Cabbage season is starting… so kale is for sure on my menu again! If it is not for the lovely green smoothies, it is for this lovely vegetarian quiche with an Italian twist!
Kale is a very nutrient rich vegetable, it contains a high amount of vitamine K, A and C, manganese and coppers. It also provides a good amount of vitamine B6, E and B2, fiber, calcium and potassium. And that is not all there is to it!
Cabbage and especially kale are part of a healthy diet and lifestyle. Luckily for us it is a very versatile vegetable, so you can put in on the menu frequently during the months to come!
Ingredients
- 1 sheet quiche dough
- 150 gr kale
- 1 scallion
- 8 sundried tomatoes
- 1 tbsp capers
- 1 tsp oregano (dried)
- 3 eggs
- 60 ml oatmilk
- 125 gr gruyere grated
- 1 tbsp mustard
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp coconut oil
Instructions
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preheat the oven to 180 degrees Celcius fan-mode
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finely chop the kale and cook for 2 minutes in boiling, lightly salted water
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rinse the capers and drain well, roughly chop them
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cut the scallion and sun-dried tomatoes in small slices
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grease your tart case (20 cm, preferably with loose bottom) with deodorised coconut oil, or use parchment baking paper. cover with the dough and gently press the dough against the sides of the case
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whisk the eggs with the oat milk, mustard, salt and pepper
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grate the gruyere cheese and add to the egg mix
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cover the dough with the sun-dried tomatoes, capers, scallion, oregano and kale
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pour the egg mixture on top and put in the oven for 30 to 45 minutes. If the quiche browns too quickly, cover with aluminium foil
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you can also make 4 small ones instead of 1 large one
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