how to make ultimate Wholemeal quiche with wilted kale and tomatoes

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wholemeal quiche with wilted kale and tomatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wholemeal quiche with wilted kale and tomatoes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wholemeal quiche with wilted kale and tomatoes is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 250g vine-ripened cherry tomatoes
  • Olive oil spray
  • 1 tablespoon olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 140g pkt Coles Australian Chopped Kale
  • 6 Coles Australian Free Range Eggs
  • 3/4 cup (185ml) milk
  • Ground white pepper
  • 100g fetta, crumbled

Method

  • Step 1
    To make the wholemeal shortcrust pastry, place the combined flour and butter in a food processor and process until fine crumbs form. Add egg yolks and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.
  • Step 2
    Preheat oven to 200C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 10cm x 34cm rectangular tart tin, with removable base, with pastry. Use a sharp knife to trim excess. Place in the fridge for 15 mins to rest.
  • Step 3
    Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160C.
  • Step 4
    Place tomatoes on a baking tray. Spray with oil. Season. Bake for 15 mins or until tomatoes soften.
  • Step 5
    Meanwhile, heat oil in a large frying pan over low heat. Cook the leek, stirring, for 5 mins or until softened. Add garlic and kale and cook, stirring, for 2 mins or until kale just wilts. Set aside to cool.
  • Step 6
    Whisk the eggs and milk in a large jug. Season with salt and ground white pepper. Arrange the leek mixture and fetta evenly over the pastry case. Pour over egg mixture. Bake for 25-30 mins or until just set. Top with the tomatoes.

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