melt the butter and saute the onion until translucent. Add the kale and bell pepper and continue cooking until softened (the kale should still be bright green, not overcooked).
Sprinkle the shredded cheese on the uncooked pie crust.
Top the cheese with the cooked kale mixture. Top that with the diced prosciutto. Beat together the eggs, cream, and a healthy dash of salt and pepper. Pour the egg mixture over the vegetables.
Bake until the filling is set – approximately 50 minutes. Cool slightly and cut into wedges to serve.
Yum! Tasty the day you make it and the perfect easy weekday breakfast as leftovers.
