Kale Quiche with Tomatoes, Corn & Cheddar
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
573 kcal
-
Course
Side Dish, Main Course, Breakfast
Kale Quiche with Tomatoes, Corn & Cheddar
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This tasty kale quiche is packed with flavor from cherry tomatoes, corn, and sharp cheddar cheese - all baked into a perfectly flaky pie crust. It makes a delicious vegetarian lunch, light dinner, or savory breakfast. Yum!
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Ingredients
For the spelt pie pastry:
- ¾ cup whole grain spelt flour
- ¾ cup all purpose flour
- 1 teaspoon fine-grain salt
- ½ cup cold butter cut into cubes
- 3 tablespoons ice water
For the kale quiche:
- 2 tablespoons olive oil
- ½ red onion small, finely diced
- 1-2 cloves garlic minced
- 1 bunch kale de-stemmed and sliced into ribbons
- ½ cup corn kernels fresh or frozen
- 1 cup cherry tomatoes halved
- 8 eggs
- 2 cups whole milk
- ½ teaspoon black pepper
- ½ teaspoon fine-grain salt
- ¾ cup sharp cheddar cheese shredded
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Instructions
To make the spelt pie pastry:
- In the bowl of a food processor fitted with an s-blade combine the spelt flour, all purpose flour, salt, and cubed butter. Pulse the food processor several times, until the butter is roughly the size of grains of rice. With the food processor running add the ice water one tablespoon at a time. You want the pastry to be starting to pull together, but it should still be quite crumbly at this point. Stop the food processor and see whether it holds together if you squeeze it in your hand. If yes, you're done. If no, add one more tablespoon of water.
- Tip the pastry out onto the counter top and bring it together with your hands. Form it into a disk and wrap with plastic wrap. Refrigerate the pastry for at least 30 minutes, or overnight.
To make the kale quiche:
- Preheat your oven to 400°F.
- Roll the pastry out on a lightly floured surface, and carefully transfer into a 10-inch tart pan. Press the pastry down, crimp the edges, and prick the bottom with a fork.
- Place the empty pie crust into the oven and bake for 10-15 minutes, until it is just golden brown. Remove the pie crust from the oven and allow it to cool slightly.
- Reduce the oven heat to 375°F.
- While the pie crust is blind baking, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and cook for 2-3 minutes, until the onion is just translucent and the garlic is fragrant. Add the ribbons of kale, and sauté for 3-5 minutes, until it is beginning to wilt. Add the corn kernels and sauté for 2 minutes more. Remove the skillet from the heat and set aside to cool slightly.
- In a large bowl whisk together eggs, milk, salt, and pepper.
- Scatter the kale mixture into the prepared tart shell and spread it into an even layer. Scatter ⅔ of the shredded cheese over the top of the kale, followed by the cherry tomato halves. Pour the egg mixture carefully over the top, and shake the tart pan to distrbute evenly. Scatter the remaining cheese over the top.
- Place the quiche into the oven and bake for 35-45 minutes, until it is golden brown on top and the center is set (doesn't jiggle too much when you shake the pan).
- Remove from the oven and let rest for 5-10 minutes before serving.
Equipments used:
Notes
- Quiche can be served warm, at room temperature, or cold.
- Pastry freezes well, so make a double batch and freeze half for the next time you make a quiche.
Nutrition Information
Show Details
Calories
573kcal
(29%)
Carbohydrates
45g
(15%)
Protein
21g
(42%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
282mg
(94%)
Sodium
961mg
(40%)
Potassium
421mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3356IU
(67%)
Vitamin C
33mg
(37%)
Calcium
274mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 282mg | 94% |
| Sodium | 961mg | 40% |
| Potassium | 421mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3356IU | 67% |
| Vitamin C | 33mg | 37% |
| Calcium | 274mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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