I’ve been trying to get more leafy greens into the kids’ diet, since they are kind of hard to feed to young kids.  They don’t really eat salad, and they aren’t fans of sautéed spinach.  They will eat raw spinach on a turkey sandwich, and they’ll eat Swiss chard in their scrambled eggs, but that’s about it.

I decided to adapt my mom’s Broccoli and Cheese Quiche to include some leafy greens, and it turned out pretty well.

I had some fantastic Swiss chard, and I added kale, too, since it’s so healthy.

This was the first time I made the crust in the food processor, and I’m kicking myself for not doing it sooner.  It was so easy!  You can make it without a food processor, too, since that’s how I usually do it, but if you have one it’s lots easier and faster.

butter and cream cheese; the final whole wheat dough

I also made two mini quiches this time in little tart pans.  The kids LOVED having their own little pies to eat themselves.

Green Quiche

download recipe here

for the crust:

• 3 ounces cream cheese
• 1 stick butter (at room temperature)
• 1 cup white whole wheat flour

Mix the cream cheese and butter with a hand mixer or in a food processor.  Add the flour and mix until the dough comes together.  Press into a greased quiche pan or greased individual tart pans.

for the filling:

• 1/4 cup green onion
• 1/2 cup sliced mushrooms
• 1/2 bunch Swiss chard, stems removed and roughly chopped
• 1/2 bunch lacinto kale, stems removed and roughly chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 5 eggs
• 1 cup milk
• 1/2 cup half and half
• 1 tsp salt
• dash pepper
• 4 ounces grated Swiss cheese
• 2 cups steamed broccoli florets
• 1/2 cup diced tomatoes, seeds removed

Preheat oven to 350º.  Heat the olive oil and butter in a pan over medium heat.  Add the onion and mushroom and sauté until soft, about 5 minutes.  Add the Swiss chard and kale and cook until wilted, about 3 more minutes.  Set aside.  In a blender, combine eggs, milk, half and half, salt and pepper.  Blend until fully combined.  Set aside.  To assemble the quiche, place mushroom, greens and onion mixture in the bottom of the crust.  Sprinkle with grated cheese.  Add the broccoli and tomatoes.  Pour the egg mixture over everything, filling the crust until just below the top of the crust.  Place quiche dish in a jelly roll pan and bake in oven for one hour or until the filling is set.  Let sit 5 – 10 minutes before serving.

I think it’s such a good recipe because it has so many good veggies in it.  I’ve tried making it with lowfat or skim milk, but sometimes it seems like the filling won’t set.  If you have any suggestions for how to decrease the fat, leave a comment!

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