I absolutely loved the flavor of this Kale, Leek, and Baby Swiss Quiche from The Scramble. The savory tones of the leek along with the hearty pairing of the kale were just what we needed for a delicious, healthy, and filling dinner.
I would make this quiche again in a heartbeat, and I happily gobbled up the leftovers over the next two days for breakfast! It really was delicious enough to serve for a brunch or dinner with friends, and when your children clean their plates you know the recipe is a winner!
I actually didn’t use a crust for this particular quiche as we have been trying to watch our simple carbohydrate intake a little more this Spring. The directions below comply with a crusted quiche, but if you are going without, simply put the quiche in a 400 degree oven for 15 minutes, then reduce the heat to 350 for an additional cook time of 10 to 15 more minutes.
You’ll know your quiche is done when the edges begin to brown, and it appears to become golden and puffy. Do you have any favorite recipes that can be served anytime? I’d love to hear. Have a wonderful Wednesday!
1 (9-inch) unbaked pie crust (use wheat/gluten-free if needed), refrigerated or frozen
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
2 leeks, white and light green parts only, halved and thinly sliced (make sure and rinse thoroughly to remove any dirt) (about 3 cups)
1 tsp. minced garlic, (2 cloves)
1 head kale, Swiss chard or collard greens, stemmed and coarsely chopped (8 – 12 oz.)
1/2 cup nonfat or low fat sour cream or plain Greek yogurt
1 1/2 cups shredded baby Swiss or Gruyere cheese, (about 6 oz.)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried basil
Preheat the oven to 400 degrees (use the convection setting of your oven for more even browning, if you have it.) Unroll and press the crust into a tart or pie pan and trim the excess crust from the edges (unless you purchased a crust that comes in a pie tin). Bake it for 10 – 15 minutes until it is lightly browned. Remove it from the oven.
Meanwhile, heat a large heavy skillet over medium heat. When it is hot, add the butter and the oil, and when the butter is bubbling add the leeks and garlic. Cook for 3 – 5 minutes until the leeks are tender, and add the greens. Cover, reduce the heat, and steam them for about 5 minutes until they are wilted, and then remove them from the heat. Meanwhile, in a medium bowl, combine the eggs, sour cream, 1 cup of the cheese, the salt, pepper and basil.
Spoon the vegetables into the crust, top it with the egg mixture, stirring very gently to get the liquid to pass down through the vegetables. Top it with the remaining cheese, put it on a baking sheet and return it to the oven. Bake it for 25 – 30 minutes or until the top is puffy and golden brown. Let it cool for at least 10 minutes and serve it hot, warm or cold. You can cover and refrigerate it for up to 3 days, or cool it completely and freeze it for up to 3 months.
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
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