It Only Gets Better

Kale / Broccoli Quiche

My pie crust making skills have definitely improved!

Kale Broccoli Quiche


All right!

Here we go…

Thanks to all the demos available on the web, I have been able to create a pretty perfect pie crust.

My previous quiche pie crust (those specks are chives) –

Chive Pie Crust

My quiche pie crust today –

Kale Broccoli Quiche

Kale Broccoli Quiche

Enjoy these images of this delicious, fresh, light and fluffy, Kale / Broccoli Quiche from start to finish.

Kale Broccoli Quiche

The kale / broccoli combo and the egg mixture.

Kale Broccoli Quiche Kale Broccoli Quiche

THE dish for the quiche.                                         Completed, pre-baked crust.

Kale Broccoli Quiche  Kale Broccoli Quiche

Creamy onion mixture.                                          Kale / broccoli combo.

Kale Broccoli Quiche

The creaminess before baking…


Before…                                                                                     After.

Kale Broccoli Quiche

The recipes for the filling and the crust are below.
Have a yummy time!

Quiche Crust (Emeril Lagasse)
1 ¼ C organic, unbleached flour
¼ t salt
4 T unsalted butter
3 T vegetable shortening
1 – 2 T ice water

Process: in a large bowl, add flour and salt; cut butter and shortening into the flour mix and mix with hands until pea-size clumps appear; add ice water slowly; combine and form a ball when mixture is no longer sticky; wrap in plastic and refrigerate for 20 minutes. Roll dough out large enough to fit baking dish; tuck in hang-over crust and crimp with fingers; refrigerate for another 20 minutes then poke holes with fork in bottom and blind bake for about 15-20 minutes in a 350 F degree oven.

Kale / Broccoli Filling
2 T canola oil
1 onion, chopped
4 cloves garlic, minced
1 T flour
½ C milk
½ C light sour cream or plain Greek yogurt
¼ t salt
dash of pepper
5 egg whites, 3 yokes
1/8 t nutmeg
1 ½ – 2 C kale and chopped broccoli (or another green vegetable)
1 ½ C cheese – Gruyere/ lite Swiss

Process: cook onions in canola oil till tender; add garlic and cook for another 3 minutes; add flour and cook till bubbly then add milk and cook for another 5 minutes and remove from heat.
In a large bowl add eggs, sour cream, salt, pepper, nutmeg and beat well. Add the cooled onion mixture; add the kale / broccoli; fold in the cheese; add to prepared pie crust and bake for about 40-45 minutes at 350 F degrees.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s