Kale quiche with corn and tomatoes and a healthy and delicious spelt pastry crust.
I have a bit of a hoarding problem when it comes to kale.
There are worse things you can hoard, really. And in my defence, it comes from all the years where there was an inexplicable kale shortage in my city, so whenever I saw it I’d frantically buy up All The Kale. But if you’re going to stockpile a leafy green, I do recommend kale. Kale is sturdy and can stand up to abuse and neglect. It can be tossed in the back of the fridge with loads of other produce piled upon it, forgotten for a week or so, until one day you notice a leaf poking up and think oh yes, oh crap, the kale, I really must do something with it.
Here are some suggestions in the event you’ve found yourself with a glut of kale: Kale Caesar with Roasted Chickpeas, Kale and White Bean Tortilla, One-Pot Lemony Kale Spaghetti, Kale and Walnut Pesto, Kale and Quinoa Salad, Kale and Butternut Squash Salad, Kale and Black Bean Breakfast Tacos, Garlicky Kale Salad with Mustard Croutons, Roasted Pumpkin and Kale Frittata, and, of course, Kale Chips. But you guys, we’ve never made kale quiche before, and that’s about to change.
As you can see, kale and I are good friends. And why not, with all that superfood power of the cruciferous family behind it. Kale is extraordinarily rich in micronutrients, dietary fiber, anti-oxidant and anti-inflammatory nutrients, and cancer fighting glucosinolates. It’s a good source of vitamin C, beta-carotene, manganese, and contains nearly twice the vitamin K (essential for blood clotting and also an important anti-inflammatory agent) than any other cruciferous vegetable (broccoli, cabbage, etc). Iron, magnesium, vitamin E, folate, and phosphorous are among the complement of vital minerals found in kale. And kale’s got fiber like whoah, which can be helpful for reducing blood cholesterol levels.
So let’s talk about this here kale quiche. When it comes to savory egg dishes, I’m truly more of a frittata girl. No pastry to fuss around with, one pan, easy peasy. But every once in a while I roll up my sleeves and do make pastry, and I’m always so glad that I did. Here I’ve made an all-butter spelt flour pie crust that you can zing together in your food processor in no time. I made myself a double batch and biffed the other half into the freezer so that next time the mood strikes I’m in quiche making business.
The grassy flavour of wholegrain spelt pairs perfectly with the bite of the kale, which is offset by sweet in-season corn (but frozen is totes fine too) and juicy tomatoes. And where would a kale quiche be without a bit of cheese, amiright? A bit of sharp cheddar goes a long way here in the flavour department.
Truly I think you’ll love this quiche for brunch, dinner, and yes, it does indeed make for a fine packed lunch. I took this to the office a few days recently and got oooohs and aaahhhs from my colleagues while I sat down to eat.
Hop on over to Oh My Veggies for the full recipe.
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