– 1 gluten-free pie crust – eggs – non-fat Greek yogurt – kale leaves – green onion – diced ham – pinch of salt – white pepper
Poke a few holes in the bottom of the pie crust then bake it for 10 minutes (without the filling).
In a large bowl whisk together the eggs, non-fat Greek yogurt, salt and pepper until it is smooth and creamy. When the pie crust is finished baking layer the bottom evenly with chopped kale, ham and ¼ cup chopped green onion. Pour the egg mixture on top.
– Place the quiche on a baking sheet to bake (setting it on a baking sheet helps to prevent any over-spilling into the bottom of the oven). Bake uncovered for 40 minutes. If it starts to brown after 30 minutes, cover the quiche with foil. Garnish with extra onion slices and serve warm.