Kale and Mustard Green Quiche

by on February 11, 2012 » Add the first comment.
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This week my favorite dish from this week’s distribution of greens from the International Rescue Committee’s Gila Farm Project.

  • For details, visit http://socialeconomyaz.org/gila-river-coop
  • In this case, it made enough to be cut into eight servings.

    Kale and Mustard Green Quiche

    Kale and Mustard Green Quiche

  • Use commercial pie crust or MAKE YOUR OWN
  • You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.


  • 3 Mustard Green leaves
  • 12 Kale Leaves
  • 6 large eggs
  • 1/4 CU milk
  • 2 tsp sugar
  • 1 TBL olive oil
  • 1 TBL All Purpose flour
  • 1/2 onion chopped small
  • 3 cloves garlic chopped small
  • 1/2 CU shredded cheddar cheese
  • salt and pepper to taste


  1. Wash three mustard green leaves and about a dozen kale leaves
  2. Remove stems and steam leaves until soft
  3. Chop into small pieces and S-Q-U-E-E-Z-E the water from them
  4. Chop squeezed pieces again to make sure they are really small
  5. Add above ingredients to the minced greens
  6. Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
  7. Bake at 350 degrees for about 30 minutes.
  8. Test for doneness by sticking a knife or toothpick into the center of the quiche.
  9. It should be “clean” when you remove it… that is, no liquid stuck to it.
    If there is debris stuck to the toothpick, let it cook another 8-10 minutes
  10. Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.

This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter:  Volume 1, Issue 6

Find more like this: Casseroles and Pan Dishes, Dinners, Lunches

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