Recipe by Katherine
"A simple and healthy breakfast! I don't use pie crust, although I'm sure it would be delicious with crust also. I make this on Sunday night, and I'm a little less grumpy getting out of bed on Monday morning knowing I can microwave this for breakfast!"
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leek, white and light green parts only, sliced
halved cherry tomatoes
shredded Italian cheese blend
fresh rosemary, finely chopped
ground black pepper
grated Parmesan cheese
I've made this recipe several times and it is always a hit. The recipe, as stated is perfect, but I've used whatever cheese and vegetables I have on hand. If I'm using cheddar I often add Sriracha instead of the rosemary. It is also great with a little bacon or ham added. It is my "go to" for breakfast. It is also delicious heated up the next day.
We didn't have a leek so we used some red onion instead. This is a wonderfully tasty recipe. Tried it out on guests and the loved it as well. It was gone in one sitting with just the four of us (and I doubled the recipe!).
Made this for a light, late dinner last night and it was perfect. I baked it in a pie crust and it was very tasty. The rosemary made it smell yummy and the tomatoes gave it a nice punch of flavor. My husband really liked it (he put Tobasco sauce on it - loves the stuff). It's a good idea to let it sit for a few minutes before cutting into it so everything can set and not be too messy when you cut into it. I will definitely make this again.
This was a nice departure from my regular quiche, using fresh kale, tomatoes and rosemary from my garden made it more special and I served it as a main dish for dinner. I did make a pie crust that called for dried basil which gave an extra layer of flavor and I only used 3/4 cup milk then baked it at 400 degrees for 30 minutes in my small convection oven. Turned out great, I will definitely be making this again!
Made this for a retreat brunch, so delicious!! I used a frozen pie shell, thawed for a bit, spinach instead of kale. Yummy! There was only 1 slice left, and I'm about to eat it for dinner!! Thanks for a great and easy recipe.
Delicious. It was my first quiche and my hubby and I loved it... so healthy, easy, and good.
Perfect! Didn't change a thing except had a whole wheat pie shell that I poured it into. Will make again.
This was very tasty and the three of us who tried it liked it very much. I did not have leeks, so I used chopped sweet onions instead. I also sub milk with cashew milk since that is what I drink. I made a second quiche with regular cheese (a Mexican mixture) and chopped tomatoes it was wonderful too. I did not pre-cook the kale on either and it worked out just fine. Would be excellent with ham or sausage added as well. Doesn't need a pie crust which I love too. I will be making this more often to use up the kale & veggies in the garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Quiche with Kale, Tomato, and Leek
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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