I’m writing this post from Sydney, Australia! I probably forgot to mention it, but I’m going to be here for 3 weeks. Lucky me, right? I’m still getting adjusted to the time, so forgive me if this post isn’t totally coherent. Since I’m out of the country and without a kitchen, I won’t be posting much in the next few weeks, but I do have a couple of posts that I got ready before I left so as not to abandon you.
This kale quiche came about while I was trying to empty my fridge before we left. I had kale, eggs, milk, a little Gruyère cheese, and leftover pâte brisée in the freezer, so a quiche was inevitable. Plus, after seeing this quiche awhile back, I’ve been dying to put kale in a quiche.
The great thing about quiche is that you can put anything you want in it and it’s a great way to use up any leftover veggies or cheeses that you have. These days, I always seem to have a little kale in my fridge. Any lonely leaves usually get tossed in my juicer, but this time I tossed them in this quiche. Not only is the kale tasty and nutritious, but also you can plop it in raw, which I love.
If I had had some fresh thyme, cream, or more cheese in my fridge, I would have used it, but I made due with what I had and it still hit the spot. It’s wonderfully simple, rustic, and delicious and was the perfect last dinner before heading to Australia.
1/2 recipe Pâte Brisée (recipe here) or your favorite pie dough
1 cup whole milk (or if you have it 1/2 cup milk and 1/2 cup cream)
2 large eggs plus 1 large egg yolk, room temperature
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper to taste
1 cup grated Gruyère cheese
1 cup packed chopped kale leaves
On a lightly floured surface or in between 2 sheets of plastic wrap, roll out the Pâte Brisée dough to a 12-inch round, about 1/4 inch thick. Fit the round of dough into a 9-inch tart pan, being careful not to stretch or pull the dough. Trim any excess dough by rolling a rolling pin over the edges of the pan. Pierce the bottom of the tart shell all over with a fork and then place in the fridge or freezer until firm, about 30 minutes. Heat the oven to 375 degrees while the tart shell chills.
Once firm, line the tart shell with parchment paper and fill it with pie weights (I used dried beans). Bake for 30 minutes, until the shell has set. Then remove the pie weights and parchment paper and bake for another 5 to 10 minutes, until the bottom of the crust looks dry, but is not yet golden. Set aside on a wire rack and let cool slightly.
In a medium bowl (I use a glass measuring cup, which makes it easy to pour the custard into the tart shell), whisk together the milk, eggs, and yolk until combined. Then whisk in the nutmeg and season with salt and pepper.
Place the tart pan on a rimmed baking sheet. Sprinkle the bottom of the tart with half of the Gruyère cheese, then with the chopped kale leaves, and then with the remaining half of Gruyère. Carefully pour the custard over the cheese and kale. Bake for about 30 to 35 minutes, until the center is just set. Cool for at least 10 minutes before serving. Serve warm or at room temperature.
Makes one 9-inch quiche.