Mushroom, Kale, and Cheddar Quiche
This easy Mushroom, Kale, and Cheddar Quiche is the perfect recipe for brunch or any meal!
refrigerated pie crust
extra virgin olive oil
diced (about 1 cup)
crushed red pepper flakes
stems removed and discarded; leaves roughly chopped
shredded sharp white cheddar cheese,
Preheat oven to 350 degrees. Remove pie crust from refrigerator.
Heat olive oil in a large pan over medium-high heat.
Add potatoes and season with salt and pepper. Cook until starting to brown.
Mix in mushrooms and cook, stirring frequently, until browned.
Add garlic, red pepper flakes, and more salt and pepper (to taste). Cook, stirring constantly, until fragrant (about 30 seconds).
Stir in kale, add 1/3 cup water, cover pan, and cook until tender (about 5 minutes).
Remove veggies from heat, adjust seasoning if necessary, and let cool.
Mix half the cheddar cheese into the veggies.
Place crust in pie pan and crimp edges.
Top crust with remaining cheese, then veggies.
Whisk together eggs, milk, salt, and pepper; pour over veggies.
Bake quiche until center is set and crust is golden, about 40 to 50 minutes.
Cut the quiche into 8 wedges and serve. Enjoy!
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Mushroom, Kale, and Cheddar Quiche https://hellolittlehome.com/mushroom-kale-and-cheddar-quiche/