This summer on Sunday nights, I have started to use our left over CSA vegetables from the week before by throwing whatever we have extra of into a quiche. I love quiche. You can put anything into a quiche and it will taste great! I thought I would share this Sunday’s quiche with my mama’s, and a pie crust recipe from the Spectrum Organics Website that my friend Brie shared with me.
—————————————————————————————————————–
This Sunday’s Quiche:
Crust:
(Taken from Spectrum Organics website)
- 1-½ cup unbleached all purpose flour, plus little extra for rolling the dough
- ½ teaspoon salt
- ½ cup plus 2 tablespoons Spectrum Organic Shortening (or regular shortening), pinch off small pieces and chill in the freezer for 15 minutes
- 4 to 6 tablespoons ice cold water
- Fit your food processor with a metal blade.
- Measure the flour and salt into the processor bowl. Process for 10 seconds to combine.
- Scatter small bits of Spectrum Organic Shortening into the processor bowl, evenly over the flour. Process for about 15 seconds, stopping once to scrape down the sides using a rubber spatula, until the mixture looks like coarse crumbs. Measure your cold water into a cup.
- While the processor is running, slowly pour 4 tablespoons of the cold water into the feed tube.
Process for about 30 seconds, or until the dough has formed an elongated ball on one side of the processor bowl. You’ll hear a banging sound as the dough forms into this elongated ball. - Turn off the processor and feel the dough. It should be smooth and it should hold together completely. If it feels dry and is crumbly, you’ll need to turn on the processor and add another tablespoon or two of cold water and process until it holds together and feel smooth and not dry. Usually, you won’t need to add additional water, but sometimes the protein in the flour is a bit higher than usual and it will require a little more water, or if it is a particularly dry day you might need a bit more water. The more you make pie dough, the more you’ll know the feel that is perfect for a good pie dough. Remove the dough from the processor, and pat it into a thick disk, about 5″ round. Wrap it in wax paper or plastic wrap and refrigerate for about 30 minutes to chill and to let the dough rest – this makes it easier to roll out.
- Remove the dough from the refrigerator and set it on the counter for a few minutes to make it easier to roll. Sprinkle your counter top lightly with flour. Unwrap the dough, and place it in the center of the lightly floured counter top, then turn it over to coat with flour. Dust your rolling pin with flour, then use it to pat the dough into a round disk about 8″ in diameter. Roll the dough into a 14″ circle, rolling from the center out and using lighter pressure on the ends of the dough. Drape the dough over the rolling pin to transport the dough over the top of a deep dish pie plate. Gently press the dough into the pie plate, using you finger tips, overlapping the dough over the edges of the pie plate, pressing lightly to patch any breaks in the dough. Use scissors or a knife to trim the excess, allowing a 1″ overlap. Save the excess pie dough for either strips to cover your pie, or for a turnover or empanada. Fold the overlapping 1″ of pie dough up, evenly around the entire pie plate. Crimp it with your fingers or a fork.
- Pre-heat oven to 350 degrees.
- Pre-heat skillet, medium high heat.
Filling:
- 4 cups of Curly Kale
- 1 cup spring onions chopped
- 3 cloves of garlic
- 5 eggs
- 1/2 cup milk
- 2 cups of shredded cheese (any cheese will do, use your favorite!)
- 1/2 tablespoon of salt (for pinch measuring, I do this so I don’t use too much!)
- Black Pepper
- Chop onions and mince garlic.
- Pull the greens of the Kale off of their stalks, and rip into roughly 1×1 pieces. Put into a large bowl and spray with cooking spray oil – toss while spraying to make sure there is a thin coat on each piece. Add in a pinch of salt. Toss again to make sure salt sticks to each piece of Kale.
- Spray skillet with cooking spray.
- Saute onions and garlic. Add a pinch of salt so that onions and garlic sweat and get tender.
- Add Kale to skillet with garlic and onions.
- Cover and turn heat down to low – or if skillet is too hot take off burner.
- Every minute or so toss Kale in the skillet – cook until greens shrink down to half their size.
- Add mixture to pie crust, spread evenly.
- Put eggs, milk, a pinch of salt, and pepper (to taste) in a bowl and beat.
- Add 1 cup of cheese to egg mixture and stir.
- Pour egg mixture over Kale mixture already in pie pan.
- Bake for 15 minutes. Add the other cup of cheese to the top.
Bake for another 30 minutes, or until filling is firm and crust is flaky.
{ 5 comments }
