Kale Quiche

1. 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. 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. 3

   Preheat oven to 375u00b0F. 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 400u00b0F for the last 5 minutes or so if you want the crust to get more golden.

* Per serving · 4 servings · Values may vary.

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