Sausage And Kale Quiche Food

CHEESY KALE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
• Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
• Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.

SAUSAGE AND KALE QUICHE

Steps:

• Preheat the oven to 400 ̊. Stack the 2 rounds of pie dough on top of each other on a floured surface and roll into a 12-inch round.
• Ease the dough into a 9-inch deep-dish pie plate and press it into the pan. Trim the excess and crimp the edges.
• Melt the butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until mostly browned, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
• Add the kale to the skillet. Cook, tossing, until wilted but still bright green, about 6 minutes.
• Whisk the eggs and heavy cream in a large bowl; season with salt and pepper. Add the sausage mixture and cheese and stir with a rubber spatula.
• Place the pie crust on a rimmed baking sheet and pour in the egg mixture. Cover loosely with foil and bake until the crust is just barely golden and the center is very loose, about 45 minutes. Uncover and bake until the quiche is set and the crust is golden brown, 15 to 20 more minutes. Let sit 10 minutes, then slice and serve with salad.

KALE AND ONION QUICHE

Steps:

• Preheat oven to 425-degrees F.
• Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
• In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
• In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
• Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
• Bake for 30-40 minutes or until set.

SAUSAGE, WHITE BEAN AND KALE SOUP

Steps:

• In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
• Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
• Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.