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Kale, Mushroom and Blue Cheese Quiche



– 3 tablespoons extra-virgin olive oil – 8 ounces mushrooms, brushed clean and quartered – 2 cloves garlic, minced – 1 bunch kale, stemmed and cut into ribbons – 2 tablespoons spelt or whole wheat flour – 3/4 cup milk – 1/4 teaspoon dried oregano – 4 eggs – 1 frozen whole grain pie crust – 1/4 cup crumbled Real California blue cheese – Handful cherry tomatoes, halved
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Preheat oven to 400 degrees. Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add mushrooms and garlic, saute until liquid starts to release, about 3 minutes. When the liquid starts to release, add the kale and cook until wilted, about 5-7 minutes. Meanwhile, heat remaining 2 tablespoons of oil in a small pot on medium heat. Add flour and whisk together. Cook about 30-60 seconds until lightly browned. Whisk in milk and cook about 5 minutes until thickened. Stir in oregano and season with salt and pepper. Turn off heat and set aside to cool. Crack eggs into a bowl and whisk in cooled sauce. Spread vegetables evenly in the crust, pour the egg mixture over the top. Sprinkle Real California blue cheese and halved cherry tomatoes, cut side up over the top. Bake for 25 minutes until set.

Recipe by An Avocado A Day