Kale and Feta Crustless Quiche
by fig + fauna farm on 01/09/12
Lunch is ever so important on the farm. The need strikes us early in the day and I find myself aiming to lure everyone into the kitchen for a gathering with such pure intentions...nourishment.
Eggs are my go-to and our hens are more than willing to give...
Quiches are such a simple pleasure. I comprise a quiche from only what is at hand - or in the garden. There are many well loved combinations, but this season brings me armfulls of kale and onions. For supreme creaminess and flavor, one ingredient delivers like no other - yogurt.
/// PHOTOS BY ROSE E MARTIN
CRUSTLESS KALE & FETA QUICHE
You will need:
-
4 Pastured Eggs
-
1 cup milk
-
1/4 cup yogurt
-
1/2 cup chopped kale
-
1/3 cup sliced yellow onion or shallot
-
1/2 heaping cup of feta cheese
-
Grated Cheddar or Fontina - for top
-
Extra Virgin Olive Oil - for sautee
-
A few sprigs of Lemon-Thyme
Preheat oven to 350 degrees. With a whisk, combine eggs, milk and yogurt until well mixed. Heat olive oil in a skillet over medium - sautee onions and kale until onions are slightly browned but not transluscent - kale should be bright green and semi soft. Set aside to cool for a minute or two. Crumble feta into the egg mixture and combine well. Fold the kale and onions into the eggs and distribute into 5 ounce flan dishes or ramekins.Sprinkle grated cheese and thyme and bake until light brown on top - approx 40 minutes.
*Serves three 5-ounce dishes
Also pictured: Heirloom Salad mix with shredded beets and Blood Orange Vinaigrette and Borage Tea
