Kale & Smoked Gouda Quiche
Let’s talk about crust.
When it comes to pie, I’m all about the crust. I’ve mentioned before how I wish there was a way to make a crust-only pie. Or at least a pie with a super obnoxious amount of crust and only a teeny bit of filling. The crust guidelines that apply to a pie also apply to a quiche. This is because a quiche is just a pie that you won’t be judged for eating at lunch.
So when making this quiche, I was most excited about the crust. Or so I thought, but then I tasted the smoked Gouda I bought to use in the filling and was completely torn on where my heart belonged. Due to my self-centered ways, I thought that all people were crust people. But no. So what kind of person am I?! Crust, filling, crust, filling, crust, filling. I mean, I guess there is really no need to choose.
While I was making this recipe I couldn’t stop saying, “My favorite’s Gouda.”* So that had me leaning towards being a filling-person. But then I saw this crust and how cute is that?! I mean, that must remind you of Thanksgiving parties in elementary school. Who hasn’t made a turkey out of your hand. If you haven’t, stop everything you’re doing and go make one. Now.
Well, maybe not right now. You can wait until November.
So Tuesday night my older sister texted me saying, “are you watching netflix?” Which I was because umm #breakingbadislife. My sister said netlix wouldn’t let her on because 2 people were already using the account. So I walked over to my little sister’s room (who was “studying”) and sure enough she was watching netflix. And then my older sister and I received a text from our little sister saying, “THIS IS A CRITICAL SEASON OF VAMP DIARIES I DONT HAVE TIME FOR YOUR SHENANIGANS.” Lack of punctuation and all. Not that I am one to judge someone’s grammar usage since I have the worst grammar everrrr.
Moving on. So Wednesday night Andrew and I had a premarital counseling session at my church. When my pastor asked us what hobbies we enjoy doing together the first thing I blurted out of my mouth was, “eat at Smashburger.” I mean, that’s a hobby, right?
Andrew was all like, “why would you even say that?” And I was all like, “because we love that, hello.”
So in preparation for wedding day, I’ve been doing 40 pushups everyday. And I’ve managed to hurt something in my chest pretty bad. So now I can’t do any upperbody workouts. This same exact thing happened two years ago. I was doing too many pushups and ended up going to the emergency room because my chest pain was so bad and I thought I was having a heart attack. You think I would’ve learned my lesson…nope.
And my internship requires me to lift 60-lb bags of carrots and 50-lb bags of potatoes on a daily basis. Ouch.
Let’s get back to something happier. A quiche. One with a lot of crust and a lot of filling. I cannot wait to make like a zillion modifications to this recipe with random add-ins. True story, making quesadillas or a quiche is the very best way to clean veggies out of a fridge.
And one last thing, this weekend is FNCE. If you’re going, I’d love to meet you.
Kale & Smoked Gouda Quiche
Yield: 8 slices
2 cups oat flour, gently packed
2 tablespoons ground flaxseed
1/4 teaspoon salt
1 egg, lightly whisked
2 tablespoons honey
3 tablespoons olive oil
2 tablespoons water
2/3 cup green onions, sliced
2 cups kale, removed from stem, chopped and packed
1 tablespoon olive oil
1/2 cup plain greek yogurt
2/3 cup smoked gouda cheese, grated & packed
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350F. Grease a 9-inch pie dish with non-stick cooking spray. Set aside.
In the bowl of an electric mixer, combine oat flour, ground flaxseed and salt. Add in egg, honey, olive oil and water. Mix until a VERY crumbly dough forms. The dough will look VERY dry but when pressed together it will hold its shape. Firmly press the dough into your pie dish. Bake for 15 minutes.
Meanwhile, prepare your filling. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add in kale and cook for 1 minute, stirring/tossing frequently. Add in green onions and cook, stirring/tossing frequently, for another 2 minutes. Turn off heat and set skillet aside.
In a bowl, whisk together eggs, greek yogurt, smoked gouda, salt and pepper. Add in sauteed kale + green onions. Whisk everything together. Pour into baked pie crust. Protect the rim of the pie crust with foil to keep it from burning. Bake for 35-40 minutes, or until egg mixture is set. Allow to cool at least 10 minutes before slicing.
*Name the movie.