I love quiche. I especially love healthy quiche. I super especially love healthy quiche made with veggies from my garden and Farmer Kim’s eggs!
OK, I’ll admit it, I used a prepared pie shell for this one. It was a busy day and I was in a rush to do all the other preparations to make the quiche, that I used the emergency pie shell I keep in the freezer.
But, the red russian kale that I harvested in the morning made almost as pretty a bouquet on my counter as the swiss chard I typically grow does.
I am always looking for ways to get my family to eat more kale. This was a success (although the 6 year old still balked). The leeks added a sweetness that I find irresistible.
The kale is still growing well, I am always open to suggestions for other ways to use it.
|Kale and Leek Quiche
Adapted from Swiss Chard and Leek Tart – Bon Appetit October 1999
1 frozen pie crust (or your own recipe)
2 tablespoons butter
3 leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch kale, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream or whole milk
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes.
Add kale; sauté until wilted, about 3-5 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F.
Whisk cream and next 5 ingredients in large bowl.
Mix in leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350° F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes. Enjoy!