Quiche Lorraine receives a much needed facelift with the substitution of hearty curly kale leaves for the classic wilted spinach. The remaining ingredients stay true to the original with a sinfully buttery crust, sweet caramelized onions, crispy crimini mushrooms, and salty parmesan cheese. The combination is beyond delicious. —Kayleigh Houde | Cooking with Kale
recipe Quiche Crust (below)
white onion, thinly sliced
crimini mushrooms, stems removed and thinly sliced
Cut the quiche crust dough into sixths. On a lightly floured surface, roll each dough into a 7" diameter circle. With 1 tablespoon of the butter, lightly butter the inside of each dish, then carefully lay the dough over the top and tuck it into the corners. Cut off any excess.
Next, place the dishes onto baking sheets and fill them with pie weights. Place them in the oven for 15 minutes to par-bake. Remove them and allow them to cool.
Meanwhile in a medium-size saute pan over medium heat, melt 1 tbsp butter. Add the sliced onions and allow them to saute for 5 minutes. Next, add the sliced mushrooms along with a dash of kosher salt and black pepper, and allow them to saute for an additional 5 minutes, while tossing them frequently. Finally, add the sliced leaves of kale and allow them to wilt into the mixture for 2 minutes. Remove the pan from the heat and set it aside.
Spoon the mushroom-onion-kale mixture evenly into the six par-baked quiche shells. In a large measuring cup, add the eggs, parmesan, heavy cream, as well as the kosher salt and black pepper. Whisk the mixture until it's well combined.
Carefully pour 1/6 of this mixture into each quiche shell. Place the filled quiche back into the oven for 30-45 minutes, or until it no longer jiggles.
Remove the quiche from the oven and allow them to cool for ten minutes before serving.
In a food processor, add the flour, salt, and sugar. Pulse it a few times to ensure that the dry ingredients are well mixed.
Cube the cold butter, and add the cubes to the food processor along with the dry ingredients. Pulse the food processor eight times.
One tablespoon at a time, add the iced water through the feeding tube, pulsing the food processor once between each addition.
Take the dough out of the food processor, and quickly form it into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes, or for up to a week.