Project Description

CONTRIBUTOR
CATEGORY
Breakfast, Brunch, Lunch, Dinner
DIFFICULITY
Intermediate
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.
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