New Year’s Day Quiche

I don’t know about everyone else, discount but on Christmas Day the norm in my family is a Christmas ham and potatoes, with no question about it!

After Christmas Eve and by the end of the day, those of us that celebrate the holiday hopping from one family dinner to another have had our fair share of indulgent holiday desserts and meats.

So here instead is a fresh, healthy, vegetarian and seasonal breakfast recipe for New Year’s Day, since you’ll want something delicious and healthy to eat the morning after the party with friends or family!

I’m not usually one to be superstitious about food, but eating certain foods on New Year’s Day is a tradition for many, so I’ve incorporated some into this recipe like black-eyed peas and leafy greens!

Most of the time we just get a heap of black eyed peas and collards, steamed with a ton of salt, but today we’re thinking outside the box with a New Year’s Day Quiche!

The “lucky” foods like Black-eyed peas and kale are a New Year’s Day staple because of their resemblance to coins and dollar bills, said to bring economic fortune in the New Year. These aren’t the only lucky foods in this quiche, eggs are also said to be lucky because they’re yellow like gold!

Now that the Christmas madness is coming to a close, it’s time to start reflecting on the past year preparing for the official fresh start we get this 2016.

I have a feeling 2016 is going to be a fantastic year full of progress and prosperity, but it’s up to us to make sure that happens. After all, be the change you wish to see in the world right?

One easy resolution we can all follow through with where we know we are making a difference is by switching to a diet filled with more local and seasonal fruits and vegetables.

The benefits are plentiful, including improving your personal health (because we all know veggies are full of essential minerals we need, that keep us healthy and lean), but also in many other ways.

Eating local supports our local food system, helps the economy, community, and most importantly the environment.

Your eco-conscious lifestyle in the New Year starts with what you consume, and what you throw away.

When you eat more local seasonal veggies, you reduce the waste footprint before your food arrives at your table. On the way out, those fresh food scraps are compostable, which we would love to assist with!

You can start composting to reduce your footprint in the New Year at

You can find all of the following ingredients at the Downtown Farmers Market (aside from the beans)!

What you’ll need:

1 tsp. olive oil or butter
1 Tbsp. olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup black-eyed peas (I cooked some the night before, but canned also works. Just drain them in a strainer until completely dry, or the quiche will be too soggy).
4 cups chopped kale
½ tomato, diced
¼ cup minced parsley
1/4 tsp. salt
½ tsp. fresh black pepper, or to taste
5 eggs
¾ cup milk (I used coconut milk)
7-8 oz. fresh grated cheddar cheese
¼ cup minced parsley

Step 1: Wash all your veggies! Preheat the oven to 350 degrees. Grease a 9-inch pie dish with 1 teaspoon butter or oil. If you buy or make a crust for your quiche, it can be placed into the pie dish.

Step 2: Tear kale leaves from the stems and chop the leaves into one inch slices or smaller. Dice the onion, mince the garlic, dice the tomato halve into ½ inch pieces. Compost all of those stems, skins, and cores!

Step 3: Add 1 Tablespoon of olive oil to skillet on medium. Add the onions, coat evenly with the oil and cook for about 5 minutes. Stir in the minced garlic and cook for another 3 minutes. Add the kale, salt, pepper, and cook 5 minutes until the kale is vibrant and wilted.

Step 4: Stir in the diced tomatoes, and 1 cup precooked black-eyed peas. Cook for another 5 minutes. Remove from heat.

Step 5: Whisk eggs and milk together in a bowl. Stir in the shredded cheese, vegetable mixture, and fresh parsley into egg mixture; pour into the prepared pie dish. Bake for 50-55 minutes until a knife comes out clean and the edges are golden brown. If you like your quiche well done, just leave it in a few more minutes. Let cool at least 15-20 minutes before cutting. This quiche is even better after a night in the fridge.

Enjoy, and have a Merry Christmas, and a happy New Year!

To learn more about bike-powered food waste diversion in Gainesville, FL, click here.

Thanks for reading,
Krissy Olson

About the Author

Krissy studies Sustainability in the Built Environment at the University of Florida. Her love for organic gardening and support for local food systems grew through her studies and Community Supported Agriculture. Krissy is the Community Outreach Coordinator at Gainesville Compost.