The Best Kale Quiche Recipe You’ll Ever Make
kale quiche recipe
Are you wondering what you can do with kale besides steaming it and adding to stir fry’s? If you grow it in you garden you will know it produces a lot!
You can do so much with Kale, but if you do have too much, chop it up and freeze it! Saying that fresh Kale is the best for quiche, it is so tasty and good for you. Try this super easy kale quiche recipe; you will not be disappointed.
The best thing about quiche is that you can eat it any time of the day. It’s great for pack lunches and the grab and go! Kale quiche is perfect for breakfast as it will fill you up until lunch time.
You can make this a no crust Kale quiche. Just add the filling ingredients to a greased quiche dish. This will make it a Kale Quiche keto dish if you’re on that kind of diet.
ingredients
For the pastry, I use white and wholemeal flour as I find it gives more flavour but you can use whatever you have in your cupboard at the time. You can see my shortcrust pastry recipe and tips HERE.
The ingredients for the filling, depending on the size of your quiche dish you may need to add extra milk and egg if you haven’t enough mixture to fill it.
Make sure you use the best fresh eggs you can get, ideally organic eggs.
Kale quiche side dish
Have you tried Kalettes? Take a look at my Kalette Coleslaw recipe, it’s a great addition to the above quiche.
Kale Quiche
Ingredients
Pastry
- 250 g Plain White Spelt Flour
- 250 g Plain Wholemeal Flour
- 125 g Butter
- 125 g Lard
- 6 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 200 ml Milk
- 250 g Cheese
- Mixed Herbs
- Salt and Pepper
- Paprika
- Chopped Kale – 2 handfuls
Instructions
- Pre-heat oven at 180° degrees.
- For the pastry add butter and lard to the flour and rub into until it resembles breadcrumbs. Add the pepper and stock and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there's less mess.
- Roll out to about 5mm thick and place in greased quiche dish. Mine is a large dish so if you have small dishes it will make 2 but you may need extra filling ingredients.
- Blind bake for 10 – 15 mins until dry and slightly golden.
- Mix the eggs with the milk and add to the pastry case.
- Add the seasoning and kale and spread out evenly.
- Top with the grated cheese, paprika and mixed herbs.
- Bake in the oven for about 35 – 40 mins depending on size of your dish. Serve your lovely kale quiche hot or cold.