Ricotta and Kale Quiche
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Ricotta and Kale Quiche
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This Ricotta and Kale Quiche recipe is worth trying with even your most reluctant eaters. There's something magic going on with the cheese! Feel free to sub with spinach or add in some bacon for this delicious breakfast or brunch dish.
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Ingredients
Whole-Wheat Crust
- 1 1/2 cups whole-wheat pastry flour can sub regular whole-wheat flour, but I highly recommend pastry flour for this!
- 1/2 teaspoon salt
- 8 tablespoons butter melted
- 2 tablespoons milk
Filling
- 5 eggs
- 1 cup heavy cream
- 3/4 cup milk
- 3/4 cup ricotta cheese
- 3/4 cup Swiss cheese freshly grated
- 1 cup kale shredded, can sub spinach or Swiss chard
- 1/4 teaspoon salt
- pepper to taste
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Instructions
- Preheat oven to 375 degrees F.
- In a 9-inch pie pan combine all of the crust ingredients with a fork. Use your hands to finish the mixture by pressing it into a ball. Press the dough into the pan and bring it up on the sides of the pan into one even layer.
- In a large bowl whisk together the eggs, cream and milk.
- Stir in the cheeses, kale, salt and pepper.
- Pour into the crust and bake until set in the middle and golden brown on top, about 40 to 45 minutes.
Notes
- If you're positive kale won't be a hit, you can substitute spinach to make this a ricotta spinach quiche.
- We recommend organic ingredients when feasible.
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