Summer brings long days, beautiful sunshine, replenishing rain, and amazingly delicious vegetables. I used dried parsley and oregano but you can substitute fresh if you have some on hand.
This dish really is great as a main with a side salad for a delicious and fulfilling dinner or, if you are super hungry, you can always mix it with pasta, rice, or as a bruschetta.
The Parmesan shreds are optional, but I highly recommend using them!
This looks like a super hard and involved dish to prepare but trust me, it is simple…especially if you use a store-bought pie crust.
You can adjust the veggies to taste but I would recommend trying it with the ingredients listed in the recipe, for the first time, and then feel free to adjust it to your taste when you make it again.
The key is to make sure you add HEAPING tablespoons of flour, otherwise, the quiche will be too runny. A note of advice, let the quiche sit on the counter for about 10-15 minutes before slicing it. Leftovers can stay in the refrigerator for up to 5 days.
Get ready to be amazed friends! This yummy-delicious kale salad is a huge hit, even with people that don’t like kale! The key is in massaging the kale to help break it down. The good news is that this can be made and stay in the refrigerator for a few days. Trust me, the salad gets even better the more it sits!
Please feel free to add your own ingredients. For instance, if you are not a fan of edamame (if anyone actually exists that doesn’t love edamame), substitute chickpeas or rinsed and drained black beans. Strawberries or Raspberries can take the place of blueberries and you can eliminate the nuts altogether or put in your favorites.