Community Corner

Quiche Anyone?

Dinner is over, now it's time for round two, but you want to serve something different, how about quiche?

Everyone seems to love Quiche. You have the eggs, the bacon and all that cheesy goodness wrapped into one amazing dish. The colors (green and yellow) are even perfect for Easter. Plus, quiche is your quintessential brunch staple. And it’s delicious.

Here's a recipe from the Woodbury, MN Patch.

Parsnip & Kale Quiche

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Pie crust:

A frozen prepared pie crust or your own homemade recipe will work just fine.

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Filling :

8 oz Bacon

3 large eggs

1 1/2 cup whole milk

3 large kale leaves

2 small parsnips

1/8 teaspoon pepper

2 tablespoons butter

4 oz cheddar cheese

Place pie crust in preheated 400-degree over. Place pie weights or beans wrapped in parchment paper in the bottom of the pie shell to prevent it from rising. Bake for 15 minutes then remove pie weights or beans and bake another 15 minutes. If edges are starting to brown, place foil to prevent over browning. Remove and let cool.

For the filling: Peel parsnips and place along with the kale in a pot of water to boil. Add salt and one of the tablespoons of butter.

Fry bacon until crispy. Let cool briefly and chop or crumble into tiny pieces.

Mix eggs and milk and pepper in a bowl.

When parsnips and kale are done. Kale will be wilted and parsnips will be soft. About 20 minutes. Chop the kale and parsnips into small pieces

Place crumbled bacon into pie shell. Add parsnips and kale. Pour egg/milk mixture on top. Sprinkle cheddar cheese and dollop butter all over pie surface with remaining tablespoon of butter. Place in preheated 375-degree oven for 30 minutes.


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