Cheesy Tomato And Kale Quiche

This cheesy tomato and kale quiche recipe makes 8 tasty slices. It's ideal for lunch boxes and also a quick and easy dinner, perfect served with a salad.

Course Lunch or Dinner

Cuisine International

Prep Time 30

Cook Time 30

Total Time 1

Servings slices

Calories 408kcal

Author Neil

Equipment

Ingredients

Pastry Crust:-

225 g plain wholemeal flour*
½ teaspoon salt
110 g room temperature unsalted butter cubed
A little cold water

Quiche filling:-

3 large eggs
250 g fat free quark / reduced fat soft cheese
30 g kale chopped with stalks removed
1 small onion sliced
130 g cherry tomatoes halved
½ teaspoon cumin
½ teaspoon chilli flakes
½ teaspoon salt
½ teaspoon freshly ground black pepper
100 g reduced fat cheddar cheese grated

Metric - US Customary

Instructions

First make the pastry by sifting the flour and salt into a bowl.
Rub in the butter using the tips of your fingers until fine breadcrumbs have formed.
Use a round bladed knife to mix the mixture to stiff dough with a little cold water.
Wrap the dough in Clingfilm and pop in the fridge whilst you make the quiche filling.
Preheat oven to 200C Fan. Grease a 12”/30cm quiche dish.
In a large bowl whisk together the eggs and soft cheese. Then fold in the kale, sliced onion, cherry tomatoes, cumin, chilli flakes and salt and pepper
The pastry should only need 10 minutes to chill in the fridge which makes it easier to roll out, but leave it in for longer if required.
On a lightly floured surface roll out the pastry to a thin thickness and size that is large enough to fill the quiche dish base and sides.
Roll the pastry around the rolling pin to make it easier to get into the quiche dish, place over quiche dish, gently push down to fit in it, then cut any excess pastry from around the side of the quiche dish and use that to repair any cracks or tears that might have happened in moving the pastry to the dish.
Fork the base of the pastry a few times, and then pour in the quiche mixture.
Sprinkle the grated cheese evenly over the top and cook in the oven for approximately 25-30 minutes until the filling is set and the crust is lightly browned.
Once the quiche is cooked it is easier to cut if left to cool, in its dish for 10 – 15 minutes.

Notes

*I use wholemeal flour to make a wholemeal crust as it is healthier, but you can of course use plain flour. The nutrition label is based on the recipe being made with wholemeal flour though.

For freezing purposes cut into portions before freezing. The quiche can be defrosted and reheated or eaten cold.

Nutrition