Mushroom and Kale Quiche
Quiche is healthy and packed with a lot of flavour. This Mushroom and Kale Quiche uses a healthy pie crust made with yogurt. No fuss is what I like about this whole meal; served with a side salad, it is healthy for you. Growing up we had quiche minus the crust; also known as Italian frittata and you can certainly make this recipe without the crust.
If you are looking for a traditional French Quiche recipe go to: http://frenchcountryfood.com/recipes/entrees/quiche.html
Egg dishes are hearty and the mushrooms in this make it filling. More and more we try to do several days of the week as meatless. The vegetables are colourful and it is true that we eat with our eyes first. You can make this as a crustless pie; follow the same directions and ensure that you grease your pie plate. Put into a 350 F oven for the same amount of time.
You might like a cauliflower crust and refer back to : https://recipesatmytable.com/italian-cauliflower-egg-pie/
After you pulse the flour, salt, and crisco, add the yogurt.
Once the water hits the food processor, the dough comes together and here it is ready for the refrigerator.
After it rests, flatten it out and use extra flour for dusting.
The yogurt makes this dough smooth and pliable. It won’t crumble or tear.
Onto the pie dish it goes and ready for the oven. I still laugh at my edges, but it doesn’t have to be perfect.
I whisk the egg mixture.
The filling in the pan is golden now.
Put the filling into the precooked pie shell first.
Now pour the liquid into the quiche.
N
I wrap the edges of the crust in tin foil so that they don’t burn.
Out of the oven and it smells so good!!
Mushroom Kale Quiche
Healthy for you and great tasting!!
Ingredients
The Pie Crust
- 1 cup flour
- 1/2 tsp salt
- 2 tbsp Crisco Shortening
- 2 tbsp yogurt
- 2 1/2 tbsp cold water
The filling
- 1 tbsp olive oil
- 1 large onion
- 2 tsp Italian seasoning divided
- 1 red or yellow bell pepper chopped into little cubes
- 2 cups sliced mushrooms diced
- 3 whole eggs
- 3 egg whites
- 1/4 cup plus 2 tbsp grated parmesan
- 1 cup frozen kale
- 1 1/2 cups milk
Instructions
The Pie Crust
-
In a food processor pulse the flour and salt.
Add the shortening and yogurt and pulse until it looks like little peas.
Add water 1 tbsp at a time, until a ball forms.
Wrap dough in plastic wrap and place in the refrigerator for one hour.
The filling
-
Sautee the onion in the olive oil for a few minutes.
Add the red bell pepper and cook for another few minutes.
Sprinkle with half the Italian seasoning and add the diced mushrooms.
Continue cooking until soft and it should take on a little golden look.
Add strained kale at the end and cook until any liquid is absorbed.
In a medium bowl add the eggs, parmesan and the Italian seasoning, and whisk.
Now add the milk and whisk again.
The assembly
-
Remove the dough from the refrigerator and pat down using extra flour for dusting and rolling.
Always work from the centre out.
Place your pie crust into a baking dish and bake at 400 F for 8 to 10 minutes.
Remove the pie crust and place the filling on the bottom.
Pour the liquid over the filling.
Sprinkle with parmesan cheese.
Cook in a 350 F oven for 35 minutes.
Remove and let cook for about 10 minutes before slicing.
Serve with your favourite side salad.
Recipe Notes
I always have egg whites in cartons on hand.
To cut fat I have 0% or 1% milk. You can use whatever your family prefers.
Frozen Kale is a better bang for your dollar and the work is done for you.
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