When I think of quiche I think...gross. Ok so I used to. A friend of mine mentioned that she made a bunch of pie crusts to put in the freezer and that she was making quiche out of them. I gave her that "gross" look and she told me they don't have to be that way! So I thought I would give it a try. It was a good idea because man were we missing out! Marcus even had seconds, that's when you know it is a keeper! I made the Pioneer Woman's pie crust. Took it out of the freezer last night. I know she says not to thaw it too much but for me it was much easier to roll out.
I admit I didn't roll it out to it's full potential but for good reason. I don't like burnt crust! I know you can put foil around the edges and all that but this morning I was feeling a little bit lazy. So it was lower than the top of my pie pan. It didn't make a difference in the taste or affect the dish in any way.
Anyway Preheat the oven to 400 and put the crust in it for five minutes, otherwise it won't cook all the way.
Take 1 cup of Ham (I used lunch meat, again lazy lol), 1 cup of Kale, 1 Tbsp of Garlic Powder (1 Diced Garlic Clove if you are feeling motivated), and 1Tbsp of Onion (1/8 onion chopped) and put it in a skillet on medium heat for just 2 to 3 minutes. It just brings the flavors out. While that is cooking beat 3 eggs with 3/4 cup of milk in another bowl. Add some salt and pepper, it really depends on your tastes. Pull the oven rack with the crust out and add the ham and kale mixture then the eggs. I added some cheese on top because Hey everything tastes better with cheese! The reason I didn't take the crust out completely is because I didn't want to splash the egg all over. It keeps the stove top clean! Bake at 400 for 12 minutes or until it isn't jiggly anymore (That's my technical term haha).
1 Pie Crust
1 Cup Ham
1 Cup Kale
1 Tbsp Garlic powder (1 clove Garlic diced)
1 Tbsp Onion Powder (1/8 Onion diced)
3 eggs, beaten
3/4 cup milk
1/2 cup cheese, any kind