Kale & Mushroom Quiche

Kale & Mushroom Quiche
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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.
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