I have always like to plan meals by using ingredients I already have in the refrigerator, freezer, or pantry. I dislike wasting food, and try to be creative in using up our perishables. So last Saturday when I was putting together a late breakfast, I made this quiche because we had leeks, kale and red pepper. I have used leeks in quiche and tarts before, and certainly red pepper is a common enough addition, but I wasn’t sure how well we would like kale for breakfast. Turns out we liked it very much. This would also be a wonderful light lunch or supper with the addition of a salad. The fresh vegetables were beautiful as I chopped and wilted them.
I used a prepared pie crust since I had one in the refrigerator, but you could certainly make your own. The finished product smelled so good our mouths were watering as we sliced it. I garnished with a nasturtium leaf and flower.
Leek, Kale, and Red Pepper Quiche
- 4 fresh eggs
- 1 cup milk
- 2 tablespoons flour
- 1 teaspoon dried French thyme
- 1 teaspoon dried mustard
- 1 cup shredded cheddar
- 2 tablespoons olive oil
- 1 large leek or 3 small leeks, sliced very thin
- 3 cups kale, sliced very thin
- 1 sweet red pepper, seeded and chopped
- Salt and pepper to taste