Kale used to be nearly impossible to find where I live, except for during a few months in the summer when the farmer’s market was open. Now it’s a year round staple (yay!), but I haven’t been able to shake the urge to stockpile it whenever I come across it. Especially lacinato kale (or black kale, or Tuscan kale, or dinosaur kale, whatever you want to call it), which is my one true love of the kale family. No disrespect to good old curly kale, but the leaves of lacinato kale are slightly sweeter (or slightly less kale-y, in a good way) and are perfect in salads, stir-fries, pastas, soups, and, yup, in quiche.
To be honest I’m more of a frittata girl in the every day, because why bother fussing around with pastry if you don’t need to? But then every time I DO bother fussing with the pastry I’m like, oh yeah, this is why.
This time I made a kale quiche with a spelt flour crust, and I think that the slightly sweet, slightly grassy flavor of spelt complements the kale perfectly. If you don’t have the time (or the desire — no judgement) to make your own pastry you could either buy a frozen pie crust (we won’t tell) or skip the crust altogether and simply butter your pie plate and sprinkle with bread crumbs to help separate the quiche from the plate. But if you do make the pastry, do yourself a favor and double the recipe so you can toss half in the freezer for next time.
Then, bring together all the glory of summer — kale, corn kernels, and cherry tomatoes, with fresh eggs, milk, and a nice sharp cheese. You’ll have yourself a kale quiche that’s great at any time of day, can be served at room temperature, and makes for a great packed lunch. What’s not to love?Print this recipe
Quiche can be served warm, at room temperature, or cold.
Pastry freezes well, so make a double batch and freeze half for the next time you make a quiche.
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