No matter what time of year it is, we can (and should) cook with amazing fresh vegetables. This quiche, which was shared with us by the late Chef Jim Whaley, is fluffy, full of flavor, and features fresh kale – one of our favorite nutrient-packed, leafy greens! The many nutritional benefits of kale include being an excellent source of antioxidant vitamins K, C, A, and it is also a good source of fiber, magnesium, potassium, iron, and more. It really is a superstar vegetable, and it plays a starring role in this recipe. If you’ve read our previous blog posts about how beautifully CVap® technology handles eggs and custards, you know the consistency of the finished quiche will be delicate and fluffy.
Recipe: CVap Quiche with Fresh Kale
- 1 bunch fresh kale (collard greens may be substituted if kale is not available)
- 2 spring onions
- 2 cloves garlic
- 1 pie crust, deep dish, frozen or homemade
- 6 fresh eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tbsp. olive oil
- Salt and pepper
- 1 fresh tomato, small to medium size
- 1/8 tsp. ground nutmeg
Blanch the greens in a pot of boiling water for five minutes.
Drain the greens and cool, then remove stems and chop the greens into thin slices.
Slice the spring onions and garlic cloves. Heat a sauté pan and add the olive oil. Wilt the onions and garlic in the sauté pan, then add the sliced greens and sauté together with some salt and pepper for seasoning until the greens are tender.
Dice the fresh tomato. Place the sautéed greens, diced tomato, and shredded cheddar cheese in the pie crust.
In a bowl, beat the eggs, milk, and nutmeg together. Pour the egg mixture into the pie crust.
Place in a CVap Cook & Hold Oven set at 170/10/:30.
Cool before cutting and enjoy!