Big Meal Kale and Mushroom Quiche
Recipe from Asheville Citizen Times: Kale and Mushroom Quiche. This is not really a light summer afternoon tea time quiche! This is a big meal quiche. A lot of different flavor profiles going on here. The bite of the kale, the creaminess of the eggs and butter and the heartiness of the mushrooms. There are reds that would work but we are favoring a white. Zagra Gillo from Valle dell"Acate can handle it. Calling Zagra "stunning" Wine Advocate gave this wine 91 points. Page down on the Wine Blog to read the particulars of this versatile wine by Gaetana Jacono. And join us tonight for The Hope Chest Benefit to taste it, LIKE it, and pick up a bottle to pair with your Kale and Mushroom Quiche. Oh yeah, and pair it with a slug of htary bread from Strada!
KALE AND MUSHROOM QUICHE
This is a really good winter supper option and smells great while it’s baking. Kale, along with other dark leafy greens, is an excellent source of antioxidant vitamins A, C and K.
4 teaspoons olive oil
1 bunch fresh kale, stems removed, thinly sliced
8 ounces sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1 tablespoon fresh chopped thyme
5 large eggs
1 cup sour cream
1/4 cup water
2/3 cup Gruyere cheese, grated
1 prepared pie crust, unbaked
Preheat oven to 400 degrees.
Heat 2 teaspoons of olive oil in a large saute pan over medium heat. Add sliced kale and cook, stirring occasionally, until wilted and reduced in volume by half, about 3-4 minutes. Transfer to a bowl. Add remaining oil to the saute pan and heat over medium-high heat. Add mushrooms and cook until they have released their water and are beginning to brown, stirring occasionally, about 6 minutes.
Add kale back to the pan, stir in salt, pepper, dry mustard and thyme.
In a medium bowl whisk together the eggs, sour cream and water. Sprinkle the grated cheese into the pie crust. Top with kale-mushroom mixture and pour egg mixture over the top.
Place in oven, reduce temperature to 350 degrees. Bake for 30-35 minutes or until inserted knife comes out clean. Let cool for 5 minutes before cutting into wedges.