This a quick and easy recipe for breakfast, brunch, lunch or even breakfast for dinner. You can use a variety of greens in this quiche. Use what you have on hand. I had blanched kale and mustard greens in my deep freeze. They are part of my garden harvest.
One deep dish Pie Crust, store bought or homemade
1 Red, Yellow or Orange Pepper, diced
1 medium Onion, diced
10 or 12 Cherry or Grape Tomatoes, cut in half
8 to 10 ounces Garden Greens, (baby spinach, kale chard etc) cut into chiffonade ribbons
1/4 tsp Garlic Powder
1/4 tsp Turmeric
6 Eggs (my girls are still producing so I have really fresh eggs)
1/2 cup Heavy Whipping Cream
4 ounces shredded Cheese of your choice, I used extra sharp Cheddar Sea Salt and Pepper to your taste
Preheat oven to 375 degrees F.
Place pie crust in a deep dish pie dish. Dock the bottom of the crust with a fork.
In a heavy bottom skillet, cast iron if you have it, heat a tablespoon of Olive Oil over medium low heat. add red pepper and onions into the pan. Sauté until peppers are soft and onions are translucent. You don’t want to brown them. Add garlic powder, turmeric, salt and pepper. Add the ribbons of greens in batches and sauté until soft. Add tomatoes, mix into the greens and remove from heat.
In a separate bowl, beat the eggs until smooth and add heavy cream. Season egg mixture to taste.
Add the greens mixture into the pie dish in an even layer. Top with shredded cheese. Pour the egg mixture on top of the cheese. Bake in the oven for 35 to 40 minutes. The top should be puffed and golden brown. As it cools the top will collapse.
Remove from oven and cool for 5 to 10 minutes. Enjoy!