Kale + Feta Quiche


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Not too much to say here except that this is a summer staple. This is my basic quiche recipe I use for whatever veggies I have on hand. It's awesome with the whole wheat crust or crustless too! It's pretty awesome and versatile. Definitely worth a shot in your kitchen--a sure fire crowd pleaser.

So without further adieu.. 

Kale + Feta Quiche
* you can definitely use store bought crust for this or go completely crustless. It tastes delicious both ways! If you follow a crust recipe below, you'll have some dough left over. Save it! It will keep in the refrigerator for at least a week or stick it in the freezer. You should have enough for a small quiche, galette, couple hand pies or simply roll out, brush with butter and sprinkle with cinnamon and sugar for a sweet treat!!

3/4 whole wheat flour
1/2 all purpose flour
1/4 tsp salt
1/2 cup cold butter (1 stick)
3-4 tbls. ice water

2 cloves minced garlic
1/2 medium onion halved and sliced
1/4 cup red pepper
3 cups chopped kale
2 eggs
5 egg whites (or use 4 eggs total)
1/2 cup almond milk
1/2 cup feta cheese

Preheat oven to 425
Grease a 9 inch pie pan.

1. Crust: in a food processor, pulse flours and salt a couple times to combine. Cut the butter into 1/2 in cubes and add to flours. Pulse until the mixture is crumbly. Then, one tablespoon at a time, add water until the dough begins to combine together into one big lump. I usually use somewhere between 3 and 4 tablespoons.

Take your lump of dough out of the processor and on a lightly floured surface, use the heel of your hand to push the dough out (this spreads the butter around). Bring it back together and flatten into a round cd sized disk (do you know what a cd is?). Wrap it up in saran wrap and stick the sucker in the freezer or refrigerator if you're making the dough a couple hours or more before.

2. Vegetables: Heat skillet with a splash of olive oil on medium heat. After 2 minutes, toss in the garlic and onion and onion. Allow to cook for just a short while and then add the red pepper. Sprinkle with salt and saute until onions are translucent and peppers are soft. Lastly, add the chopped kale and cook until wilted. Remove from heat.

3. Eggs + Milk: In a medium size mixing bowl, whip together eggs and milk with a fork. Set aside.

4. Assemble: On a lightly floured surface roll out pie dough into a large circle. Fold one side lightly over to the other so that you have a dough semi-circle. Lift up the semi circle and place on the pie pan. Unfold the dough so that the whole pie pan is covered. Push down so that it hits all the slopes of the pan and then cut off the excess around the rim (**save the dough!!) Crimp or prepare the edge anyway you'd like. I like the ole pinch 'n press :)

Sprinkle feta on the bottom of the crust, followed by an even layer of the vegetable mixture and then lastly the eggs and milk. Try and get the eggs and milk to cover all the veggies.

Bake at 425 for 15 minutes and then turn the temp down to 350 and bake for 10 minutes. Allow at least 5 minutes to cool before serving.

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