This could be the easiest quiche you’ll ever make. Cook the pastry on the paper it’s rolled on and fill with delicious super-greens and cheese. You can switch up parsley or dill for mint, and kale for silverbeet or rainbow chard leaves.
PAN KALE AND FETA QUICHE RECIPE
Serves 4
1¾ cups plain wholemeal spelt flour, plus extra for dusting
1/3 cup finely grated parmesan
½ cup plain thick yoghurt
1/3 cup extra virgin olive oil
Quiche filling
5½ cups firmly packed shredded kale leaves
1½ cups fresh ricotta
8 eggs
½ cup milk
½ cup finely grated parmesan
½ cup chopped flat-leaf (Italian) parsley leaves
¼ cup chopped dill leaves
Sea salt and cracked black pepper
150g feta, broken into large chunks
- Preheat oven to 180C.
- To make the pastry, place the flour, parmesan, yoghurt and oil into a bowl and mix to combine. Roll the dough out between two sheets of non-stick baking paper until 2-3mm thick. Loosen the pastry on the paper so it’s not stuck to it, then discard the top sheet.
- Place the pastry and paper into a deep 22cm ovenproof frying pan, allowing the paper to overhang the pan. Bake for 15 minutes or until lightly golden.
- While the pastry is cooking, make the filling. Place the kale in a bowl and cover with boiling water. Allow to stand for 2 minutes, then drain. Place kale between absorbent kitchen paper and squeeze out any excess moisture.
- Place ricotta, eggs, milk and parmesan into a bowl and whisk to combine. Add the kale, parsley, dill, salt and pepper and mix to combine.
- Pour into the baked pastry shell, top with the feta and bake for 35-40 minutes or until just set.
Recipe extracted from One Pan Perfect by Donna Hay, HarperCollins, $55.
