Why do I say this? Well, because it was so darn good. I make quiche A LOT because it’s easy, you can whip in a ton of veggies, and it’s one of those things that make life easier. I make a 9×13 pan on Sundays, and it’s breakie and snacks through the week. Pair a side salad with it and you have lunch. NO side salad? Breakie. Do a smaller piece for a snack. You can make it whatever you want – that’s the beauty. And it will keep for the week in the fridge. Plus, it NEVER gets old! Why? Because I change it up every single week.
It’s a beautiful thing.
So, on to the recipe!!! Enjoy!!
Preheat oven to 375. My oven runs a bit on the cool side, so I go this high. You can go to 350 if you want. Grease a 9×13 glass baking dish.
- one dozen eggs, scrambled (uncooked – duh, I know you know that)
- 1 lb ground bison
- 1 lb ground pork
- 1 small zucchini, chopped
- 1/2 -1 cup chopped shrooms
- 1 bunch green onions, chopped
- ‘Shaved’ (grated?) yam
Cook your meat in a pan. I just cooked all the ground meat together. While that’s cooking, take your kale and make a thick ‘bed’ in the baking dish. As the meat is cooking, add the shrooms and zucchini. Once the meat is done, take a slotted spoon and place mixture on top of bed of kale.
Pour your eggs over that, top with shaved yam. I take a hand held grater and shaved right on the egg mix. Put as much or as little as you like. Top with green onions.
Cook for 25 minutes. Check with toothpick.