I whipped up this quiche on Saturday morning with ingredients I had in my fridge. I had a pie crust, cream cheese and kale and I thought it might make a decent breakfast. Erik wasn’t so sure so he passed on the quiche but I thought it was really good (sort of annoying because he wouldn’t even try it). Instead he made pancakes, sausage and scrambled eggs for him and Juliet. She had a couple bites of quiche and liked it. Eggs are one of her most favorite foods.
I made this quiche with and without crust. I usually opt for quiche with crust but it’s nice to have a lighter option without crust as well.
Kale and cream cheese quiche
1 refrigerated pie crust
1/2 cup baby kale (I buy the packaged, washed organic baby kale)
2 ounces cream cheese, softened
1/4 cup heavy cream