Rustic Kale and Kielbasa Quiche

Kale is one of the earliest crops we harvest in spring as well as one of the last to die out in fall. We grow two varieties of Kale at DB Farm: Red Russian and Scotch Curled Blue.

Rustic Kale and Kielbasa Quiche

For crust:
2 tsp vegetable oil
1 cup flour
Few shakes salt
¼ cup butter, melted
¼ cup cold water

1. Preheat oven to 375 degrees.
2. Grease 8 inch springboard pan with oil.
3. In a large bowl, combine flour and salt. Add melted butter and water. Knead into dough.
4. Roll dough out to ¼ inch thickness. Place in pan, working 1 inch up sides. Poke bottom of crust with a fork.
5. Bake for 12-15 minutes, remove from heat.

For kale and kielbasa filling:
3 tsp oil
6 large leafs kale, stems removed and leaves chopped
2 green onions, chopped
2 bun length kielbasas, diced
4 large eggs
3 Tbsp cream
Salt and pepper
½ sharp cheese, shredded

1. Heat oil in a skillet. Brown sausage. Add kale and onion, sauté to wilt.
2. In a large bowl, whisk together eggs and cream.
3. Spoon kale mixture into crust. Pour eggs over top. Season with salt and pepper.
4. Bake 15 minutes.
5. Remove from oven, sprinkle with cheese. Finish under broiler until cheese is hot n’ bubbly.

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