Posts Tagged ‘leek kale feta quiche’

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I simply love this dish! It’s easy to prepare, chock full of many of my favorite things, and I love that you can serve it for breakfast, brunch, lunch or dinner. For breakfast or brunch, I like to serve it with a beautiful bowl of ripe berries or other fruit. For lunch or dinner, I’ll pair it with a simple side salad. It also fits with my long-time mantra: “eggs with anything.”  In the past, when I’d found dinnertime nearly upon me, the day having zipped by without a chance to run to the store of think of a meal, I would whip up an omelet or quiche using whatever ingredients could be found in my fridge. It’s a trick of the French, and it will never fail you.

But back to the quiche. I’ve made it using a regular as well as a gluten-free crust. Both hold up fine in this dish, so take your pick. Although the recipe below calls for kale, chard works equally well. You can also substitute goat cheese for feta, although I’m really in love with sheep’s milk feta at the moment. It doesn’t seem to aggravate my stomach the way cow’s milk products do.


Ingredients for the crust

1/2 cup all-purpose gluten-free flour

1/2 cup sorghum flour

1/4 cup almond flour

1/2 cup (1 stick) butter, chilled (or use coconut oil if you’re dairy-free)

1/4 tsp sea salt

2-3 tbsp ice cold water


Ingredients for the filling

1 tbsp extra-virgin olive oil

1 tbsp butter or ghee

1 large leek, trimmed, thinly sliced (white and light green parts only) and carefully washed

1 handful fresh kale, carefully washed, ribs removed and chopped into 1/2-inch strips

3 strips thick-cut quality bacon

1/2-2/3 cup feta cheese

A few tbsp fresh herbs, such as basil or oregano, chopped (optional)

4 large eggs

1 cup milk

Sea salt and fresh-ground pepper



Heat the oven to 375F.

In a medium-size bowl, whisk the flours and salt until combined. Slice in the chilled butter, and mix with the flours using a pastry cutter, two knives or your hands  until there are no chunks larger than pea-size. Sprinkle in a little ice water–1 tbsp at a time, and continue mixing until the dough holds together well. Scrape the contents into a 9-inch pyrex or ceramic pie dish and press the dough into the bottom and up the sides to form your crust. Bake in the oven for 10 minutes, then set aside.

quiche crust


While the crust is baking, fry the bacon strips over medium heat until cooked but still tender, not crisp.

Meanwhile, melt 1 tbsp butter or ghee with the oil in a large cast-iron skillet or similar pan over medium-low heat. Add in the leeks and cook, stirring occasionally, until the leeks are soft and turning a little translucent. Add in the kale, and cook until the kale has softened, about 2-3 minutes.
quiche leeks
In a separate bowl, whisk the eggs with the milk until thoroughly combined. Whisk in a few grinds of pepper and a pinch or two of salt, and the fresh herbs, if using.
quiche bacon layer
Arrange the leeks on the bottom of the quiche. Spread the cooked kale on top of the leeks as the second layer. Make the bacon your third layer. Pour the egg mixture over. Crumble the feta cheese over the top and place in the middle of the oven. Cook at 375F for 10 minutes, then reduce heat to 350F and cook for an additional 25-30 minutes or until the quiche is “set,” and the crust is golden brown.
Allow the quiche to cool for 5-10 minutes before serving.
quiche kale

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