Kale Quiche

Name: Kale Quiche
Ingredients: FOR THE CRUST:; 1-1/4 cup All-purpose Flour; 1/2 teaspoons Salt; 1/2 cups Butter, Chilled And Cut Into Small Pieces; 1/4 cups Ice Water; _____; FOR THE FILLING:; 1 bunch Kale; 1/2 Tablespoons Oil; 4 whole Eggs; 1/4 cups Half-and-Half Or Milk; 1/2 cups Grated Cheddar; 1/4 cups Grated Parmesan; 1/4 teaspoons Salt; 1/4 teaspoons Pepper

15 ingredients

3 steps

Ingredients

FOR THE CRUST:
1-1/4 cup All-purpose Flour
1/2 teaspoons Salt
1/2 cups Butter, Chilled And Cut Into Small Pieces
1/4 cups Ice Water
_____
FOR THE FILLING:
1 bunch Kale
1/2 Tablespoons Oil
4 whole Eggs
1/4 cups Half-and-Half Or Milk
1/2 cups Grated Cheddar
1/4 cups Grated Parmesan
1/4 teaspoons Salt
1/4 teaspoons Pepper

Directions

1

Start by making the crust. First put a couple of ice cups in some water and set aside. Put the flour, salt and cold sliced butter into a large bowl and cut with a pastry cutter until the butter is the size of small peas. Alternatively, pulse in a food processor a few times. Add the iced water one tablespoon at a time (or drizzle into the food processor while running), only until the dough comes together and you are able to form it into a ball. It should just stay together without falling apart. Form the dough into a ball, wrap in clingfilm, and chill for at least an hour.
2

For the filling, first remove the tough stalks from the kale pieces. Rinse the kale in water, and the saute with the oil for 3-5 minutes or until bright green and tender. Let cool. Add eggs, half-and-half, the cheeses, and salt and pepper to a bowl and whisk to combine. Then add the kale and mix that into the egg mixture as well.
3

Preheat oven to 375°F. To assemble, roll the chilled dough out into a circle and press into a lightly greased pan. Pour in the egg mixture and fold over or trim the excess dough. Bake for 20-30 minutes, or until crust is light brown and filling puffed. Increase the temperature to 400°F for the last 5 minutes or so if you want the crust to get more golden.