Kale Quiche

Kale Quiche

A dinner item made with eggs and cooked kale baked in a flaky pie crust.



  1. 2.5 Cups Flour
  2. 1/2 Teaspoon Salt
  3. 1/2 Cup Butter
  4. 1/4 Cup Water
  5. 3 Cups kale , chopped
  6. 1 Tablespoon Salt
  7. 1 Tablespoon Pepper , freshly ground
  8. 1 Cup coconut milk
  9. 2 Eggs
  10. 2 Ounces parmesan cheese
  11. 2 green onions


60 mins
  1. Add Photo

    Mix together the flour and salt. Add the butter and mash it in to get a crumbly meal. Add water 1 tablespoon at a time to combine (don't add too much water). Set in the refrigerator in plastic wrap.

  2. Add Photo

    Wash and de-vein the kale, taking care to cut it into 1/2-inch wide strips.

  3. Add Photo

    In a large frying pan, place some olive oil (or some sort of cooking oil) in the pan and fry the kale over medium to high heat. Cook until all of the leaves appear dark green and wilted. Add salt and freshly ground pepper and mix.

  4. Add Photo

    In a 9-inch pie tin, grease well with butter. Spread the pie crust thinly over its surface, covering the edges. Preheat the oven to 425F.

  5. Add Photo

    Bake the pie crust for ~15 minutes, until it looks flaky and mostly cooked.

  6. Add Photo

    In a separate bowl, mix eggs and cocorut milk, along with parmesan cheese. Mix in the cooked kale and chopped green onions.

  7. Add Photo

    When the crust is done baking, remove from oven. Bring out and let cool slightly before filling it with the egg-and-kale mixture.

  8. Add Photo

    Bake in the oven 20 minutes. Check to make sure the contents do not shake too much (if they jiggle, it is undercooked and continue baking for 5-minute intervals).

  9. Add Photo

    Remove from oven and let cool 10 minutes before serving. Be careful because the contents will be hot.

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