Kale Quiche with Garlic
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Kale Quiche with Garlic at home. For $1.05 per serving, you get a main course that serves 8. One portion of this dish contains roughly 17g of protein, 25g of fat, and a total of 384 calories. This recipe from Naturally Ella requires water, salt, sharp cheddar, and whole milk. 153 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 72%, this dish is solid. If you like this recipe, take a look at these similar recipes: Kale Quiche, Easy Kale Quiche, and Roasted Garlic Kale Hummus from Let Them Eat Kale.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 teaspoon black pepper
1 ounce cream cheese
8 large eggs
1 1/4 cups Bob's Red Mill All-Purpose Flour
3 cloves garlic minced
1/2 pound lacinato kale roughly chopped
1 tablespoons maple syrup
1 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon salt
1 medium shallot 4 ounces
4 ounces sharp cheddar shredded
6 tablespoons cold, unsalted butter cubed
3 tablespoons cold water
2 1/2 cups whole milk
Equipment:
bowl
blender
oven
pie form
frying pan
whisk
Cooking instruction summary:
To make the crust, combine flour and salt in a large bowl. Cut in butter and cream cheese using a pastry blender or your fingers until butter is pea sized. Add water and maple syrup and work into dough until it begins to come together. Shape dough into a disk, wrap in plastic and let chill for 20 minutes in refrigerator.Preheat oven to 425F. Roll out dough and crimp into a 9 inch pie pan. Parbake the crust for 10 to 15 minutes until lightly golden. Remove from oven and set aside. Reduce heat to 375F.While crust is baking, heat olive oil in a pan over medium heat. Add shallot and let cook 3 to 4 minutes until translucent. Add garlic and cook 1 minute until fragrant. Add kale to the pan and cook until kale is wilted. Remove from heat and set aside to cool.In a large bowl, whisk together eggs, milk, salt and pepper. Transfer kale into the prepared pie crust followed by 3/4 of the cheese. Pour egg mixture into the crust. Sprinkle remaining cheese on top. Transfer to the oven and bake until eggs have set and puffed, about 45 to 55 minutes.Let quiche sit 10 to 15 minutes before serving.
Step by step:
1. To make the crust, combine flour and salt in a large bowl.
2. Cut in butter and cream cheese using a pastry blender or your fingers until butter is pea sized.
3. Add water and maple syrup and work into dough until it begins to come together. Shape dough into a disk, wrap in plastic and let chill for 20 minutes in refrigerator.Preheat oven to 425F.
4. Roll out dough and crimp into a 9 inch pie pan. Parbake the crust for 10 to 15 minutes until lightly golden.
5. Remove from oven and set aside. Reduce heat to 375F.While crust is baking, heat olive oil in a pan over medium heat.
6. Add shallot and let cook 3 to 4 minutes until translucent.
7. Add garlic and cook 1 minute until fragrant.
8. Add kale to the pan and cook until kale is wilted.
9. Remove from heat and set aside to cool.In a large bowl, whisk together eggs, milk, salt and pepper.
10. Transfer kale into the prepared pie crust followed by 3/4 of the cheese.
11. Pour egg mixture into the crust. Sprinkle remaining cheese on top.
12. Transfer to the oven and bake until eggs have set and puffed, about 45 to 55 minutes.
13. Let quiche sit 10 to 15 minutes before serving.
Nutrition Information:
covered percent of daily need
