Kale & Cheddar Quiche

Name: Kale & Cheddar Quiche
Prep time: 60 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: Crust; 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; Filling; 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

This quiche is made special with leafy greens and Cheddar cheese in a hearty whole wheat crust.

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60 min

Prep Time

1 hr 45 min

Total Time

servings

Ingredients

Crust

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

Filling

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

STEP 1

Heat oven to 375°F. Grease 9-inch tart pan with removable bottom; set aside.
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.
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.
STEP 4

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

Nutrition (1 serving)

290 Calories

19 Fat (g)

175 Cholesterol (mg)

620 Sodium (mg)

21 Carbohydrates (g)

2 Dietary Fiber

10 Protein (g)

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