This ham, Swiss and kale quiche is a nice and simple meal that can be made ahead and refrigerated for several days. The addition of kale, instead of the typical spinach, adds texture and depth to the dish. The allspice and chili flakes go very well with the greens and eggs, nicely complementing the quiche overall.
I enjoy serving this dish with a tasty salad that I top with a simple olive oil and lemon dressing. A light salad and dressing combine well with the rich egg and cheese of the dish.
Ham and Veggie Quiche with Kale
Makes: one quiche
5 eggs
1/2 cup of 2% milk
Small block of Swiss cheese (about 4 oz.), diced
2 slices of deli ham, diced
1/2 bunch of kale, diced
3 large cherry tomatoes
1 clove of garlic
1 small shallot
1 pie crust (I used a whole wheat one.)
1 tablespoon of extra virgin olive oil, as needed
Dash of salt and pepper
Dash of allspice
Dash of red chili flakes
Dash of Hungarian paprika
1. Preheat oven to 400 degrees. Saute kale, garlic, and shallot in the olive oil, seasoning kale with a little salt and pepper.
2. Add kale mixture to pie crust. (I prefer Wholefoods' store brand whole wheat crust.) Top kale mixture with diced ham and diced cheese.
3. In a mixing bowl whisk egg, milk, all spice, paprika, and chili flakes, add a little pepper. Pour the egg mixture over other ingredients in pie crust and top with slices of cherry tomatoes.
4. Bake for 20 minutes, then lower the temperature to 350 degrees and let bake for another 15 minutes. Remove from oven and allow to cool before cutting.
