Monday, August 29, 2011

Potato Kale Quiche (or Frittata)

One of my favorite things to do with fresh kale is to make it up into Potato-Kale Quiche as described in Cathe Olson's Vegetarian Mother's Cookbook. It's delicious! Sometimes I want to enjoy the quiche without the pie crust, so I modify the recipe to make a frittata, which is the version picture above. Both recipes follow:
To make a Quiche:

  • 1 Pie Crust (either from scratch or store-bought), partially pre-baked
  • 1 Tablesppon olive oil
  • 1 onion, diced
  • 2 cups diced potatoes (I like to use redskin potatoes, and leave the skins on)
  • 2 packed cups chopped kale, washed, still damp, with large stems removed (or more--I usually add the entire bunch of kale if it isn't too big) or you can try another green such as spinach or swiss chard
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt (I add more)
  • 1/4 teaspoon pepper (I add more)
  • Pinch ground nutmeg
  • 1 cup (4 oz) shredded Monterey Jack or cheddar cheese (or whatever you have on hand)
1. Heat olive oil to medium heat in large skillet (ideally one with a lid). Saute onion for 5-7 minutes, stirring occasionally. Add diced potato and cook for an additional 5-7 minutes with the lid on, but stir frequently as potatoes will stick to the bottom of the pan a little. Add your freshly washed, chopped kale, stir to combine, and replace lid (helps the kale to steam). Cook for an additional 5 minutes, stirring occasionally. Add dijon mustard, salt, pepper, and nutmeg to mixture, stirring to combine.
2. Transfer potato-kale mixture to partially pre-baked piecrust. (I mound the ingredients in the middle a bit to make room for the egg mixture.) Top the mixture evenly with the grated cheese.

3. In a mixing bowl, whisk together eggs and milk. Pour slowly and evenly over potato-kale mixture. (You may not need all of the egg mixture--be sure you don't overfill the piecrust!)

4. Bake at 375 degrees for 50-60 minutes. Slice and serve.
 For a Potato-Kale Frittata:
Complete Step 1 as instructed above. Be sure to cook the potato-kale mixture in a frittata pan or a pan that is oven-safe.
2. Spread the mixture evenly in the pan and top with the shredded cheese.
3. REPLACE the eggs and milk listed above with 12 eggs whisked together in a mixing bowl (omit milk entirely). Pour evenly over potato-kale mixture. I like to stir the mixture gently to distribute the eggs a bit.
4. Bake the pan in the oven at 350 degress for 30-35 minutes. Slice and serve.

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