Close this search box.

CVap Quiche with Fresh Kale

This quiche with fresh kale, which was shared with us by the late Chef Jim Whaley, is fluffy and full of flavor. Fresh kale is 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.

Quiche Winston-Foodservice

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.

kale cooling

Drain the greens and cool, then remove stems and chop the greens into thin slices.

Cooking Veggies in pan

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.

quiche with fresh kale

Place in a Cook & Hold Oven and set at 170/10/:30.


Cool before cutting and enjoy!

quiche with Fresh Kale

Let's Talk! - Blog

  • This field is for validation purposes and should be left unchanged.

Follow Us

Recent Posts

Scroll to Top