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Kale and Goat Cheese Quiche



  • 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


  • 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


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.