I’m trying to be better about blogging regularly, and I think I’ve finally found the right time to write blog posts. At night, after everyone else has gone to bed! Before my macaron post last week, it had been about two weeks since I had written a post. That doesn’t mean I didn’t bake or cook anything interesting. I just didn’t have time  or didn’t feel it was worth documenting. The past week has been just crazy with dentist appointments for all the kids one day and annual physicals for all my kids which took about 3 days total. So I haven’t been cooking all that much really. We just finished with the physicals today. Phew!

Today’s bake was Josh’s idea. He asked me if I could make a quiche using kale. I had not thought of anything for dinner yet (I am a horrible, horrible dinner planner), so of course, I jumped on board and said I could make that for dinner. I’m so glad we were planning on being out and about already, so I was able to pick up a few things to go in and with the quiche. Once I got home though, I realized that I probably wouldn’t have time to make pie crust, so I decided to go with a crustless quiche instead.

As a base recipe, I used Summer Garden Crustless Quiche from Allrecipes.com. We didn’t want it to be just veggies though because of picky eaters, so I added 4 links of crumbled, cooked Italian sausage to the veggie mixture. I also doubled most of the recipe since one quiche no longer feeds all of us. I have a feeling this is something I will be doing a lot: doubling recipes to feed all seven of us!

I also added about half of a red bell pepper and half of an Anaheim pepper diced into small pieces. These I cooked with the mixture after adding the kale. Once the veggie/sausage mixture was cooked, I spread it evenly into a pie plate and a 9″ round cake tin (I wanted one of the quiches to be a little larger than the other, since I was adding hot sauce to the smaller one for Josh and me).

Then, I whisked together 10 eggs and 1 and a half cups of milk. After adding in about 3 handfuls of cheddar cheese, I poured the egg mixture into the pie plate and cake tin and into the 350 degree oven they both went for about an hour.

The above pics are of the quiches before baking. The one on the bottom has Cholula drizzled over the top. Josh and I like spicy, but our kids do not.

Here are the quiches after baking. They might have been in the oven a little too long; I’m not too sure. The edges were browned a little bit too much. Looks like I might need to practice!

My kids didn’t ask for seconds, which didn’t surprise me, but they did finish their food without too much complaining. Josh and I did get seconds of our quiche though. Josh’s kale is fresh from the garden so it never tastes bitter and I hardly noticed it in the quiche.

I did attempt a plating picture. I cooked some asparagus to go with the quiche (yes, more veggies!). Surprisingly, my youngest boy loved the asparagus and asked for more! I also had bought a loaf of french bread, and of course, all my other kids loved the bread.

I think I liked using a cake pan better than the pie plate, because I didn’t have to worry about overflow as much with the pan. I also would have liked the quiche to be a little higher, but that is probably due to the splitting of the mixture between two pans.

Tomorrow, I plan on making toasted quinoa soup. I’m sure that will go over really well with the kiddos!

-Lynn