1pie crust doughyou can use a store-bought dough or homemade
6 eggslarge
½cupmilk
½cupheavy cream
1tablespoonolive oil
2cupskalepacked and massaged
¼yellow oniondiced
¾cupsun-dried tomatoes
1cupfeta cheese
1teaspoonrosemary
1teaspoonthyme
pinchsalt
pinchpepper
Instructions
Prepare your dough the night before and place in the fridge overnight.
In the morning preheat your oven to 350° F.
Roll out your pie dough onto a floured surface. You want this pie crust to cover the base of your pie dish and the sides. Roll until it is large enough and transfer into the pie dish. Push the dough into the corners and feel free to shape your edges or leave it with a natural shape. Using pie weights (or nix that if you don't have them) pre-bake your crust for 9 minutes in the oven.
Heat the olive oil on the stove on a medium heat. Add in the onions until they are translucent. Then add in kale, tomatoes, and herbs. Stir over the stove for another 2-3 minutes.
Separately in a medium bowl, whisk eggs, milk, cream, and seasoning until well combined.
Once the pie dough is pre-baked remove it from the oven and place on a heat-safe surface. Sprinkle half of your goat cheese on top of the dough, then layer on your sautéd veggies. Pour in the egg mixture over the veggies. Then finish with remaining cheese.
Bake the quiche for 45-50 minutes or until golden on top.
Remove from the oven and allow to cool a few minutes before serving.
Enjoy!
Notes
- Crust: Now, you can either buy store bought crust (this is what I did for this one) or you can make your own dough. I have a recipe here.
- Pie Pan: I always use a pretty pie dish for presentation, but any pie dish or baking dish would work fine!
- Milk and Cream: Don't have heavy whipping cream? Well, it might change the texture a little, but you can use just milk or milk alternative.
- Kale: I love adding greens into recipes to get in some veggies. If you don't have/like kale, feel free to swap this out with some spinach! It can make it more watery, so you might want to drain it before adding into quiche.
- Onion: I just cook this down enough that it's a little translucent. However, I do have a delicious caramelized version of quiche and this one would be great caramelized as well. - Sun-dried tomatoes: If you are not a sun-dried tomato fan, feel free to use fresh tomatoes. Just be sure to drain them. And you don't need to sauté them, you can just add them into the assembly when you are putting together the quiche.
- Feta Cheese: Feta is of course best when bought in blocks and broken up. However, the crumbles can also be bought and used. I used fat-free crumbles for our version and just adding an extra pinch or two of salt.
- Herbs: Fresh or dried, you can use either, but herbs are definitely a big component to a delicious quiche. Again, you can play with these. I just love the combo of thyme and rosemary. Either would be good solo. Or maybe some oregano, basil, and/or parsley would also be tasty.
- Assembling: Now, I assemble these in a very specific way as I like the cheese to be on the bottom near the crust and the top for that little melty or char. But for sure you should always add everything in (sans a little cheese) before you pour in the egg mixture. This makes sure everything is coated.
- Blind baking: Blind baking is baking the dough with nothing inside the actual pie but the dough. This is very important for getting the dough cooked all the way through. You can use a pie dough weight, beads and mesh bag, or dried beans and parchment paper. You can bake without it, but your dough may shift a bit. No matter what type of weights or no weights, you do need to blind bake it.