Broccoli, Gruyere and Pancetta Quiche

Since she had the day off, Chuck pulled together this quiche, using a recipe from the Washington Post and adding cooked pancetta, Gruyere instead of Swiss, and steamed, chopped broccoli. Delicious!

100th Post! Kale Quiche with Potato Crust!

Hey all! It's the blog's 100th post! Woo!

This is another Frankenrecipe... cobbled together from a couple sources:

• The potato crust I found from Emeril and from this blog... shredded potato mixed with a little oil and salt, pressed into a pie plate, baked at 425 degrees for 1/2 hour until brown and crispy.
• The custard part of the quiche is just onion, garlic and kale, sauteed until soft, then thrown in the parbaked crust, topped with shredded gruyere, salt and pepper, and a mixture of 4 eggs and 1/2 cup of cream.
• Bake the whole thing at 350 degrees for 25 minutes, or until the custard is set.

Pretty tasty! The potato crust is probably healthier for you than pastry pie crust.