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!
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.