Kale and Tomato Quiche

No, seriously, this kale is never going to die.  I thought a week of 90º was going to take care of it.  I have four gallon bags of it in the freezer.  I did find a recipe for canning greens, but the point of freezing is that it takes the place of kneading the tough kale to break down the fibers for raw eating.  There is one salad recipe I want to try which will use at least half a bag.

If kale isn't your thing, this works with fresh spinach or other greens.  It will taste different, but the general idea and quantities are the same.  You could also defrost leaf spinach if you squeeze it dry.

I had really hoped I would be using my own tomatoes for this.  How did 90º not ripen them faster?  Well, I have more recipes coming up that incorporate them.  I did get some gorgeous Campari salad tomatoes that I hated cooking down for this, but they were yummy.

1 Tb olive oil
*3 C chopped kale
1/2 lb tomatoes, diced
1 clove garlic, minced
1/2 tsp celery salt
*1 tsp dried herbs of choice (I used thyme and savory, but I get that it's hard to find savory)
1/4 tsp white pepper
*1 unbaked 9" pie crust
3 eggs
*1 C milk
*3/4 C shredded Swiss or havarti cheese

1.  If you bought a frozen pie crust, start defrosting it in the fridge.  If you made your own or use refrigerated, put it back in the fridge to keep firm.

2.  Heat oil in a medium skillet.  Add kale and cook over medium heat until it starts to wilt.  Add diced tomatoes, garlic, celery salt, white pepper, and herbs and cook until all the veggies have given up their water, stirring occasionally to prevent scorching.  Set aside to cool.

3.  Preheat oven to 375º.  In a bowl, whisk together eggs and milk.  Place pie pan on a lined baking sheet in case of overflow.

4.  To assemble the quiche, spread cooled vegetable mixture on bottom of pie pan.  Top with cheese (yes, I used sliced instead of shredded, because that's what I had).  Pour egg custard into pie shell and allow it to settle a moment.

5.  Bake 40-45 minutes, until custard is set and crust is a medium brown.  Set on a rack to cool at least 15 minutes to serve warm, or an hour to serve at room temperature.  Quiches can also be served cold.

Serves 6-8, depending on sides and whether this is for a smaller meal like brunch or tea

Difficulty rating  :)