Pumpkin & Kale Quiche

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: Under an hour

2 readymade pie crusts, uncooked
1 tbsp extra virgin olive oil
1/2 cup shallots, small dice
1 tbsp fresh garlic, minced
1 roasted red pepper, diced
4 cups kale, chopped
1 tsp salt
1 tsp pepper
3 cups pumpkin, 1/2 cubes, roasted and cooled
2 cups Swiss cheese, grated
3 cups cream
6 eggs
Preheat oven to 375F. Heat oil over medium-high heat and sautee the shallots until they begin to caramelize. Add garlic and red pepper, toss to mix and cook for 1 minute. Reduce heat to low and add kale. Stir until the kale has wilted and remove from heat. Mix in salt and pepper. Mix in the pumpkin and divide the mixture between both pie shells. Top with the Swiss cheese. Whisk the cream and eggs together and divide between both pie shells. Bake for about 30 minutes. Crust should be golden and the egg mixture will start to puff a little. A knife inserted will come out fairly clean. Remove from oven and let sit for about 15 minutes before cutting. Yield: 12-16

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