Adapted from: Blue Apron
Serves: 4-8 (1 pie)
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
1 sweet onion, thinly sliced
3 garlic cloves, minced
1/2 bunch kale, de-stemmed and roughly chopped
olive oil
2 eggs
salt and pepper
130 g (1/2 cup) ricotta cheese
40 g (1.5 oz) goat cheese, crumbled
This is a beautiful quiche. I love making it for Easter "dinner" (it's really a late lunch). I also make this for dinner more often than for breakfast.
Use a crust of your choosing. I used this crust (photographed). Pie dough and crust can be daunting. This linked crust is beautiful and easy (albeit, requires prep time and wait time). I have not come across a suitable store-bought crust that even compares closely to homemade. So if you have the time and energy, I highly recommend a homemade crust.
I like this recipe because it is packed full of vegetables and is not too eggy.
Ingredients:
1 sweet onion, thinly sliced
3 garlic cloves, minced
1/2 bunch kale, de-stemmed and roughly chopped
olive oil
2 eggs
salt and pepper
130 g (1/2 cup) ricotta cheese
40 g (1.5 oz) goat cheese, crumbled
Directions:
1. Preheat the oven to 220 C / 425 F.
2. Partially bake a pie crust-of-choice (usually 15 minutes at 220 C / 425 F). Set aside.
3. In a large pan on medium-high, heat 2 tsp olive oil and add the onion, stirring occasionally for 5 minutes until it begins softening. Then add 1 tbsp of water and cook, stirring frequently until onion is tender and browning.
4. Meanwhile, in a large bowl, add eggs, salt and pepper and beat until smooth.
5. To the eggs, whisk in ricotta and 2 tbsp water. Set aside.
6. To the onions, add 3 tbsp water, garlic, kale, and season with salt and pepper.
7. Cook the vegetables stirring frequently 2-3 minutes or until kale has wilted and garlic is fragrant.
8. Incorporate the cooked vegetables into the egg mixture until just combined. Season with salt and pepper.
9. Fill the pie crust and sprinkle quiche with soft goat cheese.
10. Bake until cooked through--filling and crust will be lightly brown (18 - 20 minutes).
2. Partially bake a pie crust-of-choice (usually 15 minutes at 220 C / 425 F). Set aside.
3. In a large pan on medium-high, heat 2 tsp olive oil and add the onion, stirring occasionally for 5 minutes until it begins softening. Then add 1 tbsp of water and cook, stirring frequently until onion is tender and browning.
4. Meanwhile, in a large bowl, add eggs, salt and pepper and beat until smooth.
5. To the eggs, whisk in ricotta and 2 tbsp water. Set aside.
6. To the onions, add 3 tbsp water, garlic, kale, and season with salt and pepper.
7. Cook the vegetables stirring frequently 2-3 minutes or until kale has wilted and garlic is fragrant.
8. Incorporate the cooked vegetables into the egg mixture until just combined. Season with salt and pepper.
9. Fill the pie crust and sprinkle quiche with soft goat cheese.
10. Bake until cooked through--filling and crust will be lightly brown (18 - 20 minutes).
11. Serve warmed.
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