Make Ahead

Savory-Sweet Kale Quiche

March  5, 2011
0 Ratings
  • Serves 4
Author Notes

A simple recipe that combines everyday ingredients into an exceptional quiche. —adamnsvetcooking

What You'll Need
  • 1 Pie crust
  • 5 Whole eggs
  • 1/2 pound Cleaned and chopped kale (or 1/2 lb of frozen)
  • 1/2 Medium white onion
  • 3/4 cup Crumbled feta cheese
  • 1/4 cup Milk
  • 1/2 cup Currants, rehydrated in water
  • pinch Red pepper flakes
  • Salt and Pepper to taste
  • 1 tablespoon Olive oil
  1. Slice onion and place in pan with oil and allow to caramelize.
  2. Add kale, currants and red pepper flakes to pan and combine with onions. Saute until kale is soft. Cool to room temperature.
  3. In a mixing bowl combine eggs, cheese and milk. Whisk until mixture is homogeneous.
  4. Add contents of pan to egg mixture and stir until ingredients are evenly distributed.
  5. Pour final mixture into pie crust and bake (400F) until golden-brown on top ~40- 50 mins.
  6. Enjoy.

See what other Food52ers are saying.

  • Sagegreen
  • gingerroot
  • hardlikearmour
  • Dearinger

8 Reviews

Dearinger July 5, 2011
This dish was a great hit at brunch today and will be added to my repertoire.
I used soy Chorizo from Trader Joe's, chopped dried cranberries, cherries and blueberries.
I feel good dish with lots of flavor. Love it!
Sagegreen March 12, 2011
Delicious! Love the sweet sour combination. It has been overwhelming to try to follow all these entries. Wonder if this contest broke any records!
gingerroot March 6, 2011
I love the currants too! I've made a quiche in a brown rice crust that is similar to this using chard, cheddar and currants. YUM!
adamnsvetcooking March 6, 2011
I like the idea of the brown rice crust. I would give it a try...Do you have the recipe posted?
gingerroot March 6, 2011
Hi adamnsvetcooking, I used lapadia's brown rice crust, which I've linked here:
adamnsvetcooking March 6, 2011
Thank you gingerroot!
hardlikearmour March 5, 2011
I bet the currants are a nice surprise in this. Sounds yummy.
adamnsvetcooking March 6, 2011
They are like little sweet surprises :)