Veggie quiche

    1 hour 25 min

    A quiche with kale and onions that is sure to please the quiche lover who is looking for something different from the usual bacon and egg combo. With Monterrey Jack cheese this can please anyone's palate for lunch or dinner.


    British Columbia, Canada
    1 person made this

    Serves: 8 

    • 110g grated Monterrey Jack cheese
    • 70g chopped kale
    • 150g chopped red and yellow onion
    • 125g plain flour
    • 60g whole wheat pastry flour
    • 1/2 teaspoon salt
    • 100g lard
    • 8 tablespoons cold water, or as needed
    • 500ml semi-skimmed milk
    • 3 eggs
    • 3 tablespoons plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat the oven to 190 C / Gas 5. Grate cheese and set aside. Chop kale and onions and put in a small bowl for later use.
    2. Combine the 125g plain flour, the whole wheat pastry flour and 1/2 teaspoon salt in a medium size mixing bowl.
    3. Chill lard for approximately 15 minutes in freezer compartment of your refrigerator.
    4. Add chilled lard to flours in mixing bowl and combine with cold water to make a nice soft dough.
    5. Roll dough out onto a floured surface and place in 23cm pie dish.
    6. Assemble chopped onions and kale in the bottom of pie dish along with grated cheese.
    7. Combine milk, eggs, the 3 tablespoons plain flour, baking powder and remaining 1/2 teaspoon salt and whisk until frothy then pour into pastry case.
    8. Bake in preheated oven until a skewer inserted near the centre comes out clean and the quiche is nicely browned on top with cheese nicely melted, about 1 hour. Allow 10 minutes to cool before slicing.

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