Kale, Feta and Sun-Dried Tomato Quiche. Recipe
Looking for an easy Kale, feta and sun-dried tomato quiche. recipe? Learn how to make Kale, feta and sun-dried tomato quiche. using healthy ingredients.
Submitted by benjaminridgway
Makes 4 servings
An excellent quiche with kale, sun-dried tomatoes, olives and feta cheese.
Recipe Ingredients for Kale, feta and sun-dried tomato quiche.
|4||oz wholewheat flour|
|70||g kale, washed and chopped|
|15||g black olives, halved|
|10||g sun-dried tomatoes|
|75||g onion, chopped|
|5||ml olive oil|
|20||g feta cheese, crumbled|
|2||eggs, lightly beaten|
Recipe Directions for Kale, feta and sun-dried tomato quiche.
- Preheat your oven to 170 degrees celsius (340 Fahrenheit).
- You will also need a 20 cm quiche dish.
- First make your pastry.
- Sift the flour into a bowl, or if like me you have a food processor, into the bowl of that.
- Cut the butter into small squares and distribute in the flour.
- Now, either rub the butter into the flour, try and do this fairly quickly to prevent the butter becomng too soft or blitz it in the processor until it looks like a sandy/breadcrumby mixture.
- Next add a tablespoon of cold water. If you're doing it without the processor then use a knife to cut through the pastry, encorporating the water into the flour and butter. For the processor version, just add the water down the funnel and pulse.
- You should only need a couple of tablespoons (but it depends on the flour) before it all starts to come together.
- In the processor after a few pulses the pastry should come together as a smooth ball.
- Remove the pastry and wrap in cling-film.
- Chill it in the fridge for 30 minutes.
- For the filling.
- Beat the egg a little with a fork but don't mix with the milk.
- Measure the milk and crumble the feta into it.
- Season with some pepper.
- Heat the oil in a saucepan.
- Soften the onion for 5 minutes in the oil, don't brown it.
- Add the garlic and allow to cook for a minute or so.
- Add the kale and stir to incorporate. You can add a tablespoon of water at this point so that the kale steams in the closed pan but I just add the kale straight from washing it and the water clinging to the leaves is usually enough.
- Cook for 15 minutes on a low heat so the kale reduces down nicely.
- Now prepare the quiche. Take the quiche dish and butter it.
- Roll out your flour to a circle, larger than the diameter of your dish so that there is enough to go up the sides and hang over a little.
- Once rolled out, drape the pastry over the quiche dish and lower it in so it takes the shape of the dish. Once it's in take a sharp, non-serated knife in one hand and holding the quiche dish up in the other cut the excess pastry off.
- Put a piece of greaseproof paper in over the pastry and fill with baking beans.
- Pop it into the oven, on the middle shelf, and leave for 15 minutes.
- After this time take it out, brush some of the beaten egg over the inside and then put it back in the oven for 5-10 minutes without the beans.
- Take the dish out, add the chopped tomato and halved olives to the kale mixture and pour this into the quiche case, flattening it down a little if necessary but not compacting it.
- Stir the beaten egg into the milk and pour this into the quiche case. The feta will come out last and sit atop your quiche.
- Put it back on the middle shelf of the oven and bake for 30-40 minutes.
- When it's beginning to go golden brown on top and it's set it's ready.
- This is a really tasty recipe, it makes enough for 4 and is delicious served with leek sliced and sautéed in a little olive oil with a clove of garlic and a couple of sliced mushrooms. Just add a little water after the initial sautéing and then put the lid on until the leeks are tender. I usually have one quarter for dinner and then the remainder, when cool goes into a container in the fridge for lunch and dinner for a couple of days.
Eggs, Main Dish
Serving Size 188.7g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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