Silicone baking cups (look like cupcake liners):
I usually do not advocate for the use of special cooking tools because I feel that most kitchens are full of gadgets bought for one very specific purpose and used maybe once a year. I always try to work with what I already have, but sometimes you just need that special tool or you’ll drive yourself crazy. This is one of those times. For my first batch of quiches, I tried using regular cupcake liners and the quiche soaked through the liners and the paper stuck to the quiches. The quiches tasted OK, but I was peeling off little bits of paper for days. This is not exactly the impression you want to make when serving your guests. The lack of a crust on these quiches makes them difficult to deal with, and the silicone baking cups are the best solution. The quiches will have the form you want and will slide effortlessly out of the baking cups rather than tearing apart. Not only that, but silicone baking cups can be used for many purposes including (drum roll)…cupcakes (ooh, ahh). By the way, I found these at a cooking store.
Tulip parchment baking cups:
I use these for a few reasons. First, with any quiche, there is potential spill over during the baking process. The tulip parchment baking cups stand high above the quiches and keep the mixture in place during the baking process, so the quiche holds its form. Simply place the silicone baking cup within the Tulip baking cup. Additionally, these cups make for a very pretty presentation at a brunch. Guests will be drawn to the display and can easily help themselves to one or two tulip cups. As a cost-saving measure and to reduce waste, I reuse my tulip baking cups at least three times at home because they still serve the intended purpose with the main vessel for the quiche being the silicone baking cup. That said, feel free to give this recipe a try without the tulip cups. Just be prepared for a little spill over onto your cupcake pan and potentially disfigured quiches. I found these in the baking isle of my grocery store. They should be in the same area where you would find regular cupcake liners.
Most homes have a cupcake pan, but I’m listing it here because I have mentioned the other cookware. I think its use is self-explanatory.
I like to place a cookie sheet under my cupcake pan to catch any spill over. This is just an extra precaution that may be unnecessary with the use of the tulip cups, but I do it because I don’t relish the idea of cleaning burnt egg from the bottom of my oven. You know, a stitch in time saves nine…well, a cookie sheet strategically placed saves my sanity. OK, so it doesn’t rhyme.
(12 pieces- for 4-6 servings)
3oz. – Kale (fresh – must be fresh)
7- Large eggs
1 cup – 1% milk (or skim)
1 cup – Parmesan cheese (shredded)
½ tsp. – Sea salt
Fresh ground black pepper (to taste)
½ tsp. – red pepper flakes (optional – if you want to spice it up)
- Preheat oven to 400 degrees Fahrenheit.
- Place silicone baking cups inside tulip parchment cups and place inside the cupcake pan.
- Remove stems from the kale by slicing off each side of the kale leaf from the stem.
- Chop the kale into small pieces.
- Microwave chopped kale on high for 1 minute to reduce the bulk of the kale.
- Whisk together eggs, milk, Parmesan cheese, sea salt, black pepper, and red pepper flakes.
- Spoon egg mixture into the individual baking cups – evenly divide the mixture.
- Evenly divide the kale into 12 portions and add to the egg mixture in the baking cups. It is easier to add the kale at this point rather than including it in the egg mixture in step 6. If you include the kale at step 6, it will more difficult to divide the egg mixture evenly between the 12 cups.
- Bake for 35 minutes.
- Allow to cool for 10 minutes before serving.
- To reheat, microwave on high for 15-30 seconds.
With spring upon us and my tulips in bloom, I’m in the mood for beautiful weekend brunches on the back deck with the sun shining, the champagne flowing, and easy food that looks great and tastes even better. My husband and I have weekend brunches all year long, but there is something special about the warmth of spring that makes me want to transition from the traditional brunches of fall and winter with egg, bacon, biscuits, grits, etc. At this time of year, I want something lighter but still very satisfying because I know that I will be headed out for some much needed out-door activity later in the day, and I don’t want to be weighed down with heavy hibernation food.
I can’t say how much I love this recipe. There are a few reasons why it’s one of my favorites. First, while I do make it for group brunches, I also make a batch most weeks to serve as breakfast throughout the week. It makes having a protein-rich, low calorie breakfast super easy. You can grab them in the morning as you head out for work. Fifteen seconds in the break-room microwave, and you have a very delicious hot breakfast. The portability of these quiches make them great a contribution for any brunch get together or for road trips that start at the crack of dawn. Warm a few of these up, toss them in a zip lock bag, grab a few napkins, and off you go with a healthy breakfast to start your trip. It’s homemade fast food. You can even make these ahead of time and freeze them for several weeks.