I am back people!
I know it’s been a minute but I am back and better than ever with my Cheesy Kale Quiche.
I finished off my 7 day water fast.
I broke the fast by going on juice for 3 days, then 2 days of smoothies, then veggie soups for a few days before adding any dairy or meats back into my diet.
The fast was great, my skin is clear and soft and I feel energized!
I haven’t posted in a while because I have two blogs and the other blog has been keeping me super busy.
My veggie packed dish is the perfect meal to get me back into my Not Quite a Vegan groove.
My Cheesy Kale Quiche is simple and goes together in a matter of minutes.
I pulled this organic kale straight out of my garden!
I sauteed onions, peppers and garlic in extra virgin olive oil.
Added the kale and cooked it down for a couple of minutes.
Toss the veggies with eggs, milk and cheese and that’s it!
After 50 minutes in the oven, it’s time to eat!
Cheesy and veggie packed, my two favorite ways to eat.
Cheesy Kale Quiche
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
5 cups kale, chopped
2 cups cheddar cheese, grated
1 cup jack cheese, grated
3/4 cups milk
6 eggs, beaten
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 teaspoons creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
Preheat oven to 350 degrees.
In a large skillet heat about 1 tablespoon of olive oil, add onion and peppers, saute for about 4 minutes.
Add half the seasoning blend, garlic and kale, cook 2 minutes more.
Allow mixture to cool for about 5 minutes.
In a large bowl add eggs, remaining seasonings, and milk.
Add cheeses, reserve 1 cup of cheese for the top of the quiche.
Fold in veggie mixture into eggs.
Place mixture into a 9 inch greased casserole dish, top with remaining cheese.
Bake uncovered for 50 minutes or until eggs are set.
Remove from oven and allow to cool for about 5 minutes before cutting.