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Kale Quiche

December 30, 2014

Keep those leftovers

https://p.dw.com/p/1EDL2
30.12.2014 DW EUROMAXX Gericht, Grünkohlquiche im Croissantteig
Image: DW

Alternative filling: pumpkin or meat

2-3 croissants (ca. 200 grams)
100 grams whole grain or spelt flou
1.5 dl yoghurt or sour cream
1 teaspoon salt
2 eggs
water
500 grams chopped parsley stems mixed with oil in a blender
300 grams roast potatoes
100 grams cooked kale
Grated cheese
Nutmeg

Crust:

Combine croissant crumbs with spelt flour and salt in a mixer. Add half a deciliter of yoghurt and one egg. Mix until firm. Add water if necessary. Let rest for an hour.

Press dough into a round quiche pan. Use a fork to punch holes in the crust. Bake for 12 minutes at 175 degrees Celsius.

Filling:

Sauté ingredients in a pan. Season with with salt and pepper. Put the filling into the crust. Mix a deciliter of yoghurt, the other egg, and a pinch of salt and pepper and pour over the filling. Sprinkle with grated cheese and nutmeg.

Bake for 20-25 minutes at 175 degrees Celsius. Let cool for five minutes before serving.

This recipe comes to us courtesy of Søren Grimstrup, Head Chef of Rub & Stub Restaurant.