Foodiesphere: Three Quickies–Kale Feta Quiche, Flaxseed Chicken, & Parmesan Kale and Bacon

Kale Feta Quiche

You can never go wrong with a quiche or, as one of my friend’s children call it, ‘egg pie.’ I had to get milk and coffee the other day and while in the grocery store I discovered  a dozen eggs on sale for .59 cents and a bushel of organic kale on sale for .99 cents. Turns out the most expensive ingredient in this dish was the feta crumbles.


6 eggs 
cup of milk 
4 oz. feta crumbles
half a bundle of chopped kale
tablespoon of olive oil

In a bowl, beat the eggs, milk, and feta. Set aside. Make sure the kale is well chopped. In a skillet, heat up the oil and saute the kale for between 5-10 minutes. 
Preheat oven to 350. Put the kale into a 10-12 inch pie dish, then pour the egg mixture over it all. Spread evenly, then place in oven to bake for 30-40 minutes.

Flaxseed Chicken

I’ve been trying to find more ways to get flaxseed into my diet. I’ve used it as a substitute for flour in a couple of soups and in pancakes, both were merely adequate. I decided that I would try my hand at encrusting or breading chicken with ground flax. It didn’t look pretty but it tasted okay. Again, my flax dish was merely adequate, but at least, it’s easy. 


1 lb of chicken breasts or chicken breast tenders cut into cubes 
a cup of ground flaxseed 
half a cup of shredded Parmesan cheese
one egg 
teaspoon of salt & pepper

I use a coffee grinder to turn my flaxseed into a course flour (the health benefits of flaxseed only come through if the flax is ground). Mix the flax, cheese, and salt and pepper in a bowl. Set aside. In a smaller dish, beat the egg well. Then take the chicken, dip it into the egg, roll it in the flax mixture, and put into your baking dish. Sprinkle remaining flax mixture over the chicken then put your dish into the oven at 350 for 30-40 minutes.

Parmesan Kale & Bacon 

Kale isn’t so great. So I decided to pair it with bacon because…why not. This turned out to be really easy and made for a great tasting and filling lunch or dinner side.


6 strips of bacon 
3 cloves garlic, diced 
tablespoon of olive oil 
half a bundle of chopped kale
quarter cup of Parmesan cheese

Cut the bacon into half inch sections. In a skillet, saute bacon and garlic. Just before the bacon is cooked to your liking, add the kale and olive oil. Stir until the kale is dark green and wilty, roughly 10-15 minutes. Remove from heat, sprinkle cheese over, and serve.

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