Kale is super in right now.
I mean it’s pretty much one of the most nutrient dense foods on the planet. Like on a scale of 1 to 100 on the nutrient density scale at Whole Foods, it scores a whopping 100. Literally. And doesn’t it look so good on everybody?
I totally get why people don’t like kale. It’s rabbit food. I mean I grew up seeing kale in the fridge at all times–for our bunny. Yes, we had a bunny and still do have a bunny.
Anyway, if you aren’t into the whole massaged kale salad thing (massaging the dressing into the leaves makes it more tender and palatable), then throwing some chopped kale into eggs or quiche is the answer to all your troubles. (And if that fails, try baking some kale chips!) Quiche is like a blank canvas begging to be splattered with colorful vegetables. You really can toss in any veggies you’d like into the egg batter… mushrooms, spinach, leeks, chard, broccoli, you name it. If it’s a veggie, it’s allowed. Differently colored veggies signify an array of antioxidants, and that’s why it’s important to taste the rainbow.
…we’re talking veggies, not Skittles. Kapeesh?
This quiche is so darn good-looking, too. Your guests will be like, “Kale? What kale?” In fact, I think you should go buy a bunch of kale at your grocery store today. Just do it. Even if you’ve never tried it and you’re intimidated by it’s extreme healthfulness, at least if you buy it you’ll be forced to eat it. Just like if you don’t buy a boatload of packaged crap, you’ll be forced not to eat it. It’s easy to eat what’s in front of you (ahem, kale). Plus, who doesn’t like a dish starting with tomato basil? I even threw some cheese in there to get you really excited. Trust me, no one will even notice the darn kale. Pack that cup tight!
If tasting the rainbow always tastes this good, I’d be eating rainbows like it was my job. Oh wait, I do.
Quiche > Skittles.
Tomato, Basil and Kale Quiche
-adapted from my Greek Mini Crustless QuichesPrint
- 3 eggs
- 4 egg whites
- 1/2 cup milk (I used unsweetened almond milk)
- 1/4-1/2 cup shredded cheese of choice (I used an Italian four cheese blend)
- 1/2 medium onion, diced
- 1 cup kale, chopped
- 1 medium tomato, chopped
- 1/4 cup fresh basil, chopped
- 1 clove garlic, minced
- 1/2 tsp salt
- pepper to taste
- Preheat the oven to 350 degrees.
- Spray a 9 inch or 10 inch pie pan with cooking spray and set aside.
- In a large bowl, whisk together eggs, egg whites and milk.
- Add the rest of the ingredients and stir to combine.
- Pour into pie pan and bake for about 36 minutes or until middle is set.
Oh yeah…and this quiche has no crust. Crustless quiches are super in right now. Yeah…