Posted February 18, 2013 by
I’ve been in love with quiche for as long as I can remember. I make it all the time. Seriously.
To me, quiche is the perfect food. It can be eaten any time of the day, you can make it a thousand ways, and it’s delicate yet filling. After years of messing around with different recipes I’ve settled on a couple of tried and trusted elements that I use over and over to create different variations.
The first foundation I reply upon is using a sheet of Pepperidge Farm’s Puff Pastry for the crust. I have no time to spend making my own pie dough, and forget buying premade pie crusts — there is simply nothing in the world like using puff pastry. Try it, you’ll see.
The second foundation I fall back on is the three eggs to one cup milk ratio. This is always my formula, no matter what other recipes may say. I seriously think you can make any kind of quiche, with any kind of ingredients, using this ratio and have it turn out amazing.
Okay, so here we go with the kale-potato recipe. I usually post photos of the cooking process but this recipe is one written on the fly, in response to a photo I posted yesterday. You’ll just have to use your imagination to picture the chopped kale, sizzling onions and whisked eggs.
Kale & Potato Quiche with Mozzarella
- 1/2 cup red onion diced
- 1 tablespoon olive oil
- 1 bunch kale, chopped
- 1 medium potato, boiled and diced
- 1/8 teaspoon red pepper flakes
- salt and pepper to taste
- 3 eggs
- 1 cup lowfat milk
- 3/4 cup shredded mozzarella cheese
- 1 package Pepperidge Farms Puff Pastry Sheets (the packages come with two sheets, so either double this recipe and make two quiches (you can freeze one for later) or only use one sheet. Just make sure you leave time for it to thaw before you begin cooking.)
Preheat oven to 375 and spray a pie dish with non-stick spray.
Begin by bringing a small pot of water to a boil. Meanwhile, peel and dice the potato and then add to the boiling water for 8 minutes. Strain and set aside.
Next dice the red onion and add it to the pan with the olive oil. While the onions are cooking on medium-low, wash and chop the kale into fairly small pieces. I usually sautee my onions until they begin to carmelize a bit, and then I throw in the kale. Cover on low, stirring every couple of minutes until the kale has reduced in size. Then add in the potatoes, the red pepper flakes and a bit of salt and peper. Stir the whole mixture together and let it cook a couple of minutes longer, before removing pan from heat and setting aside.
If you have kids you can let them help with the next two parts. Vera loves to help me in the kitchen. Here she is yesterday, sitting on the counter while we made this.
While the filling is cooling a bit in the pan, arrange your puff pastry sheet in the pie dish, pressing it into place and folding over the excess to make the crust. It’s okay if it seems a little floppy or if the quiche mixture covers some of it. During the cooking it will puff up and brown beautifully.
Whisk three eggs and one cup of milk (I always use nonfat because that’s just what we have in the house) together in a bowl and set aside for a moment.
Now dump the filling right onto the uncooked puff pastry that you’ve arranged in the pie dish. Next add the mozzarella on top and with a fork just kind of stir it gently into the filling. It doesn’t need to be mixed too thorougly. Finally pour the milk/egg mixture right on top of the cheese and filling and give it one more gentle stir with the fork to make sure the ingredients are spread somewhat evenly.
Cook at 375 degrees for 35-40 minutes, or until browned and puffy on top. Serve at breakfast with a side of fruit, or at lunch or dinner with a salad.