Q is for … Mediterranean Vegetable Quiche

Q is for … Mediterranean Vegetable Quiche – Candy Coated Culinista

Perfect for breakfast, lunch or dinner. These delicate little quiches are good anytime of day and taste of the Mediterranean.

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 30 min
Difficulty level is: Easy

Ingredients
• 1 tbsp butter
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk
• Pinch of sea salt
• Pinch of black pepper
• ¼ tsp Greek spices
• Handful of spinach
• 10 Kalamata olives pitted and chopped
• ¼ grape tomatoes, halved
• 1/8 cup red onion diced
• ¼ cup feta cheese, cubed
• ¼ cup cheddar cheese, shredded

Assembly
1. Preheat oven to 425°F.
2. Butter the dishes and set aside.
3. Using a medium bowl and whisk eggs, heavy cream, milk, salt, pepper and spices together.
4. In a separate bowl add vegetables and feta cheese and mix and place in dish.
5. Sprinkle the cheddar cheese on top and pour egg mixture over top.
6. Bake for 20 to 25 minutes or until quiche has set.
7. Let cool and cut into slices.

Tips

Please Enjoy

My thoughts
I know only three foods of dishes that start with a Q that I could make that wouldn’t entail me searching far and wide for peculiar and exotic ingredients. So I went back and made another quiche but crustless this time; eliminating the part of my last quiche that I didn’t love.

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Kale, Ham & Cheddar Quiche

Kale, Ham & Cheddar Quiche - Candy Coated Culinista

Kale, Ham & Cheddar Quiche – Candy Coated Culinista

For a ham lover I actually have prepared too much ham for Christmas dinner and surprisingly I couldn’t finish it all “Quelle Surprise”. I froze the leftovers and I chopped and cubed the ham thinking omelettes, but then I decided to make a quiche even though I’d be partaking alone as Mr. C. doesn’t care for Quiche.

Yield/Serving: 6-8
Prep Time: 1 hour
Cook Time: 45 min
Difficulty level is: Easy

Ingredients
Crust
• 1 ½ cups flour
• ¼ tsp sea salt
• 1 tsp sugar
• ½ cup (1 stick cold butter), cut into small pieces
• 4-5 tbsp ice water
Filing
• 1 ¼ cups kale
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• ½ cup ham
• 4 eggs
• 2 cups light cream 20% fat
• 2 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp black pepper
• Pinch of cayenne pepper
• 1 ¼ cups sharp cheddar cheese, shredded

Assembly
Crust
1. Mix flour, salt and sugar and combine in a food processor.
2. Add cold butter and pulse until butter is pea sized.
3. Add 3 tbsp of ice water and pulse to combine. Continue and add 1 to 2 tablespoons of ice water one tablespoons at a time pulsing until the dough comes together. Don’t over mix.
4. Roll out dough to fit in a deep dish pie plate.
5. Wrap in plastic and chill for 1 hour.
6. After an hour has passed remove dough from the fridge and place into pie plate and crimp the edges.
7. Preheat oven to 450°F.
8. Bake the crust for 8–12 minutes, with pie weights or dried beans on the bottom. (Increase the cook time if your crust is thicker.
9. Allow to cool.
Filling
1. In a saucepan steam kale until it wilted and drain, squeeze and pat dry. (Make sure all the excess water has been removed from the kale)
2. Reduce the temperature in the oven to 425°F.
3. Using a frying pan sauté onions and garlic in the butter until translucent.
4. Add in ham and kale in the last two minutes of the sauté and then let cool for 5 minutes.
5. Add the kale and ham mixture to the pie crust.
6. In a bowl beat eggs, and then add cream, salt, nutmeg, pepper and cayenne and whisk until well combined.
7. Ladle the egg mixture over the filling and add sprinkle the shredded cheese on top.
8. Bake for 15 minutes at 425°F.
9. Lower the oven temperature once again to 350°F and bake for 20-25 minutes, or until a knife inserted in the centre comes out clean.
10. Let cool for 30 minutes to allow quiche to set.
11. Serve in wedges.

Tips
• Ensure your crust isn’t too thick. Thick enough to support the weight of the quiche but not too thick that the dough doesn’t cook through.
• Serve with a fresh salad or soup.

Please Enjoy

My thoughts
I took a piece for lunch and it tasted great. Mr. C. even said that smells good, granted he didn’t try any. He thought the kale would make it taste bad, but to me it tasted just like spinach just a little more robust in flavour. My twp complaints were I didn’t have a food processor to make this easier on myself and the dough was too thick; next time I will ensure I roll my dough out thinner.

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