{"id":8366,"date":"2015-06-08T11:54:33","date_gmt":"2015-06-08T17:54:33","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=8366"},"modified":"2017-03-22T17:01:40","modified_gmt":"2017-03-23T00:01:40","slug":"kale-chorizo-potato-quiche","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/kale-chorizo-potato-quiche\/","title":{"rendered":"Kale Chorizo Potato Quiche"},"content":{"rendered":"

\"Kale<\/p>\n

Believe it or not, this is the first quiche I have EVERRRR MADE! Say whaaaat!? Yeah. For reals. Quiche wasn't really on my radar for a long time - I don't remember my Mom ever making it when I was a kid. We usually went for crustless options like stratas and frittatas. Sing those two to the tune of \"bananas in pajamas\" and I think you'll probably want to kill me in about 30 seconds. Sorrrry!<\/p>\n

\"Kale<\/p>\n

I'm not sure if I've already warned you guys or not, but you should know: I'm on a huge chorizo kick. I seriously can't get enough of it. Why!? Um.... the flavor. It's a total lazy-girl approach to cooking, but no joke: add chorizo, and all the work is done. You don't need to do any additional seasoning (I mean, you CAN, but ... you really don't need to), it's tasty and textured and easily fits into every dish EVER. So, I seriously have many many many MANY dishes in the next month featuring chorizo. Sorry\/not sorry. Learn to love it!<\/p>\n

\"Kale<\/p>\n

I used some crust I had leftover from this recipe<\/a>, which worked out perfectly. I know most quiche recipes use a crust that doesn't call for egg, but ... oh well! I'm letting you guys figure out your own crust solutions on this one - whatever pie crust you prefer, or have on hand, get to it! You could even try a polenta crust - I hear this one<\/a> is UH-MAZING!<\/p>\n

\"Kale<\/p>\n

I'm off to eat some more of this quiche, get ready for my day\/week, and enjoy this HOT Portland weather! I should have rented an apartment with AC... Oy! xoxo<\/p>\nPrint<\/a><\/span>

\n