And yes, we have lots and lots of greens recipes, too, but here’s one more, Stoddard’s Crustless Quiche Loaded with Kale. I love anything that looks like a pie but doesn’t make me prepare a crust!
Ingredients:
5 large eggs 3 tablespoons all-purpose flour 1 cup sour cream 1 cup milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh thyme, finely chopped 1 to 3 cups uncooked coarsely chopped kale
Preparation:
Preheat the oven to 375 degrees.
Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
In a medium bowl, whisk the sour cream until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and thyme.
Pile your greens into a pie plate. Pour the egg mixture over the greens, then press the greens down with a spatula so they are submerged in the custard. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325 degrees and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325 oven for about 15 minutes.