Kale and Blistered Tomato Quiche

Kale and Blistered Tomato Quiche Confession 1: I often talk to my ingredients while cooking. Confession 2: I have zero cooking / baking training aside from what I have seen on t.v. or read in the pages of my well-loved cookbooks. Why am I telling you this? Well, last Sunday I was making dough for the quiche crust we were to eat later that morning at Sunday Breakfast. Armed with a pot of coffee, I dove in head first. I mean, seriously, how hard can it be? It's only 5 ingredients! Piece. Of. Cake. Right?! Wrong. Oh so wrong. I started out ok, but it was a crumbly mess when I stuck it in the fridge and not much better when I pulled it out an hour later. I couldn't get it to stick - at least not to itself. Looking alternately at the crumbles and the clock (we're eating in 2.5 hours - the quiche takes roughly 1.5 hours to complete from the time I get the dough in the pan to when it is ready to eat - zero cushion) the clock and the crumbles, I wonder how I got myself into this mess. The worst part is that I was so sure of my ability to make a crust that I didn't buy any pre-made backups when I was at the store; so if it doesn't work, we're having a frittata - or scrambled eggs. This calls for a cookie. Cue indulgent bite of a banana oatmeal chocolate chip cookie (BOCC cookie) and a large swig of coffee. That will make anyone feel better.
cookie and coffee

A cookie intended for dessert and a coffee turned latte (cafe au lait, actually) with a little foamed soy milk is the perfect companion to an early morning quiche dough pep-talk.

Sidenote: the little man had been using my rolling pin as a sword or wand the night before which necessitated a 5-minute hunt for the darn thing. I eventually found it tucked ever so nicely into our nice white chair in the front room. Silly me. That's obviously where it belongs! Five minutes and a really long quiche dough pep-talk later, I have the crumbling dough wrapped around the rolling pin and go to lay it in the pan. I'm off by about 5 inches. There is no way the dough will survive a second move. Emergency surgery must be performed. With expert precision (and a continuing of my quiche dough pep-talk), I removed the excess dough from the left and attach it to the uncovered areas on the right. I'm still short! You have got to be kidding me! I guess it does look rather plump in some areas. Press, smooth, flatten, press, smooth, flatten, repeat, repeat, repeat. 15 minutes. That is how long it took me to get the dough rolled and surgically positioned in my pie pan. Bonus: the quiche crust took twice as long to pre-bake as it should - I still have no clue why. Despite the missteps, miscalculations, and numerous food fumbles, the quiche was delicious. Four adults and one toddler nearly polished it off along with a parfait buffet, roasted asparagus, turkey sausage, and those BOCC cookies I was eating earlier in the morning. Kale and Blistered Tomato Quiche III At the end of the day, Sunday Breakfast was saved and I learned 2 valuable lessons:
  1. Talk to your food; it works - even if it does make you sound a little crazy
  2. Don't give yourself an easy out (like backup pre-made dough) - you won't learn nearly as much that way and won't have half the fun.
Have you had a kitchen blunder that you turned into a success? What's your secret? PS: The recipe below only calls for 1 1/2 cups of cherry tomato halves. This is because my family isn't a huge fan of the red beauties. I would happily bump that up by 1/2 a cup or more if it was just my mom and I indulging.

Kale and Blistered Tomato Quiche

A delicious quiche sure to entice even the staunchest of veggie-haters to give it whirl. My husband doesn’t like the bitter crunch of raw kale but sauteed and then baked, he will happily eat this nutrient-rich fall veggie. I like to serve it with a side of roasted asparagus and turkey sausage.

  • 4 cups chopped kale
  • 1/2 white onion, diced or thinly sliced
  • 3 cloves garlic, minced
  • 1 1/5 cups cherry tomato halves
  • 3 tablespoons olive oil
  • 1 1/2 cups heavy cream
  • 3 eggs
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 - 3/4 cup shredded mozzarella or gruyere
  • 1 partially baked pastry crust

Preheat oven to 350 degrees and position a rack in the middle.

Heat the olive oil in a large pan over medium-high heat. Add the kale and cook until wilted, about 2 minutes, stirring occasionally. Add the onion and garlic and cook another 2-3 minutes. Add the tomatoes and cook stirring frequently until the tomatoes are wilted and slightly blistered.

Remove from heat and place on a baking sheet or plate to cool.

In a medium bowl, combine the half-and-half, eggs, salt, and pepper. Whip together using a fork.

Once cooled, place the kale and tomato mixture in the bottom of the pie crust and spread to evenly distribute. Pour the egg mixture on top of the kale and tomato mixture and sprinkle with the shredded cheese.

Gently stir to combine all the ingredients.

Place on the prepped quiche on middle rack in the oven and cook for 45 minutes. The eggs should be set and the top should be a golden color.

Let cool for 20 minutes before serving so the eggs don't fall apart and you get pretty triangles.

Note: if the eggs are cooked but the top is not golden, turn the oven to the broiler setting and move the rack up. Cook for 2-4 minutes until desired golden-ness is achieved.

This tastes great at room temperature or even chilled. My family likes to eat it with sriracha and Dijon mustard for dipping.

Nutrition Facts for Kale and Blistered Tomato Quiche
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