Kale Quiche

Ingredients

Shortcrust Pastry

500g Plain Flour I used 1/2 Spelt White and 1/2 Wholemeal #shiptonmill

125g butter

125g lard or margarine if not lard

6 tbsp Water

Ground Black Pepper

Dry Veggie Stock cube


Filling

8 eggs

200ml milk

250g Grated Cheese

Mixed Herbs

Salt & Pepper

Paprika

Chopped Kale (about 2 large handfuls)



Kale Quiche

Method

Pre-heat oven at 180 degrees C

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 hot or cold.

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