Kale And Onion Quiche Food

KALE AND ONION QUICHE

Steps:

• Preheat oven to 425-degrees F.
• Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
• In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
• In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
• Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
• Bake for 30-40 minutes or until set.

CHEESY KALE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
• Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
• Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.

KALE , ONION AND "BACON" QUICHE

Steps:

• Preheat oven to 375°F
• If pie crust is not pre-baked, use baking beans or weights and pre-bake crust for about 5-10 minutes, then remove from oven.
• Meanwhile, heat olive oil in a large pan over medium heat. Add onion and garlic, and saute 3 minutes. Add kale strips, and saute another 3-4 minutes.
• Season this mixture with salt and pepper. Let cool.
• In a mixing bowl, mix eggs, cheese, milk, flour and liquid smoke, if using. Add imitation bacon bits and stir. Add this mixture to the kale, onion and garlic, and pour everything into the pie crust.
• Place quiche in oven and bake for 35-45 minutes or until set and nicely browned on top.

GOAT CHEESE QUICHE

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
• Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
• Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.

CHEESE AND ONION QUICHE

Steps:

• place the flour, oats and salt in a mixing bowl and rub in the margarine until the mixture resembles bread-crumbs.
• add the water and mix to a firm dough.
• turn onto floured surface and need lightly until smooth.
• roll out and use to line a 20 inch flan dish.
• chill for 15 minutes.
• meanwhile make the filling.
• heat the oil in a pan; add the onions and fry gently till transparent.
• mix the eggs and milk together, then stir in the cheese and onions salt and pepper to taste.
• pour into flan case and bake in a preheated oven, 190 or 375, for 30-35 minutes.
• serve hot or cold with salad.

ONION CHEDDAR QUICHE

Steps:

• Saute onions in butter.
• Beat eggs & add milk, salt, pepper, basil and onions.
• Divide cheese in half, and spread evenly in bottom of each piecrust.
• Pour milk mixture over cheese in both pies.
• Bake at 400 degrees for 35-40 minutes.
• Allow to set 5 minutes before serving.