What’s for breakfast? Jamaican Quiche
Kale, Grilled Vegetables and Goat Cheese Quiche
- 1/2 bag of raw kale, purchased at the Trader Joe’s market on Thursday last week. Although still fresh, I had another bag with just a tiny bit on hand and thought I’d get rid of it before opening a new bag.
- leftover grilled chicken from dinner the night before (roasted in garlic and oil.)
- 1 cup of brown rice from the night before (still refrigerated). I need sautéed the rice with onions to give it more freshness and flavor.
- 1/2 round of soft ripened goat cheese, leftover from my fit snacking picnic last week. I much rather preferred the sharp cheese but this will do just fine, we working on a budget here.
- 10 oven-roasted tomato halves
- 1 cup of whole milk.
- 1 cup of grilled assorted vegetables, I had mushrooms, onions, bell peppers and broccoli,
I was excited to make this quick quiche recipe my diet I just wanted some good comfort food. After cleaning out my refrigerator I kind of had everything I needed to prepare before my food spoiled.
Goat cheese can be a strong cheese to use in cooking, 6 ounces is plenty for a 9″quiche. The grilled vegetables, especially the red peppers and mushrooms, helped to give it balance.
Sometimes I make a quiche with just 3 eggs for the 1 1/2 of milk and cream. But because my vegetables were on the juicy side, I added an extra egg for firmness.
I used the kale raw much like I do with spinach – although it doesn’t hold as much water as spinach adding it last.
If you want to do a ‘kitchen eviction’ quiche, you just need to keep in mind flavors that go well together. Fill the pie shell full up with your favorites first. The egg mixture usually remains constant – 3 or 4 eggs to 1 1/2 cup rich milk, plus seasonings. It easily fills into the nooks and crannies. Cheese is great, just don’t overdue it.
Here is a little secret about quiche. It is better the next day. I like to eat it cold, right from the fridge.