Almost Crustless Kale Quiche

I bought a 4 pound bag of frozen kale at Costco, so I was excited to find  this recipe on Serious Eats.  Since all the rinsing and chopping was done for me, I figured it would be a snap.  I'd read the recipe a couple of times, and planned to substitute the cheese that I had on hand.  However, I'd also read a lot of other kale recipes this week and consulted a friend who subscribes to a CSA that buries her in greens for half the year. Apparently the sauteed onion, garlic and red pepper flakes from another recipe migrated into my image of kale quiche.

The breadcrumb "crust" provided a nice clean release from the pie plate, but there's no pastry to "ruin" when I reheat slices in the microwave.  I rather liked the caraway flavor of the Hearty Whole Grain bread along with the eggs and kale, but any sort of bread crumb would do the job.


1 slice  Bob's Red Mill GF Hearty Whole Grain Bread, frozen
softened butter

3 ~ 4 cups frozen chopped kale
1 small onion, finely chopped
1 ~ 2 Tbsp extra virgin olive oil
2 cloves garlic, minced
~ 1/2 tsp crushed red pepper flakes
~ 1/8 tsp freshly grated nutmeg
~ 1/4 tsp turmeric

6 eggs
1/4 c. half and half
3/4 c. milk (I used 2%)
3 pinches coarse sea salt
4-5 cranks of freshly ground white pepper
~ 1/4 c. crumbled feta
~ 2 oz. of Wensleydale, crumbled


Preheat oven to 350 F.  Thaw the kale in the microwave.

Break the bread slice up and pulse it in the food processor until the bread crumbs are quite fine.  I had to open the lid and stir mine a couple times to get the bigger chunks to break up.  Generously butter a glass pie plate, and dump the bread crumbs in.  Carefully spread the bread crumbs over the butter and pat them down.

Saute the onion in olive oil over medium heat until tender.  Add the garlic and spices, and saute until fragrant. Stir in the thawed kale, and set the pan aside to cool.

In a medium sized bowl, beat the eggs.  Add the half and half, milk, salt, and pepper, and beat until thoroughly combined.  Stir in the kale mixture and crumbled cheeses and pour into the prepare pie plate.

Bake 40 - 45 minutes, until the edges are brown, and the center is set.

Triple Corn Cakes

I wanted to make cornbread waffles this morning, but I can't remember where the waffle iron went when we moved....so they turned into pancakes instead.  The flavor and texture of these were wonderful - corny, crisp on the outside, tender and light.

These browned beautfully without any added sugar, and tasted wonderful with butter and maple syrup.  They're also pretty sturdy -- I've frozen the leftovers to make breakfast sandwiches.


2 eggs
3/4 c. buttermilk
1/2 c. water
8.5 oz can creamed corn
2 T olive oil
12 grams (2 Tbsp) psyllium husk
100 grams medium grind cornmeal
100 grams Bob's Red mill corn flour**
1 t baking powder
1 t baking soda
1 T sugar (optional)
1/2 t salt


**This is whole corn, ground into a golden yellow flour.  In some countries, the pure white starch made from corn ("corn starch") is called "corn flour"


In a medium sized bowl, stir together the wet ingredients.  Weigh and measure the dry ingredients and add them to the bowl, and stir until completely combined.  Allow the batter to sit for 15 minutes so the cornmeal can soften a little.

Heat a non-stick griddle over medium heat, and lightly grease the surface with oil or bacon fat.
Pour 1/4 c. ladles of batter on to the griddle, leaving room for them to spread.  The bubbles breaking in the center weren't really noticeable with this batter, so I turned them when the edges looked dry.  They cooked more slowly than most pancake batters, so I kept the heat at medium.