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(Yield: 1 quiche, 6 servings)
- 2 large leeks, whites only
- 2 cups chopped kale
- ¼ shitake mushrooms, rinsed and diced
- 2 tablespoons olive oil
- 5 eggs
- â…“ cup milk
- ½ teaspoon salt
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons prepared mustard
- ¾ cup grated Gruyère cheese
- 9-inch pie crust (regular or gluten-free)
Rinse leeks and slice off the green ends. Discard and use only the whites. Chop the whites. Sauté leeks over medium heat with the olive oil, about 3 minutes.
Add the chopped kale and diced shitake mushrooms, and sauté about 2–3 minutes more. Remove from heat and allow the vegetables to cool slightly.
In a medium bowl, whisk the eggs, milk and spices. Mix in the grated Gruyère cheese.
Place kale, leeks, and shitake mushrooms in pie crust. Pour egg mixture over.
Bake in a 375 degree oven for 35–45 minutes.
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