- 6 T butter, cut into small pieces
- 1 1/2 cups flour
- 4 T cold water
Using a fork, cut butter into the flour until you have a granular consistency. Add water, one tablespoon at a time, until you have one big ball of dough. You can either roll this out and place into a 10-inch pie pan, or my preferred method, simply press it into the pan until you fill it up and form a ridge around the edge.
- 3 eggs
- 1 cup milk
- A creamy blue cheese (I used Pt. Reyes Blue)
- Three small red or yellow potatoes
- A bunch of kale
- Half an onion
- Salt and Pepper
- Freshly grated parmesan
Saute onion in some olive oil and add sliced potatoes. Cook until both are soft, and add the kale to steam for just a second. Cover the bottom of the crust with crumbled blue cheese (Note: when you put the cheese on the bottom, it forms a moisture seal and keeps the crust flaky). Layer the potato, onion, kale mixture on top, and then pour the egg mixture over everything. Top with fresh parmesan. Bake for 35-40 minutes at 375 degrees.
The basic quiche recipe I used was taken from Molly Katzen’s The Enchanted Broccoli Forest.