So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!
Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.
What you’ll need:
1 pie crust
14 eggs, divided
1 red pepper, chopped
2 cups baby kale
Small handful parsley, chopped
Small handful basil, sliced thin
1/4 cup Parmesan cheese, shredded
1 tsp garlic powder
Spray olive oil
S & P
What to do:
Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.Put the pie crust in your baking pan and layer the bottom with cheese.Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.Add the eggs to the dish.Gently crack the remaining eggs into the dish scattered throughout it.Add a little more salt to the top and place it in the oven to bake.I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown. Enjoy!
What a tasty dish for Summer! It’s light, nutritious, and filling at the same time. I decided to make this after reading about switching out one or two meals a week to vegetarian. You will save a few dollars on your grocery bill and you still can get all the vitamins and nutrients if you choose the right products for the meal. I, of course, want to be sure my family and I are getting enough protein if we were leaving out the meat. So, I loaded it with beans, quinoa and kale. Believe it or not, raw kale has 3g of protein in one cup.*
Here is an article about all the great benefits of quinoa:
This recipe makes A LOT! That’s usually how I roll lol. What’s good about making A LOT is that it saves time for me during the week. I can bring some to work for lunch, have it as a quick dinner at night, and it’s an easy meal for me to send to daycare for my toddler! He loves it by the way 🙂
3 stalks of kale, chopped
Cilantro, chopped fine (about 1/4 cup)
2 Corn on the Cob
1 Red Pepper, chopped
Juice of 1 Lime
1 cup Grape Tomatoes, sliced lengthwise
1 cup Uncooked White Quinoa
2 cans Black Beans
1 can Cannellini Beans
1 can Pinto Beans
Prepare the corn. Clean off the husks and boil in a large pot until corn is soft. Remember to salt the water.
While the corn is cooking, chop the pepper, tomatoes, kale, juice the lime, and rinse the beans in a strainer with cold water. Place all ingredients in a large bowl.
Remove the corn, set aside, and let cool. Using 2 cups of the same water, cook the quinoa until all the liquid is absorbed. Put a little more salt in the water. (Tip – Don’t boil the quinoa. Let it simmer on low for 10 minutes while covered. Remove from the heat and let stand another 5-10 minutes until you start to see the rings). Once done, add to the other ingredients.
Cut the corn off the cob and add it to the other ingredients.
Once it’s all mixed, I stored portion sizes in snack and sandwich size ziplock bags and then put them all into a freezer bag. Organization is key for me! I also save some for the next day or two. If you do the same, I suggest adding a tiny bit of extra virgin olive oil. It will be a little dry if you don’t.