Corn and Kale Quiche

I am not a fan of waste. I try to use whatever produce I have in the fridge before going out to buy more. So this morning I had an old(er) onion, kale, a few grape tomatoes and a corn on the cob. I also had a bunch of eggs and a frozen pie crust (yes I use frozen sometimes- no judgements). Why not throw a quiche together? 

And seriously quiche is an easy throw together dish. You can put whatever you feel like, some eggs and dairy- bake it and you're done. This quiche took me 15 minutes start to oven. Give it a whirl! 

Kale and Corn Quiche 

Fridge:

4 eggs 

1 cup whole milk

1 cup half n half or heavy cream

1/4 cup grated Parmesan

2 tbs cream cheese (optional) 

Couple handfuls of baby kale 

Counter:

5-6 grape tomatoes, cut in half

1/2 small red onion sliced

2 garlic cloves minced

Corn, cooked and cut off the cob

Pantry:

Pinch of nutmeg 

1 tsp of salt

1/2 tsp of black pepper

1/2 tbs olive oil 

Freezer:

1 large pie crust, par baked for 10 minutes at 350. 

Tools:

Small sauté pan

Chopping board

Chopping knife

Measuring cups/spoons

Whisk 

Mixing bowl

Baking tray 

Preheat oven to 350. I par-bake my crust for 10 minutes while I prep other ingredients. Bake the pie crust on a baking tray to make it easy to move the quiche in and out of the oven.

Heat the olive oil in the sauté pan over medium heat. Once hot, add the onions and garlic and sauté for a few minutes. Then add the corn, kale and 1/2 a tsp of salt and cook for a few more minutes. 

In the mixing bowl add the eggs, milk and half and half. Add a small pinch of nutmeg, 1/2 tsp of salt and 1/2 tsp of black pepper. Add the optional cream cheese and half of the Parmesan to the bowl. Whisk well. 

Once the pie crust has been removed from the oven and cooled a few minutes- add the remaining Parmesan to the bottom. Then pour the kale and corn mixture into the crust. Spread evenly. 

Pour the egg mixture into the pie crust. Add the grape tomatoes on top with the cut side up. 

Place the quiche on the baking tray into the 350 degree oven. Bake for 45 to 50 minutes. 

Remove from oven once the quiche has set and allow to cool for 15 minutes before cutting into it. I like to wait an hour until it's just above room temperature and serve with a little side salad. 

Leftovers don't get better than this!! Enjoy! Xo