KALE & GOAT CHEESE QUICHE

KALE & GOAT CHEESE QUICHE

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. 

INGREDIENTS 

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  

METHOD

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. 

XO 

Kiran | THE BLANK PLATE


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

KALE PESTO ZOODLES WITH PRAWNS

KALE PESTO ZOODLES WITH PRAWNS

Kale is a superfood & a nutrition packed alternative to traditional basil pesto. It tastes fresh & herby with a kick, a great topping on toast, pizza, poultry, seafood or even tossed with pasta. Using a food processor, fresh ingredients, & only 5 mins & presto you have pesto!

If you've never tried zoodles, this recipe will definitely turn you into an addict. Zucchini has a mild flavour so it easily soaks up any sauce you add to it. In this case, the zesty kale pesto on zoodles with meaty prawns is a match made in food heaven. When you're looking to lighten up your diet, zucchini noodles can be a great alternative to pasta.

INGREDIENTS

KALE PESTO

2 cups kale leaves

1/4 cup mix walnuts & pecans

1/2 cup basil

1/2 cup parsley

3 cloves garlic

1/2 lemon

2 tbsp olive oil

1 tbsp parmesan cheese (optional)

1/2 tsp black pepper

1/2 tsp sea salt

ZOODLES WITH PRAWNS

6 tiger prawns

1 large zucchini

2 tbsp kale pesto

1 tsp freshly grated parmesan cheese

1/2 tsp freshly ground black pepper

1/2 tsp sea salt

METHOD

Using a food processor (do not use blender) add kale leaves, walnuts, pecans, basil, parsley, olive oil, black pepper, & sea salt. Squeeze lemon juice into the food processor to keep the bright green color.

Kale pesto can be stored in a sealed jar for up to two weeks or even in the freezer.

Using a spiralizer (available at Kitchen Stuff Plus) create zucchini noodles.

In a saute pan, add prawns, kale pesto, & toss in zucchini noodles. Only cook for 1-2 mins.

Top with parmesan, black pepper, & sea salt & enjoy.

XO 

Kiran & THE BLANK PLATE

SALMON & CRISPY KALE

SALMON & CRISPY KALE

I love easy & simple dinners with minimal ingredients. Baking 2 things at the same time is always time efficient. Salmon is a healthy & delicious option. A little trick to salmon is to undercook it, then cover it with foil to keep it moist. If it overcooks, it becomes dry & tasteless.

Alongside the salmon is my crispy sesame-soy kale. This dish has a hint of asian flare and in under 1 hour cooking time, you can have a healthy & flavour packed dinner. 

INGREDIENTS

2 salmon fillets

3 tbsp soy sauce

2 tbsp honey

1/2 tbsp minced ginger

2 lime wedges

1 cup kale leaves, stems removed

1 tbsp soy sauce

1 tbsp sesame seeds

1/2 olive oil

METHOD

In a bowl, combine soy sauce, honey, & minced ginger.

Pour over salmon fillets in a baking dish. Bake at 400 degrees for 10-15 mins. broil for 3 mins to create a glaze.

Remove stems from kale. In a bowl, toss with soy sauce, olive oil, & sesame seeds. Toss & place in a baking sheet at 200 degrees for 20 mins. Do not overlap.

Tip: I always bake my kale first, set it aside, then turn the heat up for the salmon. 

XO

Kiran & THE BLANK PLATE

GREEN WITH ENVY : KALE & PINEAPPLE SMOOTHIE RECIPE

GREEN WITH ENVY: KALE & PINEAPPLE SMOOTHIE RECIPE

A blend of fruit & vegetables is the perfect way to have your daily intake without any added sugars. The pineapple, apple & grapes add natural sweetness.

INGREDIENTS

1 cup kale

1 cup spinach

1 slice lemon

1/2 cup pineapple

1/2 cup green apple

1/2 banana

1/4 cup crushed ice

5-6 green grapes

1 tbsp fat-free Greek yogurt

a splash of apple juice

  

METHOD

Remove kale & spinach stems. Add all ingredients to blender. Top with lemon juice, pineapple juice, Greek yogurt & crushed ice. Blend until smooth.

Tip: Honey or agave syrup is optional for added sweetness.

XO 
Kiran