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Leek and Kale Quiche Recipe

Take advantage of the season's fresh leeks and kale by making a healthy and hearty quiche. This would be perfect for Mother's Day, Easter, or an everyday brunch! Serve with drop biscuits, banana bread, or lemon poppyseed bread, a green salad, and a fresh fruit plate for a light and satisfying meal.

I've included a traditional and vegan option below. I prefer my quiche without crust, but feel free to use a 9-inch frozen or homemade pie crust in your recipe.

Leek and Kale Quiche Recipe (serves 6)


5 eggs
3/4 cup milk
1/4 cup cheddar cheese

1/2 cup leeks, chopped
3 1/2 cups kale, chopped [swiss chard, spinach, or collard greens would also work]

1 tsp onion powder
2 tsp garlic, chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes

Vegan Option:
1 14 oz package of extra-firm tofu
1/4 cup nutritional yeast
1/4 cup arrowroot powder [available in the bulk bins of most grocery stores; if unavailable, use cornstarch]
1/2 tsp. turmeric
1 1/2 TB Dijon mustard
1/2 lemon, juiced
Vegetables (see above)
Spices (see above)


Preheat oven to 350 degrees.

Beat eggs in a large mixing bowl.

Add milk, spices, and vegetables. Mix well.

Pour mixture into pie crust (if using) or greased glass pie dish.

Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.

Cool to room temperature before slicing and serving. Garnish with fresh herbs and/or salsa if desired.

Vegan Option:

Combine all ingredients, except the vegetables, in a food processor until smooth and creamy. Transfer to a large bowl and mix in the vegetables.

Scoop the batter into the prepared pie dish and spread the the mixture around until even and well-packed.

Bake 35-40 minutes, or until the top is firm and golden.

Cool to room temperature before slicing and serving. Garnish with fresh herbs and/or salsa if desired.

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