A good friend came over for dinner while D was out of town, but since it was the end of my ‘bachelorette week’ I hadn’t thought to stock the fridge…and that didn’t occur to me until about an hour before my guest was to arrive. Luckily he called on his way and told me he was bringing some yellow squash from his CSA bag, some farm-fresh eggs from another friend, and a huge bag of local SC kale. Despite the heat, I knew the best outcome of our combined pantries was a crustless quiche–an easy and healthy go-to meal for those nights when the contents of your fridge seem too disparate to come together into anything!
Crustless Veggie Quiche with Kale Chips
miscellaneous vegetables of your choice–we used baby portobello mushrooms, onions, yellow squash, broccoli, and some bell pepper
cheese of your choice – we used cheddar jack
kale, washed and de-ribbed (remove the stems)
Dice all veggies and toss with some olive oil, salt, and pepper on a cookie sheet- put into a 400 degree oven to roast for 4-7 minutes or until soft but lightly brown. In the meantime, scramble 3-4 eggs (the amount will vary depending on how many veggies-plan for 2 eggs per person) and add a dash of milk, some salt, and some pepper. Fill individual ramekins (that have been lightly sprayed with PAM or oil) about halfway full with vegetables, then top with your cheese of choice, followed by the egg mixture. Bake at 350 degrees until firm and lightly brown on top. Alternatively, you could make this in a full pie pan for a larger group. You could do this with any combination of vegetables, cheese, or herbs.
While the quiche is in the oven, lightly season the kale with olive oil, salt and pepper. Spread on a cookie sheet and bake until the kale is wilted and crispy–it’ll start turning brown so keep an eye on these! These are incredibly addicting–we finished a cookie sheet before the quiche was even done!
Morale of the story is that even when dinner seems hopeless (and you just want to turn to the old stand-by, whatever that may be for you) you CAN make something out of nothing. I am also pleased to share that I went a full week without potatoes :-)….and we stocked up at the grocery store this weekend, so I no longer am relying on the scraps from my fridge!