Recipe and photo courtesy of Jerry James Stone

Kale and Mushroom Quiche

---

• 15 mL (1 Tbsp) butter
• 500 mL (2 cups) mushrooms, sliced
• 500 mL (2 cups) Sweet Kale salad kit greens
• 60 mL (¼ cup) red bell pepper, cored and diced
• 6 large eggs
• 250 mL (1 cup) half-and-half
• 3 mL (¾ tsp) sea salt
• 1 mL (¼ tsp) black pepper
• 1 (23-cm/9-inch) pre-rolled pie crust dough
• 250 mL (1 cup) Mexican cheese blend

---

Melt butter in a large non-stick sauté pan over medium heat. Add mushrooms and sauté about 10 minutes, until reduced in size by half or until juices are released. Add Sweet Kale salad kit greens and sauté for 5 minutes. Add bell pepper and sauté another minute. Set veggies aside to cool.

In a medium bowl, whisk together eggs, half-and-half, salt and pepper.

Preheat oven to 180 C (350 F). Line a 23-cm (9-inch) pie plate with dough to form crust.

Fill the crust with half of the cheese, then add half of the veggies. Add the remaining cheese and veggies, and then the egg mixture. Place the quiche on a baking sheet and wrap the crust edges with foil. Bake for 40 minutes until edges are set and centre jiggles ever so slightly. Let cool 10 minutes to set the eggs. Makes 6 to 8 servings.