Kale & Cheddar Quiche

  1. Heat oven to 375F.
  2. Grease 9-inch tart pan with removable bottom; set aside.
  3. Combine flour, cornmeal, millet and 1/2 teaspoon salt in bowl.
  4. Cut in 1/4 cup Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.
  5. Combine egg yolks and 3 tablespoons ice water in another bowl until well mixed; stir into flour mixture just until combined.
  6. If dough seems dry, add additional tablespoon ice water.
  7. Press dough evenly onto bottom and up sides of prepared tart pan.
  8. Cover; refrigerate.
  9. Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling.
  10. Add shallots; cook 3 minutes or until translucent.
  11. Add garlic; continue cooking 1 minute.
  12. Add kale, rosemary and thyme leaves; cook 5 minutes or until kale is wilted and tender.
  13. Remove from heat.
  14. Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well.
  15. Spoon kale mixture into prepared tart shell; pour egg mixture over kale.
  16. Sprinkle with shredded cheese.
  17. Place onto baking sheet.
  18. Bake 35-40 minutes or until filling is set and top is browned.
  19. Let stand 15 minutes.

whole wheat flour, cornmeal, millet, salt, cold, eggs, water, butter, shallots, fresh garlic, kale, rosemary, thyme, sour cream, o lakes eggs, salt, pepper, cheddar cheese

Taken from www.landolakes.com/recipe/3772/kale-cheddar-quiche (may not work)

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