Cheddar and Kale Quiche

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.

Ingredients

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

Directions

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.

Crimini and Kale Casserole

This weekend I turned twenty three.  For some reason, I find that twenty three almost sounds older than twenty four, which I know makes absolutely no sense.  I blame it on that creepy Jim Carrey movie I saw a few years ago The Number 23.  (I do not recommend this film, as I recall, it was pretty terrible.)

Anyway this weekend was spent relaxing and catching up with some friends.  In fact this weekend was so relaxing, I didn't manage to snap any pictures of my eats.

Since I've failed as a photographer and this recipe falls into this month's theme so well, I thought I would share a dish I promised y'all a couple of weeks ago.

Crimini and Kale Casserole

To me casseroles are the equivalent of a warm sweater on a cool Autumn evening.  Easy and comforting, this casserole is loaded with sauteed kale, crimini mushrooms, and caramelized onions.  It is very satisfying in a hearty way, but still seems light enough to be appropriate for our not quite fall weather.

Ingredients

16 ounces 4% cottage cheese

1.5 large yellow onions, thinly sliced into half circles

3.5 tbsp butter

1 tbsp olive oil

2 sprigs fresh thyme

salt & pepper

pinch of cayenne to taste

12 ounces crimini mushrooms, sliced thinly sliced

8 cups kale, cleaned, trimmed, and chopped into ribbons

16 ounces whole wheat shell pasta

4 slices bacon, cooked and crumbled

2 ounces cheddar cheese, shredded

chicken stock (optional)

Directions

1.  In a large sauce pan melt the olive oil and 1.5 tbsp of the butter.  Once hot, add the onions and cook until caramelized (about 45 minutes).  Add the fresh thyme leaves, and salt and pepper to taste.  Remove from the pan and set aside.  Deglaze the pan with a little water or chicken stock.

2.  Next melt the remaining 2 tbsp of butter, and saute the mushrooms in batches, until most of the water has been cooked out of them.  Remove from the pan and set in a separate bowl from the onions.

3.  Deglaze the pan once again and add the kale, cooking until softened but still bright green, about 3 minutes.

4.  In a food processor combine the cottage cheese, caramelized onions, and cayenne, pureeing until completely smooth.  Season to taste with salt and pepper.

5.  In a large pot of boiling water,  cook and drain the pasta, leaving it slightly under done.  

6.  Preheat the oven to 350F.  Combine all of the ingredients (except the cheddar) and spread into a large baking dish (I used one approx. 9x17inches).  Sprinkle with the cheddar and bake for 15-20 minutes until casserole is heated through, and the top has lightly browned.

Be sure to check out all the fun over at Peas and Crayons!

Bacon. Need I say more?

Hey kids, I've just heard about another awesome blog party.  Tasty Tuesday!  I knew I had to join, it shares the moniker of the wonderful day when restaurants would come and sell stuff in my college's student center.  ( I still miss those fucking empanadas.)  Anyway, as far as I can see this party is the celebration of tasty recipes, and boy have I got some for you today.