A delicious blend of kale and provolone is baked over a buttery crust making this a must for spring gatherings!
Every industry has its trends. For the food industry, it runs roughly…the latest in fusion. The latest in cava. The latest small plate confections. The latest in Meze. The reinvention of the tapas. Keeping track of dozens of new wine regions, and being the first to spot the next revelation in varietals. Then, of course, keeping tabs on who’s in and whose out as the next Celebrity Television Chef, and who’s gunning to take her or his position.
That is, of course, where the glitz and glam is to be found – feeding people’s sense of the New, rather than catering to finer notes of their palates.
Dita von Teese remarked, quite succinctly, that “People who follow all the rules and chase every trend tend to be forgotten.” By extension, trends themselves also tend to fade almost as quickly as they appear, bursting in and out of existence with each shift of the general public’s notoriously short attention span, and, of course, every industry has a notoriously cutthroat regard for those not currently ‘going viral.’ To quote Ms. Teese’s ex, “They love you when you’re on all the covers, when you’re not then they love another.”
That is the very definition of a vicious cycle.
This is of course why for the classicalist, it’s plain to see why names like Homer, Cervantes, Moliere, and Dante stand like giants, weathering the passage of time, even as each generation of daily bestsellers wax and wane like waves crashing against the shores. Occasionally, those waves produce a Doyle or a Hawthorne, who resist fading alongside the fashionable, and instead, like demi-gods, remain timeless.
They resist the call for the trendy and the fashionable.
I know it might sound odd, but every once and while, like a singer returning to the ‘standards,’ it’s honestly just ‘fun’ as a recipe developer to return to what I’ll call ‘culinary standards.’ .
For example, few things are as classic to a home kitchen as the perennial ‘quiche.’ Once a mainstay of home cooking, this savory pie is now often regarded as ‘old fashioned’ alongside a plethora of other similarly delicious ‘home and hearth’ recipes.
However, let me give you an example. I make no secret of the fact that the morning is the highlight of my day, in particular my first cup of coffee and my light breakfast – pure highlights. Sitting beside the bay window, lit up with fresh morning light, and either page through a magazine or novel with my coffee is, to put it plainly, blissful.
Now, add to that equation a buttery crust, warm eggs, sautéed kale, and shredded provolone cheese. Yes, sometimes life really can be just that good, and this is one of those times. Just the thought alone is enough to take the edge off of a long night spent in front of a word processor.
The nice thing about a quiche is that it can be put together ahead of time, and then simply heated up right in the toaster oven, saving valuable time and effort in the morning.
To start things off, we prepare the crust, which is equal parts butter and shortening. Then let it rest in the refrigerator and prepare the greens. Just sautee the kale leaves with some garlic and onions, and let that cook down. After that, let them cool before adding in the eggs.
Once it was ready, I whisked the kale in with beaten eggs and cheese then poured it right over my crust. Then cook.
Kale and Provolone Quiche
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons butter, cold and cubed
- 4 tablespoons shortening
- 3–4 tablespoons ice water
For the filling:
- 5 eggs
- 2 tablespoons whole milk
- 2 cups kale leaves
- 1 clove garlic, grated
- 1/2 white onion, finely chopped
- Salt and Pepper to taste
- 1/2 cup grated sharp provolone cheese
- Parmesan cheese for spinrkling
Instructions
- In a medium bowl, whisk together flour and salt. Add butter and shortening then combine with a pastry blended until pea-sized crumbs form. Add ice water 1 tablespoon at a time until a soft, pliable dough forms. Wrap in clingfilm and let rest in the refrigerator for 10-15 minutes.
- In a medium saucepan over medium heat, drizzle olive oil in the pan. Add the garlic and onions once the oil has heated. Cook the onions down until they are clear. Add the kale leaves and toss as it begins to cook down. Sprinkle generously with salt and pepper than remove from heat and let cool.
- Preheat oven to 350 degrees F.
- Roll out the dough onto a well floured surface and fit into an 8-inch tart pan or pie plate if you desire. Trim the edges and blind bake for 8-10 minutes. Remove the crust and let rest while preparing the filling.
- In a bowl, whisk together 5 eggs and milk. Beat until slightly frothy on top. Add in the cooled kale and provolone cheese. Pour the batter into the prepared tart shell and sprinkle generously with grated Parmesan.
- Bake the quiche for about 40 minutes or until the crust is golden around the edges and the filling has set.
- Let rest on a cooling rack for about at least 10-15 minutes before serving.
- Category: Breakfast
Simple, timeless perfection.
Kale is such a nutritious and wonderful green. From breakfast recipes to energy drinks, this versatile vegetable offers so much. Need more convincing on why you should add more kale to your diet? Check out these 26 Science-Backed Health Benefits.
Enjoy with Love!
[email protected]'s Recipes says
I am jealous that you can get FRESH kale at this time of year. The quiche looks droolworthy!
Karen says
That looks delicious, and your description of your morning sounds blissful compared to my drinking coffee standing at my bathroom mirror, and eating a quick piece of toast before dashing off to work. I guess I could get up earlier….
You write so beautifully!
Chiara says
What a tasty recipe, provolone is perfect for quiches! have a nice weekend Catherine, a warm hug, xoxo
Liz says
Definitely timeless! And so lovely with kale and provolone for a change of pace.
Big Daddy Dave says
Catherine, My wife would love this dish, but I’m not much of a quiche guy myself… Maybe she can make it for guests or her girlfriends. Take Care, Big Daddy Dave
Louise says
At the root of all trends, there are classics, Catherine. You have presented a gorgeous Quiche worthy of seconds.
Thank you so much for sharing, Catherine…Enjoy the rest of your weekend:)
★★★★★
Jacqueline says
I am going to have to try adding Kale to my quiche! People ruined me on kale with an awful smoothie, but I have found I love it roasted and in salads, so I am sure it would be great in quiche! It truly is a comfort food.
swathi says
Delicious, love this kale provolone quiche. New design change looks awesome.
Shashi @ RunninSrilankan says
Dear Catherine,
Your quiche is GORGEOUS! Even though quiche is considered a classic and a staple in some homes, it’s something I’ve never quite mastered. Your step by step instructions are making me confident enough to try my hand at it again!Happy Monday to you!
Julie | This Gal Cooks says
This is one gorgeous quiche, Catherine! Please pass a slice to me. 🙂
Nutmeg Nanny says
This quiche is gorgeous! I want a slice for breakfast tomorrow 🙂
Petro @ Creative Homemaking says
A delightful recipe! I love the idea of combining provolone and kale in a quiche, a few of my favorite ingredients!
Dottie Sauchelli-Balin says
Dear Catherine,
A beautiful healthy and mouthering recipe, dear Catherine. I love provolone cheese and I am learning to like kale. Not a fan but I am trying. I think I could sub spinach in its place. Love quiches and they are so easy and yet so yummy. When my dad had his Italian Speciality store in Astoria many years ago he would have the huge Provolones hanging from the ceiling next to the Prosciutto and the Salamis. What an aroma that would be going into the store. Thanks for sharing and bringing back lots of great memories of my dad’s store. Happy Mother’s Day dear friend….enjoy your day!
Hugs Dottie 🙂
Jess says
Wow! This looks and sounds so amazing!!
I would love for you to share this with my Recipes, Crafts, Tips and Tricks Facebook group: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Miz Helen says
Your Kale Provolone Quiche will be a big hit here at the Cottage.! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
Miz Helen
Natalie says
I love quiche! And this one looks delicious. It’s definitely quiche season now, you just can’t beat a slice of home made heaven 🙂
http://natalieslife.com/2016/05/slow-cooked-asian-pulled-pork
Gloria @ Homemade & Yummy says
Congratulations….your post is featured in this weeks Friday Favorites Linky Party!!
http://homemadeandyummy.com/friday-favorites-week-320-mealtime/
Be sure to share via your social media….and thanks for linking up!!
Amy @ Ms. Toody Goo Shoes says
I share your love of morning, and that first cup of coffee! This quiche looks heavenly! I will be featuring it tomorrow night on Best of the Weekend! Thank you for linking this, and your other amazing recipes at BOTW!
Federica says
Una quiche veramente gustosa!!!!
April J Harris says
I agree with what you said – returning to home and hearth occasionally is very satisfying from a culinary point of view – and I agree with Dita von Teese too. Your Kale and Provolone Quiche won’t soon be forgotten, that is for sure! The flavour sound lovely and what a beautiful quiche! Thank you for sharing it with us at the Hearth and Soul Hop. It’s one of my featured posts this week 🙂