Best 3 Quiche With Kale Tomato And Leek Recipes

Embark on a delightful culinary journey with this delectable quiche, a harmonious blend of flavors and textures. Picture a golden-brown crust encasing a creamy, savory filling bursting with vibrant kale, juicy tomatoes, and tender leeks. The kale adds a slight bitterness that balances the sweetness of the tomatoes, while the leeks lend a subtle sharpness that elevates the overall taste experience. This quiche is not only a feast for the palate but also a feast for the eyes, with its vibrant colors and rustic charm.

The versatile nature of this dish makes it perfect for any occasion, whether it's a casual brunch with friends, a light午餐, or an elegant dinner party. Its portability also makes it an ideal choice for picnics and potlucks. With its combination of wholesome ingredients and irresistible flavors, this quiche is sure to impress and delight your taste buds.

The article features two variations of this culinary masterpiece: a classic quiche and a vegan quiche. Both recipes provide step-by-step instructions, ensuring success even for novice cooks. The classic quiche recipe includes a homemade pie crust, while the vegan quiche utilizes a store-bought crust for convenience. Additionally, the vegan quiche offers a plant-based alternative to the traditional egg and dairy ingredients, making it suitable for those with dietary restrictions or those seeking a healthier option.

So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together. Create a quiche that will tantalize your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

LEEK AND CHEESE QUICHE

Leek and Cheese Quiche image

A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

Provided by MIZDEEGZ

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
¼ cup grated Romano cheese
1 tablespoon all-purpose flour
4 eggs
1 ¾ cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g

LEEK QUICHE

Leek Quiche image

I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

Ingredients

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
3/4 cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)

Steps:

Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
Remove from the oven and allow to sit for at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams

KALE , ONION AND "BACON" QUICHE

Kale , Onion and

This recipe is for a vegetarian quiche, but you can easily adapt it to a vegan version, or use meat to make it non-veggie. My whole family loved this, and they don't normally like quiche very much. I served it with a wild & long grain rice cooked with dried cranberries, and some carrots and peas.

Provided by Myra9035

Categories Savory Pies

Time 1h5m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 inch) flaky pie crusts
1 bunch kale, cut horizontally into 1/2 inch strips (about 12-15 medium-large leaves)
1 medium onion, chopped
2 teaspoons garlic, minced
1 -2 tablespoon olive oil
2 tablespoons flour
3 large eggs (or equivalent amount egg replacer)
1 1/2 cups soymilk or 1 1/2 cups non-dairy milk substitute
1/4 cup cheddar cheese, grated
3 tablespoons imitation bacon bits (for nonveggie version) or 3 tablespoons bacon bits (for nonveggie version)
liquid smoke, to taste (optional)
salt and pepper, to taste

Steps:

Preheat oven to 375°F
If pie crust is not pre-baked, use baking beans or weights and pre-bake crust for about 5-10 minutes, then remove from oven.
Meanwhile, heat olive oil in a large pan over medium heat. Add onion and garlic, and saute 3 minutes. Add kale strips, and saute another 3-4 minutes.
Season this mixture with salt and pepper. Let cool.
In a mixing bowl, mix eggs, cheese, milk, flour and liquid smoke, if using. Add imitation bacon bits and stir. Add this mixture to the kale, onion and garlic, and pour everything into the pie crust.
Place quiche in oven and bake for 35-45 minutes or until set and nicely browned on top.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your quiche.
Don't overcook the quiche. The center should be slightly set, but still a little wobbly.
Let the quiche cool slightly before slicing. This will help it hold its shape.
Serve the quiche warm or at room temperature. It's also delicious the next day.
For a vegetarian quiche, omit the bacon and use vegetable broth instead of chicken broth.
For a gluten-free quiche, use a gluten-free pie crust.

Conclusion:

Quiche is a versatile dish that can be made with a variety of ingredients. It's perfect for breakfast, brunch, lunch, or dinner. With its flaky crust and creamy filling, quiche is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this kale, tomato, and leek quiche a try. You won't be disappointed!