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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Even using whole milk and full fat ingredients, this is fairly low cal, but if fat-free or low fat alternatives this would be a great low cal/low fat brunch or lunch dish. Recipe source: local newspaper Ingredients:
1 prepared 9 inch pie shell |
3 eggs |
3/4 cup half-and-half |
3/4 cup milk |
1/2 teaspoon salt |
1/2 teaspoon red pepper flakes (optional) |
black pepper |
1 tablespoon vegetable oil |
1 tablespoon butter |
5 green onions, minced |
3 garlic cloves, chopped |
2 cups kale, chopped |
1/2 cup cheddar cheese, grated |
Directions:
1. Preheat oven to 425-degrees F.
2. Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
3. In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
4. In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
5. Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
6. Bake for 30-40 minutes or until set.
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