You know how sometimes you just have a random assortment of produce in the refrigerator and just want to eat everything before it goes bad? This is the perfect recipe for getting rid of it all. And you get a rather fabulous quiche in the end! You can substitute your favorite butter-loaded pastry crust, but I was hungry and I wanted food fast! Besides, the phyllo dough crust is lighter (better for summer!) and healthier (I hope...)
Kale, Spinach, Mushroom and Bacon Quiche!
1/3 cup of cream
A few big spoonfuls of strained cottage cheese
Any kind of cheese (I had a chunk of St. Andre.)
7 or 8 sheets of phyllo dough
Big bunch of kale
Small bunch of spinach
Handful of mushrooms
Half pack of turkey bacon
Some sundried tomatoes
Line a pie pan with the phyllo dough, oiling between each layer. I didn't have a pastry brush and we were out of the oil in a spray bottle, so I just slopped some olive oil around with the back of a soup spoon. Sloppy but effective.
Chop the mushrooms, sundried tomatoes and bacon (Big chunks if you want to go rustic, diced if you like a bit of everything in each bite). Blanch the washed and roughly chopped kale and spinach for a minute or two. Squeeze out the water.
Mix the eggs, cream, cottage cheese, the other kind of cheese (cut into small chunks), salt, pepper and basil. Add the blanched greens, mushrooms, tomatoes and bacon and mix until incorporated. Pour into the phyllo dough lined pan and bake for about a half hour at 400 degrees F, or until the filling is lightly browned and puffed up.