September 2, 2017
Being French, I love quiches!! But the original crust is made with lots of butter, eggs and wheat flour (short crust or "pâte brisée" in French). It is quite heavy!!
This recipe is a healthier version where I have used seeds and almonds instead of wheat flour and considerably reduced the butter to replace with an additional egg too...and it is totally delicious!
100g of kale
100g of linseeds
100g of sunflower seeds
100g walnuts (roughly chopped)
220g full cream ricotta
300ml milk (cow or coconut milk)
2 crushed garlic cloves
2 tbsp olive oil
Preheat your oven to 180 degrees
And then start by making the quiche crust :
Blend the linseeds, sunflower seeds and almonds in a food processor until it looks like almond meal
Transfer to a large bowl and then combine this mixture with 2 eggs and the melted butter.
Grease your tin.
Using your fingers press the dough into the tin.
Prick the crust all over the bottom and sides with a fork
Cook the quiche crust in the oven for 10-12 minutes
Then make the filling:
Lower the oven temperature to 150°C.
Remove the leaves from the thick steams of the kale and finely chop them into small piece. Wash and dry the kale carefully.
Massage the kale leaves with 2 tbsp of olive oil.
Place the kale in the tin
In a large bowl, whisk 4 eggs with the ricotta, walnuts, crushed garlic cloves, and lemon zest
Cook your kale quiche in the oven for 30-40 minutes.
Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving.
Serve it with spinach leaves or tomato salad.
You can either freeze the leftovers (if any) or store the quiche covered in the refrigerator for up to 3 days.
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