Crustless Kale, Mushroom and Garlic Quiche

August 13, 2012

(phase 1-4) serves 4

1 large bunch of Kale
2 tsp extra virgin olive oil
3 cups chopped mushrooms
2 garlic cloves, minced
Sea salt and pepper
8 egg whites
1 packet of Ideal Protein mushroom soup prepared with 4oz water
1 packet of Ideal Protein garlic and onion soy nuts
Olive oil cooking spray

Preheat oven to 375 degrees F. Spray a 9-inch pie dish with olive oil cooking spray and set aside.
Place the Kale in a large pot, cover and cook over medium heat just until wilted, about 5-6 minutes. Remove from the heat and spoon into a strainer set over a bowl. Let cool.

Press hard on the kale in the strainer with the back of a spoon to remove most of the moisture, then squeeze in your hands to remove more. Turn out onto a cutting board and coarsely chop. Place between two layers of paper towels or wrap in a clean kitchen towel and press to remove more moisture. Set aside.

Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 minute more. Add the kale and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a large pinch of sea salt and pepper to taste.

In a large bowl, whisk the egg whites until light. Stir in the soup. Spoon the kale mixture evenly into the pie dish. Sprinkle with the garlic and onion soy nuts. Pour in the egg mixture.

Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.



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