Wednesday, April 30, 2014


serves six

6 slices bacon
1 onion, chopped
2 garlic cloves, minced
1 bunch kale, washed, stemmed and chopped
1 cup day-old cooked brown rice
1 cup cooked carrots, chopped
¼ cup milk
2 tablespoons water
6 drops Tabasco
5 eggs
¼ teaspoon freshly grated nutmeg
freshly grated pepper
½ cup crumbled feta cheese
¼ cup shredded Parmesan cheese
Garnish: Serve with pico de gallo or salsa if you like

Heat oven to 350F degrees. Mist a 10-inch pie dish with nonstick spray and set aside. Cook bacon in a skillet until crisp. Remove strips to a plate lined with paper towel to cool. When cool, chop or break into small pieces. In skillet with bacon fat, sauté onion until it begins to brown, about 7-8 minutes. Add garlic and sauté another minute or two. Scrape onion mixture into a large mixing bowl. In same skillet, add kale and sauté until wilted, 6-8 minutes, stirring often. Scrape kale into the bowl with onion. Add cooked rice to the bowl, along with cooked carrots, if using, and cooked bacon. Stir to combine everything well. In a 4-cup measuring cup, add 1/4 cup milk, 2 tablespoons water, Tabasco, eggs, nutmeg and a few grinds of pepper. Whisk to combine. Spoon one-third of the onion-kale mixture into the prepared pie dish. Sprinkle on half the feta. Spoon half the remaining onion-kale mixture on, followed by the rest of the feta, and then the rest of the onion-kale mixture. Pour egg-milk mixture evenly over top (it may look like it isn’t enough; don’t worry). Sprinkle Parmesan on top. Bake uncovered for 45 minutes, until the quiche browns a bit on top. It will be set in the middle. Remove from oven and allow to cool for 10-15 minutes before cutting to serve. Alternatively, bake it ahead, cool and then keep refrigerated until serving time. Reheat slices briefly in the microwave, on 50% power, if you like. This also is wonderful served at room temperature. Offer salsa at the table for those who want it.

bacon recipe source: Dorothy Reinhold, Shockingly Delicious, July 21, 2013

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