I’ve decided it’s time to take a little break from soup-fest 2011 to bring you this ode to quiche. I’ve been eating a ton of local, farm-raised eggs this year and have fallen in love again with any number of egg-y dishes, but foremost among them has got to be quiche. It is so hearty, warm, and delicious – the perfect meal in a pie pan. And the best part? It’ll warm your home as you bake it – ideal in this cold winter season. I’ve taken inspiration from a number of friends and family members in putting together this specific version of quiche and I hope you enjoy it as well. Maybe you, too, can come to associate loving friendships with this somewhat snooty-sounding French dish. Plus it’ll sound so impressive when you offer it to your guests – “Care for a slice of quiche?”What you need:
For a 10-inch crust-
half a stick cold butter, cut into small pieces
1 1/2 cups whole-wheat flour
a pinch of salt
3 Tbsp. cold water
For the filling –
1 cup shredded kale (approx. 1 bunch)
1/2 cup mushrooms, sliced
2 cloves garlic, diced
about 1/2 cup grated Gruyere cheese
4 large eggs
1 1/2 cups milk and/or yogurt (I’d recommend mixing 1 cup of 2 percent milk with 1/2 cup plain yogurt)
Additional ingredients –
1 Tbsp. flour
salt, pepper, paprika and a little rosemary to taste
What to do:
Preheat the oven to 350 degrees Fahrenheit.
Mix together flour and salt in a bowl, cut in the butter and mix with a fork until the butter is incorporated and the dough is crumbly.
Slowly add in the water until the mixture becomes a dry dough.
Evenly distribute the dough onto the bottom and sides of a deep, 9 to 10 inch pie pan.
Heat a little oil in a pan and sauté the garlic until it becomes aromatic and slightly golden.
Add the mushrooms and kale and sauté briefly until the mushrooms are slightly cooked and the kale a little wilted.
Remove from heat.
Whisk together eggs, milk, yogurt, flour, salt and spices in a separate bowl.
Slowly add vegetables and egg mixture to your pie pan and arrange the fillings as needed.
Bake the quiche 40 to 50 minutes.
The top should be slightly browned and the center needs to set before the quiche can be removed from the oven.
Allow it to cool slightly before you slice and serve.