Wednesday, January 4, 2012

Kale and Shallot Quiche

I am doing a week of kale recipes in support of the "Eat More Kale" campaign.  For those of you who are not familiar with the battle against "Eat More Kale" I will fill you in.  Bo Muller-Moore started a t-shirt screening company with the slogan "Eat More Kale" as a way to spread the word about healthy eating and supporting small, local companies.  Chik-fil-A, a fast food chicken company coined the slogan "Eat mor Chikin" prior to and is now trying to sue the small Vermont company because the slogans sound alike.  They have stated: "“We must legally protect and defend our ‘Eat mor chikin’ trademarks in order to maintain rights to the slogan.”  

Its hard to believe that one would confuse the two slogans, I can hardly find anything similar between the two.  First of all, we are talking about two opposite products.  One is promoting kale, a nutritious leafy green, and the other, promoting the consumption of fattening, fried chicken.  To take it a step further, "Eat mor Chickin" isn't even spelled correctly.  Vermont's governor, Peter Shumlin is standing behind the Vermont company and is trying to spread the word about this corporate bullying. Please show your support by following them on Twitter @teamkale or by purchasing a t-shirt or sticker at

About the recipe:
Kale is traditionally a high fat, high calorie dish.  I cut the calories in half by omitting heavy cream (usually about 2 cups) and reducing the amount of cheese.  I can't cut the fat down on the pie crust because the fat gives the texture and flakiness of the crust.  By seasoning it well, you won't miss the heavy cream and you can enjoy without feeling overindulgent.

Check out my next blogpost about why kale is the ultimate super veggie!

Kale and Shallot Quiche
Serves 8

1 fresh or frozen pie Crust
3 cups of kale
1 Tbsp olive oil
2 cloves garlic, chopped
2 Shallots, sliced
6 large eggs
1 cup of skim milk
2 Tbsp half and half
3/4 cup shredded Swiss or Gruyere cheese
Pepper, to taste

Preheat the oven to 350.  Heat oil in a large frying over medium heat.  Add the garlic and cook for 1 minute, add the shallots and cook for an additional 2 minutes. Add kale and 1 Tbsp water and saute until tender, about 3 minutes.  Scramble the eggs in a large bowl.  Add the milk, half and half and cheese.  Mix well. Combine the kale and the shallots to the egg mixture.  Place the pie crust in a pie pan and pour the egg mixture into the crust.  Place tin foil around the outside of the crust and bake at 350 for 50 minutes.  Remove the tin foil from the crust and bake for additional 10 minutes.

Nutritional Analysis: 1/8 of the pie
250 calories, 15 g carbohydrates, 16 g fat, 11 g protein, 1.5 g fiber, 250 mg sodium, 180 mg calcium,

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