La mejor quiche de verduras y parmesano

Ingredientes

• 1 unbaked pie crust, homemade or store-bought
• 5 large eggs
• 1 red onion, chopped
• 1 cup kale, chopped
• 1 cup grape tomatoes, halved
• 1 cup freshly-grated parmesan
• 1/2 cup Almond milk, unsweetened
• 1/2 cup organic heavy cream
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried thyme

Preparación

1. 1

   --- TO MAKE THE CRUST: ---

2. 2

   If you're using a store-bought pie crust, skip this step. However, if you're making it from scratch, see the recipe for the crust for my Dutch Apple Pie.

3. 3

   --- TO MAKE THE QUICHE FILLING: ---

4. 4

   Preheat the oven to 350 degrees Fahrenheit and lightly grease a quiche or pie dish with oil or butter.

5. 5

   In a skillet, add 1 Tbsp of olive oil and once heated, add the onions and tomatoes, sautéing them until softened and fragrant, about 2-3 minutes. Set aside.

6. 6

   In a bowl, whisk together the eggs, milk, heavy cream, and seasonings: salt, black pepper, smoked paprika, parsley, garlic powder, basil, and thyme until combined and smooth. Add in the parmesan and stir to combine.

7. 7

   Fold in the sautéed onions and tomatoes, as well as the kale until combined.

8. 8

   In prepared quiche or pie dish, add the unbaked pie crust, evenly spreading it out and crimping the edges, if needed.

9. 9

   Pour the quiche filling atop crust until 3/4 filled.

10. 10

    Bake the quiche for 45-50 minutes or until edges of crust are golden brown (or slightly dark brown, if preferred) and the center is set. Remove from oven and let it cool for 20 minutes at room temperature before slicing.

11. 11

    Bon Appetit!