Happy National Kale Day!

National Kale Day

Yes, Kale has become so popular that it now has a whole day dedicated to its healthy deliciousness.

If you read my blog regularly, you know I am a huge fan of this veggie superhero,  Kale and I have a pretty serious relationship.

So of course, I had to pay homage to my favourite leafy green on his (her?) special day.  And what better way to show kale how much I care than to create a recipe with kale as the star?


I have to be honest – I didn’t really create this recipe from scratch.  I was inspired by one of my favourite blogs – Edible Perspective.  She made a “Frittata” with a millet crust and I knew I had to try it.  I made a few changes and my Kale and Vegetable Quiche with Millet Crust was born.  (In case you were wondering why I changed it from a frittata to a Quiche – I kept calling it a Quiche as I was making it and then I realized I didn’t really know the difference .   I googled it and after reading this site, I felt that the crust made it more of a Quiche than a frittata.  Does any of this matter?  Not really – either way it is really, really good.)

Lately I’ve been looking for make-ahead breakfast recipes that I can prepare on the weekend and serve to Tyson and I quickly during the week (as we are usually rushing to get out the door to get to work and daycare.)   Compared to just making a pile of green eggs and reheating them in the morning, a Quiche seems a bit fancier – a little more special.  I don’t think I would ever be patient enough to make a pie crust (and I’m not sure that it is the best thing to serve at breakfast anyways!), so the millet crust was a nice alternative.  If you haven’t heard of millet – it is a gluten-free grain (or seed really) that people in other parts of the world eat quite frequently.  It’s denser than quinoa, and a little nuttier.  It’s delicious, and a nice way to add some variety to your meals.

Quiche Collage

Back to the kale.  I really packed this Quiche full of kale.  It’s basically kale with a bit of eggs and milk.  Feel free to dial down the kale a bit if it’s too much for you, or like all my recipes, you can certainly play around with other greens and vegetables in this dish.

Kale and Vegetable Quiche with Millet Crust

Prep Time:  20 minutes
Cook Time: 55-60 minutes
Yield: 8 pieces

[Adapted from Edible Perspective]


For the millet crust:
1 tbsp coconut oil (split in half)
1 cup uncooked millet, rinsed and drained
1 shallot, finely chopped
1 tsp fresh garlic
2 cups of water or vegetable broth
salt/pepper to taste

For the quiche filling:
1/2 tbsp coconut oil
8-10 eggs (depending on size)
1/4 cup of milk or milk alternative
1/2 cup chopped shallots (green onions or leeks would be great too)
1 small bunch of kale, washed and de-stemmed
1/2 cup chopped cherry tomatoes and/or any other veggies
1/4 cup crumbled feta cheese
2 tsp dried thyme
2 tsp dried rosemary
1 tsp dried oregano
salt/pepper to taste


1.  Heat 1/2 tsp of coconut oil in a saucepan on medium heat.  Add shallot and garlic and saute until they start to brown.
2.  Add millet and toss until it begins to toast.
3.  Add water or broth, cover and turn the stove to simmer.  Cook until the water is absorbed (about 15-20 minute).  You do not need to stir during this time.
4.  While millet is cooking, turn oven to 350, and grease a glass pie plate with 1/2 tsp of coconut oil.
5.  When millet is done, fluff with a fork and pour into the pie plate.
6.  Spread millet around with a spatula, and press into the pie plate, forming a crust.  I recommend pressing it down quite a bit so that the bottom of the crust is thin, and goes high onto the sides of the pie plate (this leaves more room for the egg mixture).
7.  Put crust into oven and bake for 10-12 minutes until it starts to brown.
8.  While crust is baking, whisk together eggs and milk in a large bowl.
9.  Add feta, thyme, rosemary, oregano, and salt/pepper and mix thoroughly.
10.  Heat 1/2 tsp of coconut oil in a large pan on medium heat.  Add shallots (or green onion/leek) and saute until they start to brown.
11.  Add kale and tomatoes and stir until kale is wilted. If using other vegetables (such as red pepper) you may need to cook these a little longer.
12.  Mix vegetables into egg mixture and pour into crust.
13.  Bake uncovered until eggs set (30-40 minutes).
14.  Let cool and then cut into wedges and serve.  Alternatively you can stored in the fridge and reheated in the oven for breakfast.


Tyson really liked this.  Of course, he was a bit confused when I told him it was eggs.  He picked up a piece and said “kale”?  Yep, Tyson and kale’s relationship is heating up 🙂

Help celebrate National Kale Day by becoming a Kale Hero and spreading the world about kale and all its greatness.


P.S.  I promise this is the last kale recipe from me for a while – I do eat a lot of kale, but I also eat a variety of Real Food that I encourage you to incorporate into you and your children’s diet.

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