This blog is in dire need of some breakfast recipes. Why not a quiche? This Gluten-Free Kale Egg White Quiche with Turkey Bacon (or a variation of this) is what I would make ahead of time and have for breakfast before class. It’s quite simple, definitely worth taking the time to make, and makes your kitchen smell delicious as it bakes. When I went to the Farmer’s Market in Ithaca, I usually bought kale, but always ended up with too much; it just sat in my fridge, begging to be used. By sautéing the kale and throwing it in a quiche, I never felt like I wasted the kale or any vegetables left in my fridge. If you want to reduce your veggie waste even more, you can even chop the kale stems and add them to the quiche because they cook down like zucchini. Once you have this base recipe, it’s so easy to vary the vegetables, meat, and/or cheese to what you have or to exactly what you want. Add a crust! Use peppers or spinach or swiss chard. Throw in some parmesan or switch turkey bacon for reduced fat breakfast sausage or ham. (Also, no one ever said quiche has to be for breakfast. I’ve had it for dinner, when you just don’t want to lift a finger in the kitchen.) There’s no way you can mess this quiche up — any combo will be delicious!
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