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
2 oz butter
3 tbsp water
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
250 ml milk
2 eggs, lightly beaten

Recipe Directions for Kale, feta and sun-dried tomato quiche.

  1. Preheat your oven to 170 degrees celsius (340 Fahrenheit).

  2. You will also need a 20 cm quiche dish.

  3. First make your pastry.

  4. Sift the flour into a bowl, or if like me you have a food processor, into the bowl of that.

  5. Cut the butter into small squares and distribute in the flour.

  6. 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.

  7. 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.

  8. You should only need a couple of tablespoons (but it depends on the flour) before it all starts to come together.

  9. In the processor after a few pulses the pastry should come together as a smooth ball.

  10. Remove the pastry and wrap in cling-film.

  11. Chill it in the fridge for 30 minutes.

  12. For the filling.

  13. Beat the egg a little with a fork but don't mix with the milk.

  14. Measure the milk and crumble the feta into it.

  15. Season with some pepper.

  16. Heat the oil in a saucepan.

  17. Soften the onion for 5 minutes in the oil, don't brown it.

  18. Add the garlic and allow to cook for a minute or so.

  19. 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.

  20. Cook for 15 minutes on a low heat so the kale reduces down nicely.

  21. Now prepare the quiche. Take the quiche dish and butter it.

  22. 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.

  23. 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.

  24. Put a piece of greaseproof paper in over the pastry and fill with baking beans.

  25. Pop it into the oven, on the middle shelf, and leave for 15 minutes.

  26. 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.

  27. 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.

  28. 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.

  29. Put it back on the middle shelf of the oven and bake for 30-40 minutes.

  30. When it's beginning to go golden brown on top and it's set it's ready.

  31. 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

Nutrition Facts
Serving Size 188.7g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 67% Vitamin C 39%
Calcium 16% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in manganese
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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