If your family is anything like mine, Christmas morning means eggs. We usually soft-scramble them and serve with a side of bacon, fresh fruit, and my mom’s Holiday stollen. This year, since I’m in DC with Turan’s family for Christmas for the first time, I decided to make a similar breakfast, with a new take to celebrate new traditions together. Enter: the Crust-less Cast-iron Christmas Quiche (say that ten times fast!). Easy to make, full of flavor, and fully dressed for Christmas morning.
The red bell pepper and green kale make it festive AF, and it’s bursting with flavor thanks to a Vegetable flavored BOU Bouillon cube. I didn’t even notice there wasn’t bacon on the table because this was so flavorful on it’s own. I kept mine heavy on the veggies, but you can definitely add ham, bacon, or whatever other goodies you want.
And because there’s already so much going on Christmas morning, this only takes about 10 minutes to prepare. Then you can put it in the oven so that it’s ready by the time you’ve worked up an appetite from ripping open presents. Happy Holidays!
*I’m so excited to work with BOU to bring you this flavorful holiday recipe!
- 1 red pepper, diced
- 1 tbsp. olive oil
- 1 BOU Vegetable bouillon cube
- 2 cups kale, roughly chopped
- 8 eggs
- 1 cup milk
- 1 cup shredded cheese
- Preheat oven to 375
- Heat olive oil in cast iron pan over medium heat
- Add red peppers and bouillon, breaking the bouillon cube up and stirring into the peppers
- Sauté until bouillon is dissolved and peppers are softened. Add the kale and allow to wilt, about 2 more minutes
- In a large mixing bowl, whisk eggs and add milk, cheese, and black pepper (no salt necessary because the Bouillon cube is so flavorful!)
- Pour egg mixture over kale and peppers, stirring so some pieces rise to the top for color
- Place in oven and bake for 20-30 minutes, until egg is set (can test with a toothpick)
- Allow to sit 5 minutes before cutting. Serve warm with garnish of choice