A quiche makes a classic brunch dish, and is an ideal vehicle for all kinds of leftovers. Chopped ham is common in a quiche, particularly with cheese and greens, but chopped turkey and stuffing would also work, or roasted vegetables, or chopped leftover scalloped potatoes. Stir your choice of leftovers into the egg mixture and bake, topped with more cheese, until golden and set. Quiche is delicious served hot, at room temperature or cold, so you don’t need to worry about serving it piping hot.
By Julie Van Rosendaal
Preheat the oven to 350˚F.
On a lightly floured surface, roll out the pastry to a 10-inch circle and line a tart pan or pie plate, trimming the edge flush with the plate and crimping it, if you like. Refrigerate while you make the filling.
Set a large skillet over medium-high heat and add a drizzle of oil.
Add the onion to the pan and cook for 4-5 minutes, until golden.
Add the kale for the last minute, just letting it wilt.
Meanwhile, in a medium bowl, whisk together the eggs, cream, green onion, salt and pepper. Stir in the ham and half the grated cheese.
Spread the greens over the bottom of the pastry shell and pour the egg filling over top. Sprinkle with the remaining cheese.
Bake for 45 minutes, or until golden and set.