Potato, Kale, Blue Cheese Quiche

Crust

  • 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.

Filling

  • 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.

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One comment on “Potato, Kale, Blue Cheese Quiche

  1. Lauren says:

    I was lucky enough to be a guest at this dinner and it was delicious!!

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