kale quiche

Kale Quiche

Prep time: 30 minutes (inactive time 2-3 hours if making crust)

Cook time: 1 hour 40 minutes

Servings: 6-8

Ingredients

For the crust:

¾ teaspoon kosher salt

1/3 cup ice water

1 ½ cups flour, plus more for rolling

10 tablespoons cold unsalted butter, cut into ½” pieces

For the filling:

6 tablespoons flour

10 large eggs

2 cups heavy cream or creme fraiche

2 cups whole milk

2 ½ teaspoons kosher salt

freshly ground pepper

2 ½ cups of kale leaves, torn from the stem

½ cup raw sheep feta or other shredded cheese (optional)

Directions

Pulse flour and butter in food processor until it forms large crumbs. Add water and salt and pulse until it barely comes together. Form into a disk and wrap in plastic. Chill 2-3 hours.

When dough has rested, flour the surface and a rolling pin and roll into a 15” circle. Set in a deep-dish tart or pie pan with a removable bottom, and press in sides if fluted. Trim the top of the dough and place in freezer for 15 minutes.

Preheat oven to 375 degrees, and line the dough with foil and fill with pie weights. Bake for 25 minutes, then remove weights and bake until golden brown, about 5 minutes. Let cool.

Meanwhile, in electric mixer, beat 1 egg and flour on high until smooth, adding the remaining eggs one at a time until smooth. Whisk in cream, milk, salt and pepper.

Pack the kale leaves in the cooled crust and top with cheese. Pour the eggs into the quiche and bake 20 minutes at 375, then reduce temperature to 325 and bake until firm, about 50 minutes. Cool 20 minutes before slicing.