Project Description

kale mushroom quiche iii landscape

CONTRIBUTOR

CATEGORY

Breakfast, Brunch, Lunch, Dinner

DIFFICULITY

Intermediate

SOCIAL

modestmarce

Kale & Mushroom Quiche

STARTING GUIDE
  • Prep Time: 60 mins
  • Cooking Time: 45 mins
  • Total Time: 1 hr 35 mins

  • Servings: 8
  • Calories: 279
  • Total Fat: 17.74g
  • Total Carbs: 22.93g
  • Protein: 7.74g

INGREDIENTS

For the Pastry
  • 1 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon cracked black pepper
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water


For the Filing
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1 1/2 cups button mushrooms, sliced
  • 1 bag of Stahlbush Island Farms Chopped Curly Kale
  • Salt & pepper, to taste
  • 1/2 cup heavy cream

  • 4 large eggs
  • 3/4 cup feta cheese, crumbled

INSTRUCTIONS
  • For the pastry:

     

    • In a large mixing bowl sift together the flour, salt & pepper.
    • Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.
    • Add the water one tablespoon at a time until the dough begins to come together.
    • Turn out onto a light floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes while you prepare the filling. Dough can be made 24 hours in advance.
  • For the filling:

     

    • In a large skillet over medium heat add the olive oil, garlic, onions & mushrooms. Cook until the onions begin to turn translucent & the mushrooms begin to soften, about 5 minutes.
    • Stir in the kale. Season with salt & pepper. Cook for an additional 2 minutes. Remove from heat & let cool to room temperature.
    • In a separate large mixing bowl whisk together the cream & eggs until fluffy. Season with a big pinch of salt & pepper.
    • Fold in the kale mixture followed by the feta cheese. Set aside while you roll out the pastry dough.
    • On a lightly floured surface roll out prepared pastry dough to 1/4 inch thick. Transfer to a 9-inch round pie dish & crimp edges.
    • Pour the filling into the pie shell & smooth the top to evenly distribute filling.
    • Bake for 30 minutes at 350(F) degrees, until the top is golden brown & centre has a slight jiggle. Let cool sightly before serving.

Kale & Mushroom Quiche

STARTING GUIDE
  • Prep Time: 60 mins
  • Cooking Time: 45 mins
  • Total Time: 1 hr 35 mins

  • Servings: 8
  • Calories: 279
  • Total Fat: 17.74g
  • Total Carbs: 22.93g
  • Protein: 7.74g

INGREDIENTS

For the Pastry
  • 1 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon cracked black pepper
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water


For the Filing
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1 1/2 cups button mushrooms, sliced
  • 1 bag of Stahlbush Island Farms Chopped Curly Kale
  • Salt & pepper, to taste
  • 1/2 cup heavy cream

  • 4 large eggs
  • 3/4 cup feta cheese, crumbled

INSTRUCTIONS
  • For the pastry:

     

    • In a large mixing bowl sift together the flour, salt & pepper.
    • Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.
    • Add the water one tablespoon at a time until the dough begins to come together.
    • Turn out onto a light floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes while you prepare the filling. Dough can be made 24 hours in advance.
  • For the filling:

     

    • In a large skillet over medium heat add the olive oil, garlic, onions & mushrooms. Cook until the onions begin to turn translucent & the mushrooms begin to soften, about 5 minutes.
    • Stir in the kale. Season with salt & pepper. Cook for an additional 2 minutes. Remove from heat & let cool to room temperature.
    • In a separate large mixing bowl whisk together the cream & eggs until fluffy. Season with a big pinch of salt & pepper.
    • Fold in the kale mixture followed by the feta cheese. Set aside while you roll out the pastry dough.
    • On a lightly floured surface roll out prepared pastry dough to 1/4 inch thick. Transfer to a 9-inch round pie dish & crimp edges.
    • Pour the filling into the pie shell & smooth the top to evenly distribute filling.
    • Bake for 30 minutes at 350(F) degrees, until the top is golden brown & centre has a slight jiggle. Let cool sightly before serving.