Kale and Goat Cheese Quiche

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Lots of earthy kale and onion flavors balance with spots of bright, creamy goat cheese in this quiche with a flaky crust.

I got really into experimenting with the pictures on this one – as did the kitten. Brun kept stealing the kale. She would run off and then I couldn’t find it. I strongly suspect Dyson (our own little puppy hoover) at it. He loves kale, even raw. Go figure. Brun has also been a menace since I stopped photographing in the kitchen (where she is banned from any elevated surfaces). She keeps sitting between the light and food!

This iteration was made with some lovely purple kale I got in my CSA box, but it can be made with any variety. Wasn’t this kale lovely? I tried to catch the subtle purple of the stems.

A word to the wise – do as I say, not as I did for the crust. I was trying to be all swish the time I made it for the pictures and make the edge of crust perfectly even and trimmed it before baking – which didn’t work. The edge sunk too much and some of the liquid leaked over changing the proportions in my quiche. I advise that you just leave the crust drooping over the edge of tin and cut it off later.

Like I said, I was having a lot of fun with the pictures on this one.

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Kale and Goat Cheese Quiche

Ingredients

Crust:

• 1 ½ c/200g all purpose flour
• ¼ tsp salt
• ½ tsp ground pepper
• ½ c/115g butter frozen and diced or grated
• ¼ c/ cold water
• 1 large egg

Filling:

• 1 bunch/200g kale washed and stripped from stems (120g w/o stems)
• ½ yellow onion 130g, finely diced
• 4 oz/150g goat cheese
• 2 lg/15g garlic cloves minced
• 5 large eggs
• 2 c/475ml half and half
• ¼ tsp pepper
• ½ tsp salt
• ½ tsp cumin

Instructions

Make crust:

• Combine flour, salt, and pepper in a bowl. Rub butter into flour mix with fingers until a few coarse crumbles form.
  
• Beat egg into water. Add ¾ of egg and water to flour mixture and cut in with a knife. As needed, add more of mixture until all the flour is part of the shaggy mass without overworking.
• Bring all of dough together and pat into a disk. Wrap in plastic and chill in fridge for 20-30 minutes.
• Preheat the oven to 375F.
• Roll out dough to ¼” thick and drape into a springform tin. Gently press into corners. Leave the extra dough over the edges of the tin. Puncture the bottom of the crust all over with a fork. Cover with aluminum foil and put in freezer for 10-15 minutes.
  
• Parbake in oven for 15 minutes. Remove foil and continue baking until just starting to turn golden on the sides (10-15 minutes). If the edges are turning dark quickly, cover just the edges with foil.

While crust is baking, make filling:

• Cut kale into ½” strips. Break goat cheese into small crumbles (about 1”).
• Whisk eggs with half and half until combined. Add in garlic, spices, and onion, mixing thoroughly. Fold in kale and goat cheese.
• Pour into parbaked crust and return to oven for 30-40 minutes or until springy in the center.
• Allow to cool in pan for 10 minutes before trimming the extra crust (debate whether you feed this to yourself or the dog) and removing the outside of the springform.
• Can be served slightly warm or at room temperature.

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