Another Kale Recipe, but in a Creamy Ricotta Quiche

I had some leftover ricotta after making Spaghetti Squash Lasagna, and ricotta adds a whole new level of creamy to this quiche. The nutmeg complements the ricotta, parmesan and kale perfectly. You can definitely add a crust to this quiche, especially if you’ll be serving this that day or eating leftovers the day after. When I make this for the week, the crust is too soggy 4 days out and doesn’t keep well. With a crust or without, either way, Kale Ricotta Quiche is yummy in my tummy.

Ingredients (serves 4).

• 1-2 t light olive oil
• 1/4 onion, diced
• 5-6 large kale leaves, chopped
• 2 hearty handfuls of spinach
• 4 eggs
• 1 c almond milk or milk of choice
• 1/8 nutmeg
• 1 c part skim ricotta
• 1 T parmesan
• Salt/pepper to taste

Directions.

1. Preheat oven to 425° F. Grease a pie pan.
2. In a frying pan or skillet, heat oil over medium heat. Add onion and sauté until caramelized. Fold in kale and spinach. (Note: remove kale spines and you can either discard to finely chop and add with kale until they cook down and are tender.) Heat until sautéed and wilted. Remove from heat.
3. Whisk together eggs and milk. Add ricotta and continue to whisk until smooth. Fold in parmesan and sautéed greens until evenly coated.
4. Transfer to pie pan and cook for 20-30 min or until cooked through, firm and beginning to brown.
5. Allow to cool before serving. Season with salt and pepper to taste.
6. Enjoy!