This was an interesting dish, and I'm still working on the tweaks to it. I'm not a huge fan of the texture of the recipe as written. I think there was far too much kale and onion, and not nearly enough egg, so my recommended changes are as below. But feel free to adjust the proportions to your taste.
The actual ingredients were interesting. I liked the caramelized onion, and the ricotta added a nice creaminess to the quiche itself, while the goat cheese added that final hit of tang. And of course, any way I can get my greens in, I'll take. I'm actually finding that many dishes that I previously shied away from are much better if you make them yourself and by hand. More on that to come.
This is served with a simple salad that I will include in a separate (future) post.
Goat Cheese and Kale Quiches
Originally found at Blue Apron
3 eggs
1/2 cup ricotta cheese
Olive oil
1 small sweet onion, sliced thinly
1 small bunch kale, stems removed and roughly chopped
3 cloves garlic, minced
1/4 cup crumbled goat cheese
1 large pie crust (for a regular sized pie)
Water
Preheat oven to 425 degrees F. Scramble the eggs and season with salt and pepper. Add the ricotta cheese and 2 Tbsp water. Set aside.
In a large pan, heat 2 tsp olive oil on medium-high heat until hot. Add onion and cook, stirring occasionally until lightly browned, about 8-10 minutes. Add 1 Tbsp water and continue to cook 2-4 additional minutes, until onion is soft and tender. Add garlic, kale, and additional 2 tbsp of water, scraping the bottom of the pan frequently. Cook 2-3 minutes, until kale is wilted and garlic is fragrant.
Allow vegetable mixture to cool slightly, then stir small portion of vegetables into egg mixture. Stir well, then add the rest of the vegetables.
Place pie crust into pie pan and place on a sheet pan. Pour in the egg mixture. Top with crumbled goat cheese. Bake 18-20 minutes, or until the crusts have browned and the filling is cooked through and lightly browned on top. Remove from oven and allow to rest at least 5 minutes before serving.
My Notes:
From personal experience, the smaller you can chop the kale the better. It's rather annoying to try to cut or bit into a piece of the quiche and have it completely fall apart because your kale is particularly large and going through multiple parts of the quiche.
You want to add a bit of the vegetables to the egg mixture to prevent the eggs from cooking as soon as you add your vegetables. This should be pretty minimal given the ricotta cheese, but better safe than have a weird texture in your quiche.
I also get a lot of garlic with these recipes, so always end up using way more than they tell me to in the recipe, but I'm a huge fan of garlic, so you can increase or decrease to your liking.
