Kale, spinach, and bacon quiche

with 2 comments


1 1/4 cups white flour

1 stick butter

A pinch of salt

1-2 Tbsp vodka

1-2 Tbsp water

Cut the butter into rough chunks and rub it into the flour and salt, leaving larger pieces of butter here and there, but trying to get all the flour buttered. Pour in a little vodka and water and mix gently till just moistened. Shape into a ball and chill while you prepare the filling.


1 bunch dinosaur kale, chopped or cut into chiffonade, stems separated from leaves

1/3 large box baby spinach leaves

1 medium yellow onion

1 large clove garlic

3 slices bacon

6 pullet eggs or maybe 4-5 regular eggs

About 1/2 cup soy milk

About 1/2 cup Port Salut cheese, cut into chunks

Olive oil





Fry the bacon on medium-high heat till crisp, then remove to a plate lined with a paper towel. Drain the bacon fat (leave a tiny bit in there for flavor) and add a bit of olive oil to the pan.

Add the onions and kale stems and cook till browned. Add the garlic and cook a minute or two, then add the spinach and kale leaves and pour a bit of water into the pan to braise. Stir and cook over medium heat until the veggies are wilted and cooked through. Turn off the heat and let cool (enough to keep them from curdling the eggs when they’re combined).

Beat the eggs, soy milk, and seasonings till well mixed, then stir in the chunks of cheese.

Preheat the oven to 400 degrees. Roll out the pie crust and pat it into the pan, then cover it in foil and blind bake it for 15-20 minutes, with a weight on top to prevent it from puffing (I used an 8″ cast-iron skillet). Remove it from the oven and take out the foil.

Crumble the bacon and mix the bacon and cooled vegetable mixture with the egg mixture. Pour into the pie crust, return it to the oven, and bake for another 30 minutes, until the filling is set.



Written by orata

September 29, 2008 at 12:11 am

Posted in recipes

Tagged with , , , ,

2 Responses

Subscribe to comments with RSS.

  1. […] that certain vegetable greens containing high levels of calcium such as collards, bok choy and kale, are often considered to have a bitter taste. With the exception of a small group of dissenters, […]

  2. […] tener relación con el sabor amargo de algunos vegetales verdes de hojas rizadas como las berzasy las acelgas. Con la excepción de un pequeño grupo, los ratones que participaron en el experimento se […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: