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This quiche is made special with the addition of millet in the whole wheat crust.
Heat oven to 375°F. Grease 9-inch tart pan with removable bottom; set aside.
Combine flour, cornmeal, millet and 1/2 teaspoon salt in bowl. Cut in 1/4 cup Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.
Combine egg yolks and 3 tablespoons ice water in another bowl until well mixed; stir into flour mixture just until combined. If dough seems dry, add additional tablespoon ice water.
Press dough evenly onto bottom and up sides of prepared tart pan. Cover; refrigerate.
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling. Add shallots; cook 3 minutes or until translucent. Add garlic; continue cooking 1 minute. Add kale, rosemary and thyme leaves; cook 5 minutes or until kale is wilted and tender. Remove from heat.
Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well. Spoon kale mixture into prepared tart shell; pour egg mixture over kale. Sprinkle with shredded cheese.
Place onto baking sheet. Bake 35-40 minutes or until filling is set and top is browned. Let stand 15 minutes.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3772
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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