Kale and Leek Quiche

Today I'm sharing a recipe for a Kale and Leek Quiche.  It is adapted from my Spinach Quiche.  The difference with this recipe is that I cook the leeks and kale on the stove top to soften them.  It is a simple recipe.  For the crust, I like to mix in some whole wheat flour.  For a more rich tasting dough you can use all all-purpose flour. 

Kale and Leek Quiche

Filling:

1 tbsp oil

1 leek, white part chopped

2 cloves garlic, minced or pressed

1/2 small bunch kale, chopped

1/3 cup light cream cheese

3 eggs

1/3 cup milk

1/2 cup cheddar, grated

1/4 tsp salt

1/4 tsp freshly ground black pepper

Crust:
Adapted from Food.com

1 cup whole wheat flour (for a more rich tasting crust, you could use all all-purpose flour)
1 cup all-purpose flour
1 tsp salt
1/2 cup olive or canola oil
1/2 cup cold water (I used water from the fridge)

Filling:

In a non-stick skillet, heat 2 tsp oil.

Add leeks and cook until softened.

Add garlic and cook until fragrant.

Add kale and cook until softened and wilted.

Add cream cheese and mix until melted and combined.

Remove from heat and allow to cool. (This would be a good time to make the crust)

In a large bowl, beat eggs.  Add milk, cheddar, salt, pepper and cooled kale mixture.  Mix well.

Crust:
Spray a tart pan with cooking spray.

In a large mixing bowl, add the flour and salt.  Mix together with a fork.

In a medium bowl, add the oil and water.  Whisk together until thickened.

Pour wet ingredients into dry.  Mix with a fork until combined.  If it is too dry, add a touch more water.

Transfer to a lightly floured surface.  Roll into a circle and transfer to prepared pan.  With hands, push the dough to cover the pan and to come up the sides.

Bake the quiche:
Preheat oven to 425 F.

Pour filling mixture into prepared crust.

Bake for 25 minutes or until filling is set.  Let cool 10 minutes prior to serving.