Mini Maitake-Kale Quiches
Serves 2
4 cups kale, chopped
2 cups maitake mushrooms, tough ends trimmed & chopped
1 tablespoon tamari
2 medium cloves garlic, crushed
4 medium eggs, beaten
Sea salt & fresh ground black pepper, to taste
Olive oil spray
Shredded Parmesan cheese, topping
Paprika, for garnish
Preheat oven to 425. Place kale in a medium sized bowl and pour hot water over the top. Set aside and allow to soak for 5-10 minutes.
In a separate medium sized bowl, toss mushrooms with tamari and garlic.
Remove kale from the hot water and place in a strainer to drain. Use your hands to squeeze the excess moisture from the kale. Chop the kale one more time for a finer consistancy and add to the marinated mushrooms.
Add well beaten eggs, salt and pepper and divide between two well oiled ramekins.
Cover ramekins loosely with foil and place on a small baking sheet. Bake covered for 20 minutes. Remove cover and add Parmesan cheese if desired. Bake 5 more minutes or until cheese is melted and eggs are firm.
Mini Maitake-Kale Quiche
Garnish with paprika and serve hot. Maitake mushrooms have superfood qualities with the ability to activate the immune system with anti-tumor agents. they are an adaptogen and tonic, helping to regulate blood sugar, blood pressure, cholesterol, and weight. they contain beta glucan, which aids cell communication. As a polysaccharide, this glucan activates the white blood cells, called macrophages, which devour microorganisms that produce disease, as well as tumors. Studies found that maitake decreases cancer cells and prevents them from occurring elsewhere in the body and increases cellular immunity to cancer. Maitake positively affects the glucose/insulin balance and prevent age-related diseases and improves glucose/insulin metabolism in insulin-resistant mice. Kale is an excellent source of blood building iron, bone building calcium, alkalizing and detoxifying chlorophyl. These are a super-cute, tasty breakfast!
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