Weekday Vegetarian: Kale and Ricotta Mini Quiche
Photo: Kelly Rossiter
My son is working on the Provincial election campaign right now and the small staff work about 12 hours a day, 7 days a week for the 4 week period leading up to the election. It seems the only time they eat is if one of them does a falafel run while the rest of them keep working. So as part of my election donation I've been taking food over ever day. Not full meals, but healthy snack things and fruit trays that they can eat instead of depending solely on take-out food. One of the things I made this week was a tray of mini quiche made with kale and tomatoes from my garden and Hugh tells me that they were all snapped up in minutes. I served these at room temperature out of necessity, but they are delicious straight out of the oven. They would make a lovely brunch dish served with a crisp green salad. They are also handy to take to work as a quick pick-me-up. I made the mini quiche in muffin tins, but you could make one large quiche using the same recipe if you prefer.
Kale and Ricotta Mini Quiche
8 eggs, beaten lightly
1 cup ricotta cheese
1.2 cup 18% cream
1/4 cup grated Parmesan cheese
1/2 bunch kale, chopped
Salt and pepper to taste
1 or 2 tomatoes, thinly sliced
1. Preheat oven to 350F. In a large bowl add eggs, ricotta, cream and Parmesan and mix together. Add kale and salt and pepper to taste.
2. Grease muffin tins and ladle egg mixture in until the individual muffin cup is about 2/3 to 3/4 full. The egg mixture will rise in the oven. Place a slice of tomato on top of the egg mixture.
3. Bake in oven and test for doneness after 15 minutes. They are cooked with a knife inserted. It's hard to say the amount of time they will need, because it will vary with the size and depth of your muffin tins.
4. Remove from the oven and let them sit for no longer than 5 minutes, or they might stick to the pan. Serve immediately or at room temperature.