Tuesday, 23 February 2016


kale & goat cheese quiche 1
kale & goat cheese quiche 2
kale & goat cheese quiche 3
kale & goat cheese quiche 4
kale & goat cheese quiche 5
kale & goat cheese quiche 6
kale & goat cheese quiche 7
kale & goat cheese quiche 8
kale & goat cheese quiche 9


What better way to start your morning than with an iron packed kale quiche. I love kale & I am always trying to integrate it into many of my recipes. 

This quiche is simple & easy with just 5 main ingredients to really highlight the earthy fresh taste of kale & creamy, yet tangy, goat cheese. Quiches are great because they can be served hot or room temperature & are so versatile. You can add any ingredients you like with endless combinations like leek & bacon, asparagus & parmesan or ham & cheese just to name a few. 


1 tart shell (frozen, pre-made or homemade)
4 extra large eggs
50 ml egg whites (optional for a fluffy quiche)
splash of milk
1 cup kale
1/2 cup spinach 
2 oz goat cheese 
chopped medley tomatoes
salt & pepper to taste  


Preheat oven to 350 degrees. 

Pierce frozen pie crust with a fork to prevent air bubbles. 

Add four eggs into crust. Gently break up yolks using a fork. 

Finely chop kale & spinach. Gently sauce for 2-3 mins on medium heat to prevent kale edges burning. 

Add kale & spinach to eggs. Add egg whites & splash of milk. Fold in so egg mixture covers kale & spinach. 

Add spoonfuls of goat cheese spaced evenly. Add tomatoes. 

Bake at 350 degrees for 25-30 minutes on middle rack. 'Jiggle' the quiche to check if the centre is cooked. 

Broil on high for 2-3 minutes until crust edges are golden brown. 

Top with cracked black pepper & sea salt. Enjoy. 

Tip: Using heavy cream in a quiche gives the filling additional richness & creaminess. 


If you liked this post, check out my previous quiche recipe: SPINACH & GOAT CHEESE QUICHE

1 comment:

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