After a productive day at the office, I came home to make a meatless Monday meal. A few weeks ago, I enjoyed blue cheese in quiche for the first time at Mon Petit Cheri a fellow Winter Park Small Business.

I even filmed my cooking session.  Although much to my dismay it was filmed sideways via Facebook live but this version has been edited for maximum ease of viewing.

Ingredients 

3 tablespoons extra-virgin olive oil

4 ounces mushrooms, drained

3 cloves garlic

1 bunch kale, stemmed and cut into ribbons

2 tablespoons four

3/4 cup milk

1 teaspoon dried oregano

5 eggs

1/3 cup blue cheese

Salt & Pepper

Instructions

1.  Preheat oven to 400 degrees.
2. Heat 1 tablespoon olive oil in large skillet on medium-high heat.  Add garlic and cook for 30 seconds before adding mushrooms.  Saute for about 3 minutes.  Add kale and cook for 3 more minutes until kale is wilted.  Add more olive oil is needed.
3. Meanwhile, heat 2 tablespoons of olive oil and add your 2 tablespoons of flour and whisk together.  Cook for roughly 30 seconds until lightly browned.  Whisk in milk and cook for about 4 minutes until thickened.  Add oregano and season with salt and pepper.  Turn off heat and set aside to cool.
4. Crack eggs in a bowl and whisk in cooled sauce.  Spread vegetables in pan sprayed with non-stick spray.  Pour egg mixture on top.  Sprinkle with blue cheese.
5. Bake for 20 minutes on middle shelf and then broil for 4 to 5 minutes to crisp and brown top.  Leave the quiche on the middle shelf when broiling.
6. Let cool for a couple minutes before serving.

It’s even hubby approved.

Adapted from http://avocadoadaynutrition.com/2014/03/kale-mushroom-and-blue-cheese-quiche/