4ouncesgrated fontinaor mozzarella or provolone, any mild melty white cheese
4eggs
1cupheavy cream
salt and pepper
Instructions
Preheat the oven to 375F.
Arrange the kale, red peppers, and cheeses in the bottom of the pie shell.
Whisk together the eggs and cream with sprinkles of salt and pepper, and pour over the kale mixture.
Bake the quiche for 50-60 minutes until puffed and golden.
Let cool slightly before serving. Enjoy!
Notes
This egg mixture will be enough for a medium pie crust, and should come to nearly the top of the crust, leaving ¼-1/2 inch of exposed crust. If needed, add another egg to the filling, or save any leftovers for scrambled eggs.Sub the cheese and veggies for any quiche filling you like!This is perfect as a make-ahead; the cooked quiche can be kept covered in the fridge for a few days or the freezer indefinitely. Just reheat in the oven until warm. Or, prep the veggies/cheese, egg mixture, and crust, store them separately in the fridge and assemble right before baking the quiche.This is my favorite pie crust if you'd like to make your own!