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!

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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.

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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.

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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.

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Add kale; sauté until wilted, about 3-5 minutes. Remove from heat; cool.

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Position rack in bottom third of oven; preheat to 425°F.

Whisk cream and next 5 ingredients in large bowl.

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Mix in leek mixture. Pour filling into crust.

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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!

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Serves 6.

 

 

Categories: Kale, Kosher, Leeks, Recipe, Vegetarian | 2 Comments

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2 thoughts on “Kale and Leek Quiche

  1. Jennifer

    What frozen pie crust do you use?

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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