Kale Quiche


This is a basic quiche recipe, following the recipe for basic pie dough and quiche. What's in it? A tablespoon of marmite, 3 eggs, local veggies including tomato and kale, plus onions from the supermarket.


Things that could have gone better: Prebaking took forever and I impatiently proceeded with the filling, only to produce a half-cooked base. The flakiness turned out just right though, at least for the crust. I think I can make pie pastry in my sleep now. I was also surprised at my timing for the filling, when I checked on it about 40mins later at 350F it was a beautiful golden, and the egg mixture was moist and not rubbery at all. 
I hate it when protein takes over the main component of the meal, so I tried to reduce the amount of egg in the recipe. Apart from this, I felt the pepper and the tomatoes added a refreshing sweetness and tangy sourness to the dish. I was able to use it for meals the next few days. 
This quiche called for cheese and cream, which I did not add. Instead I just used soy milk (unsweetened). I couldn't taste the kale, which made me sad. Even though quiche is good, I still prefer having rice or pasta as my carb.

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