Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, kale quiche. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Press pie crust into a pie plate. Kale and mushroom quiche is an easy vegetarian quiche recipe, great for weekend brunching. Serve Kale quiche w/ham & mimosas for a great Sunday quiche dish. This kale quiche is one of my favorites to make and you're probably noticing a pattern with kale and Greens: Make this quiche with your favorite greens instead of kale.
Kale Quiche is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Kale Quiche is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook kale quiche using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kale Quiche:
- Take 2.5 Cups Flour
- Get 1/2 Teaspoon Salt
- Take 1/2 Cup Butter
- Make ready 1/4 Cup Water
- Prepare 3 Cups kale , chopped
- Take 1 Tablespoon Salt
- Get 1 Tablespoon Pepper , freshly ground
- Take 1 Cup coconut milk
- Get 2 Eggs
- Get 2 Ounces parmesan cheese
- Get 2 green onions
This crustless quiche is such an easy low-carb meal that can be served for breakfast/brunch, lunch or dinner. You'll love the delicious combination of kale, onions, mushrooms and feta. Quiche is super simple to make, and the perfect way to use all your leftover veggies before they go bad. Who loves breakfast for lunch or dinner?
Steps to make Kale Quiche:
- Mix together the flour and salt. Add the butter and mash it in to get a crumbly meal. Add water 1 tablespoon at a time to combine (don't add too much water). Set in the refrigerator in plastic wrap.
- Wash and de-vein the kale, taking care to cut it into 1/2-inch wide strips.
- In a large frying pan, place some olive oil (or some sort of cooking oil) in the pan and fry the kale over medium to high heat. Cook until all of the leaves appear dark green and wilted. Add salt and freshly ground pepper and mix.
- In a 9-inch pie tin, grease well with butter. Spread the pie crust thinly over its surface, covering the edges. Preheat the oven to 425F.
- Bake the pie crust for ~15 minutes, until it looks flaky and mostly cooked.
- In a separate bowl, mix eggs and cocorut milk, along with parmesan cheese. Mix in the cooked kale and chopped green onions.
- When the crust is done baking, remove from oven. Bring out and let cool slightly before filling it with the egg-and-kale mixture.
- Bake in the oven 20 minutes. Check to make sure the contents do not shake too much (if they jiggle, it is undercooked and continue baking for 5-minute intervals).
- Remove from oven and let cool 10 minutes before serving. Be careful because the contents will be hot.
Quiche is super simple to make, and the perfect way to use all your leftover veggies before they go bad. Who loves breakfast for lunch or dinner? Kale and Egg Quiche with Sweet Potato "Crust". […] also made a quiche using the sweet potato crust method. And if you prefer spinach over kale feel free to make that substitution and enjoy a delicious spinach quiche instead. Taste the flavors of the season in this quiche recipe that is filled with roasted butternut squash, kale The flavor of kale is a bit stronger and woodier than some other greens, but I loved it in this quiche.
So that is going to wrap this up for this exceptional food kale quiche recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
