Kale Quiche

Serves 4 

Mom was right with she told you to eat your greens.  They contain a host of phytochemicals with important cancer fighting properties.  All cruciferous vegetables, such as kale, contain sulfites, which can help remove toxins from the body, which makes kale and other cruciferous vegetables, very appealing as a means of recovering from the toxic side effects of chemo. 

Ingredients

1 garlic clove, minced
1 medium size onion (about ½ cup), diced
½ bunch kale, stemmed, rinsed and roughly chopped (should be about 2 cups)
2 tablespoon olive oil
1 cup almond or soy milk (alternatively low-fat milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg (alternatively can use a pinch ground nutmeg)
5 eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese
1 9-inch store-bought wholewheat pie crust, blind baked* 

Preparation

1. Preheat oven to 350°.
2. Blind bake pie crust till golden brown, about 15 minutes. Let cool
3. In a medium size pot, bring about 4 cups of water to boil. Add kale and cook till tender, about 5 minutes. Drain well and set aside. 
4. In a medium saucepan, heat olive oil over medium heat, sautee onions and garlic till soft, about 5 minutes. Season with pinch of salt. Set aside. 
5. Combine milk and next 5 ingredients (milk through eggs) in a large bowl and whisk till well combined.  
6. Place well drained kale and sautéed onions into cooled pie. Pour milk mixture over it, sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand for at least 5 minutes, before slicing. Serve it along a green salad for a complete meal.

* To blind bake a pie. If frozen, take out of refrigerator and let it sit at room temperature for about 10 minutes till soft enough to prick with a fork. After pricking pie a few times. Place a round parchment paper, big enough to cover entire pie. Fill it with either rice or beans and is ready to blind bake.