Vegetarian

Kale and Mushroom Quiche is for Dinner.

Kale and Mushroom Quiche takes 20 minutes to prepare.

Kale and Mushroom Quiche takes 60 minutes to cook.

Kale and Mushroom Quiche makes 8 servings.

The ingredients for Kale and Mushroom Quiche are:

1/2 portabello mushroom, chopped
1 1/2 c kale, chopped
3 scallions, chopped
1 tbsp butter
1 tbsp EVOO
1/4 cup havarti cheese, shredded
1/4 cup fontina cheese, shredded
1/4 cup soft goat cheese
3 large eggs
1 1/4 c half and half
a pinch each of salt, pepper, and paprika
1 9" pie crust

Here is how you make Kale and Mushroom Quiche:

Preheat oven to 375 F. Unroll pie crust and crimp. Place a sheet of aluminum foil on top of the crust and place some type of weight on top of the foil (dried beans or rice works well). Bake in oven for 20 minutes or until the crust is set.While the crust is setting, melt butter and oil in a cast iron skillet over medium heat. Add mushrooms and sautee until almost tender. When the mushrooms are almost done, add the kale and cook until wilted. Place sauteed vegetables in a mixing bowl along with the scallions and cheese.In a separate bowl, whisk eggs, half and half, and seasonings well.Remove crust from oven and discard foil and weight. Reduce oven's heat to 350 F. Place cheese and vegetable mixture in the bottom of the crust and pour wet mixture over it. Bake for approximately 40 minutes or until eggs are set (you will know they are set if you can jiggle the pan and the eggs only wiggle a little) Slice into eight pieces and eat.Serving Size: makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user WOODAIDEN5.

The nutritional information for Kale and Mushroom Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 254.8

• Total Fat: 19.4 g
• Cholesterol: 100.6 mg
• Sodium: 259.1 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 0.9 g
• Protein: 8.6 g

The dietary needs meet for Kale and Mushroom Quiche is Vegetarian