February18

Some Egg Action :: Quiche with Kale, Sundried Tomatoes and Fontina

How did I spend my Saturday morning on this long holiday weekend?  A sunshine-filled run outside followed by blaring a few Whitney Houston songs (come on, you know you're listening to them as well), and baking up a gorgeous kale and sundried tomato studded quiche.  Quiche and I go way back...a love affair that was fostered by my grandmother Bebe whose famous cheddar cheese-onion quiche will make anyone's knees wobble.  In her spirit, I dreamt up a slightly more healthful quiche for a friend's baby shower a few weeks back and have been thinking about it ever since.  The toothsomeness of kale, rich in Vitamin C and fiber, the zesty kick of sundried tomatoes, creamy fontina and a wholesome crust made with rye flour.  Good, good stuff.  As a result, I am currently obsessed with rye flour and have taken to the task of experimenting with it in a variety of baked goods...from scones, to savory crackers, crusts and more.  It's a great high-fiber, low-gluten flour option that imparts flavor and gives a bit more depth to whatever you're baking.   

And with that, I'll be having another slice of quiche for tomorrow's breakfast...while rocking out to the beloved Ms. Whitney.

 

Oh, and if you're wondering, here are a few pics and the rest of the baby shower menu below...

 

quiche with roasted mushrooms, caramelized shallots & gruyere

quiche with kale, sundried tomatoes & fontina

tartine with fresh ricotta & apple-cherry compote

tea sandwiches with cucumber, radish, watercress & chives

blood orange tea cake with almond glaze

grapefruit & prosecco sparkler with earl grey & rosemary infused simple syrup

 

 

Quiche with Kale, Sundried Tomatoes, Fontina & Rye Crust

Serves :: 8

Ingredients

1 1/2 cups all-purpose flour
1 cup rye flour 
1 teaspoon salt
2 stick cold butter, cut into pieces
¼ cup water, pour in while food processor is running

1 tablespoon extra-virgin olive oil, more if needed

1 bunch of Tuscan or black dinosaur kale

1 cup sundried tomatoes, chopped

3 to 4 garlic cloves, minced

kosher salt and black pepper, to taste

pinch of red pepper flakes

3 large eggs

1/2 cup milk

1/2 cup heavy cream

6 ounces fontina cheese, grated

2 ounces Pecorino Romano or parmesan cheese, grated

Directions

Heat olive oil in a large saute pan over medium heat and cook kale for 5 to 7 minutes.  Add in sundried tomatoes  and garlic.  Season with salt, pepper and a pinch of red pepper flakes.  Saute for another 5-7 minutes.  Add a touch more olive oil if needed so garlic won’t burn.
Bake pie crust at 400F for 25-30 minutes until crisp and golden brown (cover with aluminum foil and some beans for weight).  Lower heat to 375F.  In a mixing bowl, whisk together eggs,  milk, heavy cream, fontina and Pecorino Romano or parmesan cheese .  Add in kale-sundried tomato mixture and gently stir.  Pour into blind-baked pie crust.  Bake for 30-35 minutes or until a toothpick comes out clean and dry.

Images :: Nourish

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posted: 02.18.12

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