Since I didn’t think I could convince anyone else that kale is really the candy of vegetables, I thought a fantastic brunch dish was the way to go. Enter…
A perfect personal-sized dish to bring to a spring-time potluck party. The best thing about this dish – even if you think you hate kale, you’ll love it. It’s not that you can’t taste the kale, you can, but it the distinct hint of green pairs brilliantly with the quiche’s creamy texture and the mushrooms umami flavour.
Preheat oven to 350 degrees. Prepare a muffin tin by lightly greasing or using silicon muffin liners.
In a sauté pan over medium heat, add oil, Braggs and mushrooms. Cook until mushrooms start to release their liquid and to turn brown, approximately five minutes. Add the garlic and cook for another minute. Add the kale, turn off the heat, and stir until wilted and bright green. Set aside.
In a food processor, combine the remaining ingredients and blend until smooth. Add the kale and mushroom mixture and pulse until just combined.
Divide the batter between 6 prepared muffin tins. Bake in the oven for 25-30 minutes, until golden brown and a knife inserted comes out clean. Serve warm perhaps with a drizzle of lemon tahini dressing.
Wish me luck…and eat your greens.
*Inspired by the crustless vegan quiche created by Susan Voisin