Kale Quiche
Ingredients
- Kale Quiche ⓘ
- 1 recipe Quiche Crust (below)
- 2 tablespoons butter, unsalted ⓘ
- 1/2 white onion, thinly sliced ⓘ
- 5 crimini mushrooms, stems removed and thinly sliced ⓘ
- 5 leaves curly kale, sliced ⓘ
- 6 eggs, large ⓘ
- 1/3 cup parmesan, finely grated ⓘ
- 1/3 cup heavy cream ⓘ
- 1 teaspoon kosher salt ⓘ
- 1 teaspoon ground black pepper ⓘ
- Quiche Crust ⓘ
- 2 1/2 cups flour ⓘ
Instructions
- Preheat your oven to 375 degrees.
- Cut the quiche crust dough into sixths. On a lightly floured surface, roll each dough into a 7" diameter circle. With 1 tablespoon of the butter, lightly butter the inside of each dish, then carefully lay the dough over the top and tuck it into the corners. Cut off any excess.
- Next, place the dishes onto baking sheets and fill them with pie weights. Place them in the oven for 15 minutes to par-bake. Remove them and allow them to cool.
- Meanwhile in a medium-size saute pan over medium heat, melt 1 tbsp butter. Add the sliced onions and allow them to saute for 5 minutes. Next, add the sliced mushrooms along with a dash of kosher salt and black pepper, and allow them to saute for an additional 5 minutes, while tossing them frequently. Finally, add the sliced leaves of kale and allow them to wilt into the mixture for 2 minutes. Remove the pan from the heat and set it aside.
- Spoon the mushroom-onion-kale mixture evenly into the six par-baked quiche shells. In a large measuring cup, add the eggs, parmesan, heavy cream, as well as the kosher salt and black pepper. Whisk the mixture until it's well combined.
- Carefully pour 1/6 of this mixture into each quiche shell. Place the filled quiche back into the oven for 30-45 minutes, or until it no longer jiggles.
- Remove the quiche from the oven and allow them to cool for ten minutes before serving.
- In a food processor, add the flour, salt, and sugar. Pulse it a few times to ensure that the dry ingredients are well mixed.
- Cube the cold butter, and add the cubes to the food processor along with the dry ingredients. Pulse the food processor eight times.
- One tablespoon at a time, add the iced water through the feeding tube, pulsing the food processor once between each addition.
- Take the dough out of the food processor, and quickly form it into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes, or for up to a week.
Nutrition & Diet Analysis (per serving)
830
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).