It’s just getting into pie and bake weather and there’s also lots of kale around. This quiche is a great dinner and then next day work-lunch option. Preheat the oven …
1 1/2 cup plain flour
1/2 cup vegetable oil
1/2 tsp salt
1/2 cup milk (optional)
2 tablespoons flour
1 teaspoon mustard
1/2 teaspoon thyme
Pinch of ground nutmeg
1 cup shredded cheddar or parmesan
2 tablespoons olive oil
1 large leek sliced (or 1 smaller leek & 1 brown onion)
3 cups kale, sliced
Salt and pepper to taste
Optional: You can add any salty leftover meats into the mix. Ham and bacon in particular go well with kale. Just cut into little squares/cubes and add to the eggy mixture when you add cheese.
It’s just getting into pie and bake weather and there’s also lots of kale around. This quiche is a great dinner and then next day work-lunch option. Preheat the oven to 180 degrees. Mix the flour, oil and salt in a round 10-inch oven baking plate. Press the mixture against bottom and sides to make the crust.
Finely slice the leeks and the kale. Heat up the two tablespoons of olive oil on medium high heat in a medium pan.
Add the leeks first and saute until they start to soften, then add the kale and stir frequently. The kale can sometimes take a little encouragement to wilt. If after two minutes it’s not going soft, add a sprinkle of water and a lid to steam it down. Remove from heat.
In a medium sized bowl add eggs, milk, mustard and spices. Use a fork or whisk to combine, slowly adding two tablespoons of flour to thicken. If you would like to add a grated cheese of your choosing or some cured/leftover meat (bacon works well), this is the moment to do so but reserve a little cheese to sprinkle on top for browning.
Add the leek and kale mixture to the pastry base first and spread evenly. Then slowly pour the eggy mixture over it. Sprinkle extra cheese on top.
Cook for 40-45 minutes or until your pie crust turns golden, the eggs have set, and the cheese is brown & a little crispy.
Serve with a side salad of your choosing.