Tuscan Kale and Red Onion Quiche

Name: Tuscan Kale and Red Onion Quiche
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 8 servings
Ingredients: 1 ½ cups (225 g) unbleached all-purpose flour; ½ tsp salt; ½ cup (115 g) cold unsalted butter, cubed; 1/3 cup (75 ml) ice water; 2 large red onions, peeled and cut into ½-inch (1 cm) rounds; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) lemon juice; 8 cups (175 g) Tuscan kale, stems removed, leaves coarsely chopped (see note); 2 garlic cloves, chopped; 8 eggs; 1 cup (250 ml) 35% cream; ½ cup (125 ml) milk; ½ lb (225 g) Oka cheese, rind removed, diced

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Preparation 40 MIN

Cooking 1 H 15 MIN

Chilling 30 MIN
Servings 1
Makes 8 servings

Want to eat more green vegetables? This gorgeous quiche recipe stars Tuscan kale!

Ingredients
Preparation

Ingredients

Dough

1 ½ cups (225 g) unbleached all-purpose flour
½ tsp salt
½ cup (115 g) cold unsalted butter, cubed
1/3 cup (75 ml) ice water

Filling

2 large red onions, peeled and cut into ½-inch (1 cm) rounds
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
8 cups (175 g) Tuscan kale, stems removed, leaves coarsely chopped (see note)
2 garlic cloves, chopped
8 eggs
1 cup (250 ml) 35% cream
½ cup (125 ml) milk
½ lb (225 g) Oka cheese, rind removed, diced

Preparation

Dough

In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. Form into a disc.
On a lightly floured work surface, roll the dough until 1/8 inch (3 mm) thick. Line a 10-inch (25 cm) cast iron pan or quiche pan with the dough. Refrigerate for 30 minutes.

Filling

With the rack in the bottom position, preheat the oven to 375°F (190°C).
On a non-stick or parchment-lined baking sheet, toss the onions with the oil and lemon juice. Bake for 20 minutes or until the onions start to brown. Add the kale and garlic. Season with salt and pepper. Mix well. Bake for another 5 minutes. Let cool for 10 minutes.
Meanwhile, in a bowl, whisk together the eggs, cream and milk. Season with salt and pepper. Arrange half of the vegetables and half of the cheese over the dough. Pour the egg mixture over. Top with the remaining vegetables and cheese.
Bake for 45 minutes or until the egg filling is set at the centre. Let cool.

Note

Tuscan kale can be replaced with regular kale in this recipe.

Tuscan Kale and Red Onion Quiche

Ingredients

Dough

Filling

Preparation

Dough

Filling

Note

Healthy Pick