Kale Quiche
Easy to make Kale Quiche with a wholemeal shortcrust pastry.
Ingredients
Pastry
- 250 g Plain White Spelt Flour
- 250 g Plain Wholemeal Flour
- 125 g Butter
- 125 g Lard
- 6 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 200 ml Milk
- 250 g Cheese
- Mixed Herbs
- Salt and Pepper
- Paprika
- Chopped Kale - 2 handfuls
Instructions
- Pre-heat oven at 180° degrees.
- For the pastry add butter and lard to the flour and rub into until it resembles breadcrumbs. Add the pepper and stock and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there's less mess.
- Roll out to about 5mm thick and place in greased quiche dish. Mine is a large dish so if you have small dishes it will make 2 but you may need extra filling ingredients.
- Blind bake for 10 - 15 mins until dry and slightly golden.
- Mix the eggs with the milk and add to the pastry case.
- Add the seasoning and kale and spread out evenly.
- Top with the grated cheese, paprika and mixed herbs.
- Bake in the oven for about 35 - 40 mins depending on size of your dish. Serve your lovely kale quiche hot or cold.
