This past Tuesday was the first anniversary of my blog. It seems impossible that I’ve been blogging for an entire year. To be quite honest, when I started greenhorn gourmande, I kind of assumed that it would fall by the wayside like so many other hobbies. Example: I just finished crocheting a scarf I started FIVE years ago...yeah...
Anyway, I’m really glad that I stuck with it. This blog has served me well: as a creative outlet, a handy recipe guide for all of my favorites, and a way to share my passion for cooking. As of today I can say that we are:
OVER 9,000! (page views)
I apologize for nerding out... I think I’d better move on to today’s recipe:
Cheddar and Kale Quiche
This was my third attempt at a quiche. The first time was over two years ago when I was just starting to tentatively dip my toes into the shallow end of cooking. Looking back I realize that it was an incredibly ambitious recipe, although the end result was tasty (if somewhat liquidy), the overall experience was incredibly frustrating.
The second attempt was only a few months ago, but I ran into the same problem- the damn thing would not set! Liquidy quiche once again reared it’s watery head. This time around I fully knew what I was up against, and I managed to taste the sweet taste of success vis à vis a fully set quiche.
The cheddar kale combo is definitely a winner, and the crust is so easy to make. The kale really shines in this dish, particularly the crisp bits on top which are essentially kale chips. This cheesy pie comes together in a little less than an hour, making this quiche a feasible weeknight treat.
Cheddar and Kale Quiche
Adapted from Eat.Drink.Love.
3/4 cup old fashioned oats
1/2 cup all purpose flour
1 tsp garlic powder
3 tbsp butter
1.25 cups 2% milk
4 large eggs
1 tbsp olive oil
3.25 ounces cheddar cheese, grated
2 cups kale, chopped
2 cloves garlic, minced
3/4 tsp kosher salt
more salt and pepper to taste
pinch of curry powder
1. Preheat oven to 400F. To make the crust, put the oats, flour, salt, and garlic powder in the bowl of a food processor and pulse to combine. Add in the butter and pulse until you get a pebbly-like texture. Add a quarter cup of the milk and pulse a few more times to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Butter a nine inch pie pan press crust into the dish. Bake for about 7-9 minutes and set aside.
2.To make the filling, heat the olive oil in a non-stick pan. Add the garlic and saut until fragrant. Add the kale and cook until wilted seasoning to taste with salt and pepper.
3.Reduce the oven heat to 350F. In a large bowl or measuring cup beat the eggs and add the, milk, cheese, and salt and pepper to taste. Spread the kale evenly along the bottom of the crust and top with the egg mixture. Bake for about 30-35 minutes or until golden brown.