Ingredients
Units
Scale
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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
