Kale Quiche

13 Apr

Slightly mis-shapen quiche

Due to Father Spice’s well documented love of kale, I thought I would pick some up at Eastern market when Gina and I went a couple of weeks ago.  I ended up getting a very large bag of it for a good price, and have been trying to think of creative kale-uses ever since.  Last weekend I decided to bake the first of the kale into a quiche, which seemed like an easy way to use some up and feed myself and my roommate for a couple of nights.  It was a roaring success, and very easy to make- just remember that the crust needs to chill for an hour or so before you roll it out, so make that part first, then wander around the house watching Say Yes to the Dress for a bit.  This crust was excellent- very flaky and crispy, and I was glad that I didn’t trim the edges but just folded them over for an even better crust-to-egg ratio.  I would probably add more cheese the next time I make it so the flavor really comes through, so I’ve upped the amount in the recipe below, but if you want to pretend to be health-conscious for a night use a bit less.  You could also add some sauteed onions, garlic, herbs, etc, to up the flavors, but I was being lazy so just focused on the kale.

If you ignore the stick of butter, it looks healthy!

Kale Quiche
Adapted from Smitten Kitchen/Bon Appetit and Martha Stewart, among other random internet findings
Serves 4-ish

Equipment: Pie dish/tart pan (I used a 9-inch pie dish), food processor or pastry cutter, rolling pin

For the crust:
1 1/4 cups all-purpose flour
1/2 cup (one stick) butter, chilled and cut into small pieces
1/4 cup ice water
1/2 teaspoon salt

For the filling:
1 bunch kale (I don’t really know what this means- I used half of a very large bag)
1/2 tablespoon oil
4 eggs
1/4 cup half and half or milk
1/2 cup grated cheddar
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon pepper

Start by making the crust- first put a couple of ice cups in some water and set aside.  Put the flour and cold sliced butter into a large bowl and cut with a pastry cutter until the butter is the size of small peas. Alternatively, pulse in a food processor a few times.  Add the iced water one tablespoon at a time (or drizzle into the food processor while running), only until the dough comes together and you are able to form it into a ball.  It should just stay together without falling apart.  Form the dough into a ball, wrap in clingfilm, and chill for at least an hour.

For the filling, first remove and tough stalks from the kale pieces.  Rinse the kale in water, and the saute with 1/2 tablespoon oil for 3-5 minutes or until bright green and tender. Let cool.  Add eggs, half and half, the cheeses, and salt and pepper to a bowl and whisk to combine, then add the kale and mix that into the egg mixture as well.

Preheat oven to 375 degrees. To assemble, roll the chilled dough out into a circle and press into a lightly greased pan.  Pour in the egg mixture and fold over or trim the excess dough.  Bake for 20-30 minutes, or until crust is light brown and filling puffed.  Up the temperature to 400 for the last 5 minutes or so if you want the crust to get more golden.


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