When you mention quiche, most people probably think brunch or tea party. Personally, I like to eat quiche any time of day. Breakfast? Of course. Lunch? Yum. Dinner? You got it. Snack? Bring it on! It’s also great for picnics and potlucks. You can even cut it into bite-sized pieces and serve as an appetizer. Is there anything a quiche can’t do? I think not!

Technically you should blind bake the dough partially, but oops! I forgot when I was doing my video. I was going to remake it and redo the video, but when I baked it, it was still pretty great! The egg part wasn’t overcooked even after letting the dough get nice and brown.

I still say for a perfect quiche – like if you were entering into a quiche-making contest or something – blind bake the dough partially. But I’ll leave it up to you. I wonder what I will do next time I bake one…

Serves 4-6          Difficulty Level: Intermediate

Ingredients:

• 1.5 cups edamame
• 1.5 cups kale, chopped and blanched (Click here to see a video on how to blanch)
• 2 Tablespoons fresh tarragon, roughly chopped
• 4 eggs
• 2 cups half & half
• ½ teaspoon sea salt for vegetable mixture, 1 teaspoon for egg mixture
• ¼ teaspoon fresh ground black pepper for each mixture
• 8 ounces goat cheese
• 1 pie dough for 9” pie, homemade or store bought
• sour cream or yogurt for garnish – optional

Instructions:

Preheat oven to 350°. Cook the edamame until it’s soft, but still has some texture or is al dente.

Blanch the chopped kale until bright green, about 30-40 seconds. Drain and Mix with the edamade and tarragon in a small bowl. Season with salt and pepper.

In a medium bowl, whisk the eggs with the half & half. Mix in the goat cheese, until combined but not complete incorporated. Leave some chunky pieces. Season with salt and pepper.

Roll out the pie dough to fit your pie dish. Make sure it’s large enough to come up the sides as well. Spread the edamame mixture evenly at the bottom of the dough. Then gently pour the egg mixture on top.

Bake until the crust is golden brown and the center is only slightly giggly, about one hour to one hour and 15 minutes.

Let cool for at least 15 minutes before cutting. You can serve it warm, at room temperature, or even cold. I wouldn’t necessarily plan to serve it cold, but if you came home from work late and are starving, you can grab a piece right out of the fridge and devour.

Variations:

• Skip the dough and make it a frittata. You don’t need to bake it as long, about 30-40, but still look for the slightly giggly texture in the middle. Let it cool down for the same amount of time, 15 minutes.
• Use any combination of vegetables you like. Just stay away from things like tomatoes. It might make it too soggy. Unless you seed the tomatoes. (Click here for a video on how to peel and seed tomatoes.
• If you are not concerned about keeping it vegetarian, add some cooked chicken, bacon, or sautéed pancetta. Yum!
• Use different herbs like parsley, thyme, or chives or a combination.
• For a little crunch and extra added fiber, protein, and magnesium, when your quiche (or frittata) is halfway cooked, sprinkle some pumpkin seeds on top.
• Use other kinds of cheese like Gruyere, Brie, Parmigiano Reggiano, feta, Gouda, or Havarti.
• Cut into bite-sized pieces and serve as an appetizer.

 Do Ahead:

• The fully cooked quiche can be kept in the refrigerator for up to 5 days.
• If making the dough yourself, you can keep it in the refrigerator for up to 5 days, or freeze for up to 3 months.
• The vegetables can be cooked/blanched up to 3 days ahead.
• The egg mixture, along with the vegetables, can be made a day ahead.