Kale + Three Cheese Quiche ~ Call it a side dish, call it dinner, or even call it breakfast –– Quiche, AKA Egg-y Pie, is a monthly occurrence in our house. I love the simplicity of baked eggs served in a pie shell and the ease of being able to add just about anything to this base. We all know about the trendy, superior qualities and health benefits of kale but not everyone enjoys it. It has been said that kale can be the “gateway vegetable” for introducing new produce into skeptics lives but some can’t stand the idea of eating this hearty green straight up. Some even crinkle-up their noses at the very thought of something green in their dinner (yeah, I’m looking at you, my cute little four year old). I think the key to this dish is to chop the kale on the small side –– unless of course you like big chunks of it running though your quiche –– but for this one, it works while blending it in with the cheeses. Finely chopped kale surrounded by gooey melted cheddar, salty feta and creamy goat cheese put this Kale + Three Cheese Quiche right up at the top of our family favorite list including my little you know who.
|Prep Time||10-15 Minutes|
|Cook Time||45-55 Minutes|
- 8 Large eggs
- 3 Cups fresh kale finely chopped
- 1 Cup cheddar cheese grated
- 1/2 Cup feta cheese crumbled
- 1/2 Cup goat cheese crunbled
- 1/4 Cup onion powder
- 1 Teaspoon onion powder
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
- 2 Cups all-purpose flour
- 2/3 Cup canolia oil or vegetable oil
- 1/3 Cup Milk
- 1 Teaspoon kosher salt optional
For quiche filling:
- Preheat oven to 350. Place pie crust into a pie pan. Poke the bottom of the crust a few times with a fork and set aside.
- In a large bowl, whisk eggs and milk together really well. Next, using a spoon stir in kale, three cheese, onion powder, salt and pepper and mix until well incorporated. Carefully pour egg mixture into the pie shell. Place into the oven for 40-50 minutes or until lightly golden on top and eggs are cooked through. Remove from the oven, let cool for 5-10 minutes and serve.
- In a large bowl add the flour and salt and mix well together. In medium bowl, add milk and oil and combine together. Slowly add the milk mixture into the flour mixture while mixing at a low speed. The mixture will be slightly sticky, form 2 dough balls. One can be used for the top of pie and one for the bottom or if the recipe only needs one pie crust simply place the remaining dough ball into a bag and refrigerate until needed for up to 2 weeks. Roll each dough ball out between wax paper, once thin enough add to pie pan and continue with pie recipe.
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