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Kale & Cheddar Quiche
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3/4 cup whole wheat flour

1/4 cup cornmeal

1/4 cup millet

1/2 teaspoon salt

1/4 cup cold Land O Lakes® Butter with Olive Oil & Sea Salt

2 large Land O Lakes® Eggs (yolks only)

3 to 4 tablespoons ice water


2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt

3 (about 1/2 cup) shallots, finely chopped

2 teaspoons finely chopped fresh garlic

4 ounces (about 3 cups) kale, ribs and stems removed, finely chopped

1/2 teaspoon dried rosemary leaves

1/2 teaspoon dried thyme leaves

1 cup Land O Lakes® Half & Half

1/4 cup sour cream

4 large Land O Lakes® Eggs, slightly beaten

1 teaspoon salt

1/8 teaspoon pepper

2 ounces (1/2 cup) shredded Cheddar cheese

How to make

  1. STEP 1

    Heat oven to 375°F. Grease 9-inch tart pan with removable bottom; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Press dough evenly onto bottom and up sides of prepared tart pan. Cover; refrigerate.

  5. STEP 5

    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.

  6. STEP 6

    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 Cheddar cheese.

  7. STEP 7

    Place onto baking sheet. Bake 35-40 minutes or until filling is set and top is browned. Let stand 15 minutes.

Tip #1

Run tip of sharp knife around outside edge of tart pan; carefully remove quiche from pan.

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