This was Kale Quiche.
I had a lot of kale. J didn't sound positive when I mentioned I was going to sauté kale as a side dish. So I told him I would make
kale chips for myself instead. Then, J gave me an alternative idea, making kale quiche, something like my usual
spinach quiche. Ok, let's try it! For the crust, I adapted a new recipe from Cook's Illustrated. The magazine's crust recipe for French onion and bacon tart was very time and labor efficient because you don't need to chill dough overnight or roll dough out! Just make the dough in food processor and press it directly into the pan, freeze it for 30 minutes and bake it. I liked such a simplified recipe.
For the filling, I cooked a mountain of kale with 1/4 cup water in microwave about 5 minutes and squeeze juice as much as possible. This was the same process when I make
Spanakpopita, Greek spinach pie. I also cook 1 onion finely chopped, 1 garlic clove minced, some fresh thyme and about 1 table spoon olive oil together in microwave, about total 3 minutes, stirring every a minute, which was a common prep work for a slow cooker cooking. Then, I mixed the kale and the onion mixture with 2 oz low-fat cream cheese, 1/2 cup of shredded cheddar cheese, 1/3 cup of milk, and two eggs.
Then, I grated parmesan cheese over the quiche. At this point, I knew J would love this kale dish.
I baked the quiche about 25 minutes in the oven at 425 F.
It looked lovely, didn't it?
The easy crust was beautifully golden, buttery and flaky but not fragile when I sliced. The bottom wasn't soggy at all. The crust recipe is a keeper!
We enjoyed the cheesy kale quiche very much! The refrigerated leftover was reheated nicely in a toaster oven next day. I am glad to find a new way to consume a lot of kale that J has approved!
