Kale and Swiss Cheese Quiche

March 12th, 2012 by Paige Leave a reply »

Kale and Swiss cheese quiche

Oh, quiche.  I love you so, and yet I rarely make you.  I don’t know why, as you aren’t exactly a complicated dish to prepare.  Bake some pastry, saute some veggies, whisk some eggs, and voila!  Dinner (after a quick stint in the oven) is served!

1 round of pastry (see here for my usual recipe)
3 cups finely chopped kale
1 leek, halved and thinly sliced
1/2 tbsp olive oil
salt & pepper
1/4 tsp freshly grated nutmeg
1 cup shredded Swiss cheese
3 tbsp flour
4 eggs
1/4 cup milk

Roll out your pastry and fit it into the bottom of a pie pan.
Bake the pie crust for 10 minutes at 400º while you prepare the rest of the ingredients.
Cook the kale and leeks in the olive oil until softened – about 7 minutes.
Mix the veggies, cheese, seasoning and flour in a large bowl.
Take the pie crust out of the oven and lower the temperature to 350º.
Pat the cheese and veggie mix into the bottom of the pie.
In the same bowl you used for the veggies and cheese, whisk together the eggs and milk.
Slowly pour the egg mixture over the quiche fillings.  At this point, you can also sprinkle on some bonus cheese, if desired.
Bake the quiche for 30-40 minutes, or until the egg at the middle is set.

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2 comments

  1. AG says:

    I got a porcelain quiche dish for Christmas and fell in love with making quiche over the winter. You can throw almost anything in a quiche and never get worse than decent results and prep time is next to nothing. It’s great fun to plan out a quiche but it’s also a terrific way to use up what’s lying in your fridge. Quiche rules!

  2. Paige says:

    It’s definitely something I’m going to make more of. It made for some great lunches the other week, not to mention a couple of speedy breakfasts.

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