Ingredients:

for the crust:

3 tablespoons olive oil
2 cup fresh breadcrumbs (I used cheese bread)

for the filling:
4 cups (loose) bite-sized pieces of red and green kale
1 bunch leeks, sliced (tender parts only)
1 spring onion, chopped
1 large portobello mushroom, cubed
7 oz leftover steak, cut into bite-sized pieces
6 eggs
1 1/4 cups milk
1 lb
3/4 cup shredded Gruyère
salt
freshly ground black pepper

spring onion greens for garnish (optional)

Directions:

Preheat oven to 400.

In a medium bowl, stir together the crumbs and oil until the mixture sticks together

Press the mixture to form a crust in a pie plate or quiche pan or tart pan (I just use a Pyrex pie plate). Bake 10-15 minutes or until lightly browned and crisp. Cool on wire rack.

Reduce oven to 325.

Meanwhile, saute the leek, spring onion, kale, and mushroom in a small amount of oil, bacon grease or butter until the greens are wilted and the mushroom is softened. Allow to cool to room temperature. Stir in the steak. Set aside.

In a medium bowl, whisk together (I used my hand egg beater) the milk and eggs. Stir in remaining ingredients. Pour into the prepared pan.

 Bake 45-50 minutes or until fully cooked. If there is water on the surface of the quiche when it is fully cooked, carefully blot it with a cloth or paper towel. Cool on wire rack.

My thoughts:

I’ve been on a bit of a quiche kick lately and this is one of the good ones. Quiche is traditionally a good way to use up leftovers and this one is no exception! I had an odd amount of steaks the other day for dinner and ended up with one leftover. Normally I’d just make a sandwich or something but I had some kale I didn’t know what to do with so why not combine the two? This is definitely a heartier quiche thanks to the steak and bold greens but I think it makes it a better fit for dinner than a lot of the lighter quiches out there. I made a breadcrumb crust again and I still love it better than a traditional crust. It’s so quick and easy yet super flavorful. You really can’t ask for more and it takes quiche from being something I really need to plan for to something I can pull together in just a few minutes before baking.