Alas, this fantastic quiche was gobbled up before we could train a camera on it. As such, the photo here is from La Tartine Gourmande, where we got the recipe in the first place.
We had a potluck to attend and thought quiche would be the perfect thing to bring and share. We needed to continue using both kale and zucchina from our CSA box, so this is the recipe we ended up using with our own slight modifications. The quiche was a HUGE hit, and even Gastronomike, who doesn’t typically like quiches much, gave it the thumbs up.
- 2 small zucchinis, julienned (.75 oz)
- 4 stalks kale
- 1 medium yellow onion
- 1/2 tsp cumin
- 5-6 small garlic cloves
- 1tbsp fresh cilantro, chopped
- 1tbsp fresh parsely, chopped
- 4 eggs
- 1/4 cup skim milk
- 1/2 cup heavy cream
- 6 oz grated cheddar cheese
- 1 store-bought pie crust
Preheat oven to 400 degrees. Wash kale and remove central stalks. Blanch kale in salted boiling water for 3 minutes. Squeeze out excess water and chop coarsely. Saute onion with cumin and garlic cloves (minced) for 5 minutes. Add zucchini, continue cooking for 10 minutes. Add kale and mix well. Place pie crust in 10 inch pie pan. Mix eggs, milk, and cream in bowl. Fill pie crust with vegetable mix. Pour egg on top of vegetables. Top with cheese. Bake at 400 for 40 minutes, or until knife inserted in center comes out clean. Let sit 10 minutes before serving.