Who loves breakfast for lunch or dinner? I do. I was craving something with kale, and I thought to myself, why not a Crustless Kale Quiche? My daughter, Leigh, decided to help me (payment for a new comforter she’s been wanting). I jotted down a recipe that I thought might work, and I gave it to her. Amazingly enough, it worked. We sat down and ate half of it for lunch, and she said, “The kale is what makes this so good.” (music to a parent’s ears). She took it upon herself to add turkey bacon, but you could easily prepare it without it. It’s great with the mix of mushrooms, kale and bacon, egg whites, eggs and cheese. Later, my boys were skeptical about having quiche for dinner, but before I knew it, the entire Crustless Kale Quiche was devoured. For information on the Top 10 Health Benefits of Eating Kale, see a post I wrote for Mindy Body Green
Crustless Kale Quiche
1 tablespoon olive oil oil
2 cups fresh kale
1 (8-ounce) package sliced fresh mushrooms
3 pieces of turkey bacon, cooked and crumbled
3 egg whites, beaten
2 cups shredded Italian cheese blend
3/4 cup shredded sharp Cheddar cheese
1/4 teaspoon ground black pepper
1. Preheat oven to 350F. Lightly grease a 9-inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add kale and mushrooms; cook, stirring occasionally, until kale is wilted and mushrooms are softened. Stir in bacon. Let mixture cool.
3. In a large bowl, combine eggs, cheese and pepper. Add kale mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.