Kale and Leek Quiche

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

Directions:

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!

Serves 6.