It Only Gets BetterPosted: May 18, 2014
Kale / Broccoli Quiche
My pie crust making skills have definitely improved!
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) –
My quiche pie crust today –
Enjoy these images of this delicious, fresh, light and fluffy, Kale / Broccoli Quiche from start to finish.
The kale / broccoli combo and the egg mixture.
THE dish for the quiche. Completed, pre-baked crust.
Creamy onion mixture. Kale / broccoli combo.
The creaminess before baking…
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.