Ingredients

The following ingredients have 8 Servings
  • 1 refrigerated rolled pie crust AT ROOM TEMPERATURE
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • 3 cups tightly packed roughly chopped kale (rinsed, cleaned and large stems removed)
  • 1 (7 ounce) jar roasted red peppers, drained well (about 3/4 cup drained)
  • 1 (4.5 ounce drained weight) can sliced mushrooms, drained well
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs
  • 1/2 cup evaporated milk
  • 1/4 teaspoon black pepper

Instruction

  • Preheat your oven to 350 degrees F.
  • In a large skillet heat olive oil over medium heat. Add onions and garlic, cooking until onions are soft and translucent, stirring frequently (about 2 to 3 minutes).
  • Add chopped kale, roasted red peppers and mushrooms. Stir and saute until the kale is wilted (about 3 to 4 minutes). Set aside kale mixture.
  • Spray a 9 inch pie or tart dish with cooking spray. Carefully unroll pie crust and place in dish, pressing bottom and sides.
  • In a large bowl, whisk eggs, milk and pepper until blended.
  • Place kale mixture in bottom of pie crust first, then sprinkle evenly with cheese.
  • Pour egg mixture evenly over cheese and vegetables.
  • Bake for approximately 40 minutes, or until center is firm and toothpick inserted comes out clean.