Sage, Kale & Caramelized Onion Quiche. All I can say is yummmm. I’ve never had a quiche expand so much while baking, that it rose up and out of the pan to get that goldeny-brown crust. Ironic since it’s crustless! I had some sage leftover after the Grapefruit Sage Water and the Crispy Sage Chickpeas over Sweet Potato Mash. Quiche is great to make ahead of time and then pull out pieces of breakfast, lunch or even dinner during the week. Pair with a fresh salad and it’s dinner or with half a grapefruit for breakfast. Plus, it’s easy to make — and delicious!
Ingredients (serves 4).
- 5-6 egg whites
- 1 c light cream
- 1/2 c parmesan cheese
- 8 large Tuscan kale leaves, washed, despined and chopped (how to easily remove stems here)
- 1/4 of an onion, chopped
- 2-3 T fresh sage, chopped
- 1 t light olive oil
- 1 t minced garlic
- Salt and pepper to taste
- Preheat oven to 400°F. Lightly grease a pie pan with cooking spray.
- Heat garlic, onions and canola oil over medium heat until onions are slightly brown. Toss in kale leaves (plus chopped stems if desired because it will all cook down) and sauté until kale leaves are wilted. Add fresh sage leaves and cook for another 1-2 min. Remove from heat.
- Whisk together egg whites and light cream. Either grate 1/2 c parmesan cheese or add 1/2 c already shredded cheese to the egg mixture.
- Add salt and pepper to egg mixture if desired. Fold in sautéed kale, onions and sage.
- Mix until all vegetables are evenly coated by the egg mixture. Pour mixture into greased pie pan.
- Cook for 25-30 min or until the edges begin to lightly brown and middle is solid.
- Let cool before serving and enjoy!