But on the plus side, it's the perfect excuse to wear pajamas all day. There is zero temptation to go outside in this weather so I'm going to sip coffee, work on crafts, sit by the fire and enjoy this lazy day with my two boys.
Yields: 6-8 pieces
1/2 cup cold butter
1 1/4 cup flour
4 tbsp water
1/2 cup milk (I used 2%, but you could use any milk you like)
2 cups kale, chopped*
2 bell pepper, chopped*
1/2 cup shredded cheese (optional)
Salt & Pepper (optional)
*you can use any veggies you want, it doesn't have to be kale and peppers
A quick side note: this is not my normal healthy recipe and I can't offer you many substitutions. The crust will be a little "off" if you don't use real butter and regular flour. The filling is not even close to vegan. This isn't something I eat regularly, but I have to admit it is tasty and makes for a really nice treat every so often.
- Cut the cold butter into small pieces, about 1 tbsp each
- In a food processor (I use a Ninja), add the butter to the flour and pulse until mixed into a crumbles
- Slowly add in water, 1 tbsp at a time until the flour/butter mixture forms into a dough
- Grease your dish (I use a tiny bit of coconut oil and a 9x13 glass dish) and press the crust in, using dusting flour as needed.
- Ideally, you would cover the crust with plastic wrap & refrigerate overnight. If you need the crust the same day, you can skip this step. It won't be drastically different.
- Bake your crust at 350 degrees Fahrenheit for 15-20 minutes, or until the crust is baked but not browned.
- While the crust is baking, prepare the filling. In a large bowl, beat the eggs with the milk until well blended.
- Chop the kale and the peppers into small pieces, then add to the egg/milk mixture. It might seem like there's a lot of veggies for not a lot of egg, but just trust me. The kale will absorb some of the liquid and shrink down while it bakes.
- Season with salt and pepper, if desired.
- Pour over the pre-baked crust. You can fill up to the crust or fill past the crust, depending on how crisp you want to crust to be. I like the crust to be less crisp so I fill the eggs up past the crust top. If you choose to leave part of the crust exposed, just brush a little of the egg mixture over it to prevent it from burning.
- Sprinkle cheese on the top of the filling, if desired.
- Bake at 350 degrees Fahrenheit for 50-60 minutes, or until the center of the quiche is fully cooked. Ovens vary so be sure to check that it is fully cooked before serving.
- Let cool for 10 minutes, then serve warm.