Wednesday, January 4, 2012

Broccoli, Kale, and Feta Quiche

Sense of Home Kitchen

Broccoli, Kale, and Feta Quiche
~From the Sense of Home Kitchen~
Makes 1 quiche

Pie dough for a 9-inch pie

12 eggs
1 cup feta, crumbled
1 medium onion
1 cup kale, chopped
1 cup broccoli, chopped
2 cloves garlic, chopped
2 green onions, thinly sliced
1 tablespoon fresh oregano
Salt and Pepper, to taste

Olive oil for sauteing

Preheat oven to 425 degrees.

Prepare and roll out pie dough.  Place in a 9-inch pie pan and prebake with foil and pie weights at 425 degrees for 10 minutes.  Turn oven down to 350 degrees.

Meanwhile, cut onion in half from stem to root.  Peel and thinly slice both halves.  Saute onion over medium-high heat in a small amount of olive oil until translucent.  Add garlic and saute another minute.  Add kale and broccoli, sprinkle with salt and pepper and continue sauteing for another three minutes stirring often, careful not to let the garlic burn.

Whisk eggs and stir in crumbled feta.  Add sauteed mixture, green onions, fresh oregano, and salt and pepper to taste, mix well.

Pour mixture into prebaked crust and place in 350 degree oven.  Bake for approximately 35 minutes or until quiche is puffed and eggs are set (the center will tremble slightly when shaken, but will set up as it cools).

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