Last week, my sister-in-law gave me a big bunch of curly kale. She made soup and didn’t know what to do with the leafy leftovers. Part of me wanted to demonstrate how to make kale chips in the microwave. But a bigger, more decisive (though greedy) part wanted to take the bounty home for cooking.
I haven’t made quiche in a while and why not? Haven’t a clue as it’s an elegant vehicle for leftovers of any kind. A savory crumb crust takes the place of a traditional base.
I love crust as much as anyone, but wasn’t in the mood. Instead, I buttered the pie dish and sprinkled it with gluten free bread crumbs. The crust bakes up into a lovely, soft wonder. If you’re without bread crumbs, a dusting of almond meal is delicious.
How much kale? A big bunch will do. When sautéed, what looks like a mountain of greens transforms into just the right amount for a savory pie. One thing that’s irresistible about this quiche: the crispy bits of kale that magically appear on the top crust.
It may be cold and snowy outside, but tell that to the birds. It’s amazing to hear the morning chirps this time of year. Makes me think warmer days are right around the corner.
It only sounds fancy. A savory crumb crust made from butter and gluten free bread crumbs couldn't be easier.
- Butter for greasing pie dish, a tablespoon or so
- 1 cup gluten free bread crumbs
- 4 tablespoons olive oil
- 1/2 cup chopped onion
- 5-6 cups curly kale, stems removed and torn into small pieces
- 1 cup grated carrots
- Sea salt to taste
- 1 cup grated cheese, optional
- 3 large eggs, lightly beaten
- 3/4 cup heavy cream
- Pinch of turmeric, optional
- Hint of nutmeg, optional
Generously grease a 9-inch pie dish. Sprinkle with bread crumbs and shake dish, like you'd prepare a cake pan.
Sauté onion, kale, and carrots in olive oil. Season with sea salt as needed.
Transfer kale mixture to prepared pie dish. Top with grated cheese if you like.
Preheat oven to 350 degrees.
Whisk eggs with cream, adding turmeric and nutmeg, and pour slowly into pan.
Place prepared quiche on a cookie sheet and bake for 30-35 minutes, until firm in center.