Deep Dish Quiche
Ingredients
The crust
-
1
pie crust
enough for one bottom crust
The filling
-
1 ⅓
cups
sour cream or crème fraîche
-
1 ⅓
cups
whole milk
-
7
eggs
large eggs
-
⅓
cup
unbleached all-purpose flour
-
1 ¼
teaspoons
salt
-
1 ½
teaspoons
crushed red pepper flakes
-
1 ½
cups
uncooked, well-chopped kale or collard greens
-
1
large
serrano chile, de-stemmed and minced (optional)
-
2
tablespoons
Dijon-style mustard
-
⅓
cup
roasted cherry tomatoes
Instructions
- Preheat the oven to 350°F (180°C) with the rack in the middle.
- Roll out the dough to about 13 inches and transfer it to a 9-inch springform pan.
- Chill the crust in the freezer for 15-20 minutes.
- Pre-bake the crust by lining it with parchment and filling with weights, baking for 20-25 minutes, then removing weights and baking for another 10 minutes until golden.
- In a large bowl, whisk the sour cream until smooth, then whisk in the milk.
- In a separate bowl, whisk one egg with flour until smooth, then gradually add the remaining eggs, straining this mixture into the milk mixture and whisking in salt, red pepper flakes, and serrano chile.
- Spread mustard across the bottom of the crust, then fold in the chopped kale into the filling.
- Pour the filling into the baked crust and top with roasted cherry tomatoes.
- Reduce the oven temperature to 325°F (165°C) and bake for 60-70 minutes until the center is set.
- Allow the quiche to cool for 5 minutes, then release from the pan and cool for a couple of hours before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
281
Total fat
18g
Total carbohydrates
19g
Total protein
10g
Sodium
587mg
Cholesterol
171mg
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