Kale and Celeriac Quiche

This recipe can be done with any cooking green, kale is just my favorite. (If you aren’t into celeriac, you can sub the celeriac with apple. It changes the quiche quite a bit, making it very sweet, but it also very delightful.)

• 1 pound celeriac, peeled and grated

• 2-3 cloves garlic, crushed

• 1-2 small to medium onions, finely chopped

• 2 TBSP olive oil

• 1 bunch of kale, stems removed, chopped into fine ribbons (or 2 bags of finely chopped baby kale)

• 5 eggs

• 1/4 cup milk (or cream)

• 1 1/4 cup grated cheese (I use a blend of swiss, parmesan, cheddar, and chevre for this recipe)

• pinch of nutmeg

• salt and pepper

• pie crust

Sauté the garlic and onions with the olive oil for a couple minutes, then add the grated celeriac, and keep sautéing until the celeriac is nicely cooked. Stir in the chopped kale, and cook until the kale is fully wilted. Remove from the heat and set aside. Meanwhile pre-back the pie crust until it is lightly cooked. In a separate bowl, whisk together the eggs, cream, cheese, nutmeg, salt and pepper. Whisk in the cooled down veggie mixture, and then pour the entire mixture into the pre-backed pie crust. Bake at 350 until it is baked through when you pierce it with a knife. (I bake our quiches in a very efficient little toaster over, and it only takes about 25 minutes, but I am not familiar with how long it takes in a larger oven, so use that method of checking with a knife to see if it’s fully firm inside.) Enjoy!