Corn & Kale Quiche

Jul 27, 2014

blogger-image-1231910959I am not a fan of waste. I try to use whatever produce I have in the fridge before going out to buy more. So this morning I had an old(er) onion, kale, a few grape tomatoes and a corn on the cob. I also had a bunch of eggs and a frozen pie crust (yes I use frozen sometimes- no judgements). Why not throw a quiche together? 

And seriously quiche is an easy throw together dish. You can put whatever you feel like, some eggs and dairy- bake it and you’re done. This quiche took me 15 minutes start to oven. Give it a whirl!

4 eggs
1 cup whole milk
1 cup half n half or heavy cream
1/4 cup grated Parmesan
2 tbs cream cheese (optional)
Couple handfuls of baby kale
5-6 grape tomatoes, cut in half
1/2 small red onion sliced
2 garlic cloves minced
Corn, cooked and cut off the cob
Pinch of nutmeg
1 tsp of salt
1/2 tsp of black pepper
1/2 tbs olive oil
1 large pie crust, par baked for 10 minutes at 350.
Preheat oven to 350. I par-bake my crust for 10 minutes while I prep other ingredients. Bake the pie crust on a baking tray to make it easy to move the quiche in and out of the oven.
Heat the olive oil in the sauté pan over medium heat. Once hot, add the onions and garlic and sauté for a few minutes. Then add the corn, kale and 1/2 a tsp of salt and cook for a few more minutes.
In the mixing bowl add the eggs, milk and half and half. Add a small pinch of nutmeg, 1/2 tsp of salt and 1/2 tsp of black pepper. Add the optional cream cheese and half of the Parmesan to the bowl. Whisk well.
Once the pie crust has been removed from the oven and cooled a few minutes- add the remaining Parmesan to the bottom. Then pour the kale and corn mixture into the crust. Spread evenly.
Pour the egg mixture into the pie crust. Add the grape tomatoes on top with the cut side up.
Place the quiche on the baking tray into the 350 degree oven. Bake for 45 to 50 minutes.
Remove from oven once the quiche has set and allow to cool for 15 minutes before cutting into it. I like to wait an hour until it’s just above room temperature and serve with a little side salad.
Leftovers don’t get better than this!! Enjoy!





Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchenand now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the US for the rest of the year she works as a personal chef and nanny- hence, The Nanny Recipes. Jamieson is currently writing a cookbook that features her simple, easy and delicious recipes to help parents feed the entire family.

Jamieson Van Loan_2014

Visit Jamieson Van Loan’s website at Hometown Pasadena publisher Kat Ward has known “Jamie,” as she used to be called, since she was a mere toddler back in the late 80s. Jamieson now owns Mamasa, an open air seasonal restaurant in Playa Grande, Costa Rica, and we at HP thought it might be fun to expand our recipe horizons, and maybe start planing our next vacation somewhere between December and May (when Mamasa is open).



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