Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Cheese Quiche with Kale

Prep Time: 40 min + 55 min to bakeMakes: 812 servings

Rich and cheesy quiche with the green goodness of kale.

Ingredients:

    For pastry:
  • 3 cups flour ( ½ whole wheat and ½ white works well)
  • ½ tsp salt
  • ⅓ cup lard (or shortening)
  • ⅓ cup butter
  • 4-6 tbsp cold water
  • For quiche filling:
  • 1 ¼ cups milk
  • 1 ¼ cups light cream
  • 6 eggs, beaten
  • ¼ tsp rosemary ( or to taste)
  • Dash of black pepper
  • 8 small stalks of kale
  • one medium onion, chopped
  • ¼ tsp balsamic vinegar (optional)
  • 150 gm cheddar cheese, grated

Instructions:

    To make crusts:
  • Put flour and salt in a large mixing bowl
  • Cut butter and lard into flour with a knife and rub in with finger tips. When rubbed in sufficiently, the mixture should look like fine breadcrumbs
  • Sprinkle the cold water over the crumbs. Mix to stiff crumbly-looking paste with round-ended knife
  • Draw together with fingertips, turn out onto lightly floured board (or wooden table). Knead quickly until smooth and crack-free
  • Take half of the dough and roll out into a circular shape. Place into greased pie tin and trim edges with knife. Take second half of dough and place similarly in second pie tin
  • To make quiche filling:
  • Chop kale into small chunks and sauté with chopped onion in about half a tablespoon of olive oil for five - ten minutes until onions are soft and kale leaves are wilted, but still bright green. Take off heat and cool.
  • Stir in balsamic vinegar.
  • Heat milk and cream to just below boiling point. Combine with beaten eggs.
  • Add grated cheese, kale and onion mix, rosemary and black pepper to egg and milk mixture and stir.
  • Pour half the filling into each of the two pie crusts.
  • Place the quiches in the middle of the oven and bake at 400°F for 10 min. Reduce temperature to 325°F. Bake for further 35 to 45 min (or until filling is set).
  • Serve hot.
Taken from: "How to Cook Everything Vegetarian," by Mark Bittman