A few years ago, Mark and I signed up for bi-monthly produce deliveries from Farm Fresh To You. Partially because the stuff we got from our Los Angeles area grocers was so pathetic, and partially because I thought it would force us to do a better job of eating our fruits and veggies on the regular. I’m always happy with the quality and variety we receive, and we kept the same service after moving to the Bay Area.
My favorite part, besides yummy produce and a way of forcing more healthy variety into our diets, is the creativity. Because the fruits and vegetables we get change by the season, I’m forced to put on my thinking cap and seek out recipes I wouldn’t normally make. Unfortunately, some items are easier to incorporate into our meals than others. There are more times than I’d like to count where various parts of the produce have gone unused. Whoops.
This time, I found myself struggling with leftover leeks and kale. I wasn’t in the mood for kale chips, sesame kale or leek and potato soup (though all are quite tasty!). Thankfully, I realized quiche was the perfect medium for using up the last of the box. It probably helped that I had woken up super early and wanted something warm and egg-y for breakfast. 🙂
The end product is flavorful, moist, and feels quite light (aided in part by the fact that it’s crustless). Mark gobbled up half of it before it really had the opportunity to cool off fully and then quickly ran off for a post-breakfast nap.
If you’ve got kale and at least one leek on hand, this is a great breakfast recipe to use up both. Hope you enjoy it!
- 1 small bunch kale, chopped and steamed
- 1 small leek, sliced (white and pale green parts only)
- 6 eggs
- 1 cup milk
- 1 cup shredded cheddar
- 2 Tablespoons grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 pinch salt
- Pepper to taste
- Preheat oven to 375.
- Grease a 9 inch pie pan.
- Put steamed kale and sliced leek into prepared pie pan.
- Beat eggs, milk, cheese, and seasonings together in a medium bowl.
- Pour mixture over the kale and leek in the pie pan, and stir gently until combined.
- Bake quiche in the oven until the center has set and the top is a deep, golden brown - about 50 minutes.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.