Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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