Ingredients

3 eggs

1/2 cup cream

1/2 tsp salt 

88 grams shredded mozzarella 

70 grams grated Parmesan 

75 grams blanched kale

20 grams roasted garlic 

Makes one  9” quiche 

Instructions

Roast the garlic in the oven.

Make your quiche crust or take one out of the freezer.

Blanche the kale by bringing a pot of water to a boil. Weigh out about 300 grams of raw de-stemmed kale, or blanche as much as you can fit in the pot and freeze it for later use.

Once the water is boiling, add your roughly chopped kale. Once the kale hits the water, start a timer for 3 minutes. Stir often, then remove the kale with tongs and place into a big bowl of ice cold water to stop the cooking process. Then move the cooled kale to a strainer. 

Let the excess water drain off the kale, then wrap it in a towel to wring out as much water as you possibly can. Chop the kale into very small pieces. 

Grate the cheese.

Whisk the eggs, cream, and salt. Then add the cheese and mix to combine. 

Add the weighed, chopped and cooled kale and the roasted, weighed, and diced garlic. Mix everything together thoroughly.

Pour the egg mixture into your quiche shell and place on the pre-heated baking sheet in the center of the oven . 

Bake for about 45 minutes, or until the top is golden brown. Remove from oven and place on a cooling rack.

Let cool for about 15 minutes before serving, or freeze before baking for later use.