Kale Quiche
December 30, 2014Alternative 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.