1 Tbsp Olive Oil
1 large onion, sliced into half-moons
1 small handful Kale, finely chopped
1 bell pepper, finely chopped
Season with salt and freshly ground pepper
8 large free range eggs
1 cup milk
1 cup grated cheddar cheese
Basil, for garnish
Preheat the oven to 180C.
Heat the olive oil in a medium pan and saute the onion until soft.
Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
Add the Kale and chopped bell pepper and cook until all the ingredients are softened.
Remove the pan from the heat and set aside.
In a bowl, use a fork to beat the eggs lightly with the milk until well combined
This is a savory custard mixture.
Place the sauteed vegetables into a quiche dish and pour the custard.
Bake the quiche in the oven for 20 minutes, remove from the oven, sprinkle over the cheese and place back into he oven for 5 mins until the cheese is melted and bubbly.
Let the quiche cool for about 10 minutes, then slice into wedges.
Serve with fresh basil.
Recipes from Megan Daniels