Ingredients
1 Pie crust {pre-cooked}
8 Eggs + 1 for egg wash
3 cups Spinach
4 slices Bacon, cooked & chopped
1 cup Mushrooms, chopped {or 1/2 re-hydrated mushrooms}
1/2cup Cheddar cheese
1/2 cup fresh Parmesean cheese
2 cloves Garlic, minced
2 tablespoons dried Parmesean cheese
1/2 teaspoon red pepper flakes
2 tablespoons Fresh Chives, chopped
1 medium Onion, diced
1 tablespoon Olive Oil
Salt & Pepper to taste
Instructions
Preheat oven to 350 degrees
Fill your favorite pie plate with a prepared crust and crimp the edges.
Brush edges of pie crust with egg wash and bake 10 minutes. In a large bowl whisk together 8 eggs and set aside.
To a skillet add olive oil and onion and cook until browned over medium heat.
Add kale and saute, until wilted, add bacon, garlic and chives and combined.
Set aside and let kale mixture cool for 2 minutes.
Combine eggs, cheese, kale mixture, red pepper flakes, salt and pepper and stir together.
Pour mixture into the prepared pie crust and bake for 35 minutes or until the eggs are set in the center.
Let cool for about 20 minutes and serve.
Notes
P.S. Did you know that if you are an Amazon Prime member you can watch The French Chef with Julia Child Volume 1, Ep. 6 “The French Chef: Quiche Lorraine” for free? I don’t know who Lorranie is, but anything with Julia Child in it has got to be good.
Bon appetite!