Vegetarian Kale Quiche with Whole Wheat Crust

We are constantly on the look out for easy to make, filling recipes that can last a while especially for our lunches when we’re in a rush between work, the dog park, and our many, many errands. We also love these kinds of recipes for whenever we have family members over and trust me, they are not the easiest crowd to please (but they LOVED this). This almost seemed like a no-brainer when we were preparing to have brunch the other day.


What you’ll need:
2 cups frozen kale
1 chopped orange pepper
1 chopped yellow pepper
1 chopped medium onion
1/4 cup honey
6 tbsp balsamic vinegar
6 eggs
2 cups coconut milk
2 cups almond milk
Garlic salt & pepper for taste
4 cups wheat flour
1 cup oil
10 tbsp water
1 tsp salt

Recipe (serves 12):
Heat a frying pan (we used a wok) with some oil and once hot, add in peppers, onion, kale. Add garlic salt and pepper (amount is up to you). Cook until onion is translucent and peppers are soft. Remove from heat. Mix honey and balsamic in a small bowl. Once combined, add to vegetables. Allow vegetables to cool. In a large mixing bowl, crack eggs and scramble with a fork. Add in coconut milk and almond milk. Stir together. Add in cooled vegetables, stir again until combined. Set aside.

Preheat oven to 400.

In a separate bowl, mix wheat flour and salt. Create a well in the center. Add in oil and water. Mix together with a fork until dough forms. There might be a need to add in some more water. Place wax paper on a flat service. Place dough on paper. Set another piece of wax paper on top. Roll with a rolling pin until desired thickness and size. We used a 20 inch round pan. Spray pan you are using and once dough is rolled, drape inside pan, covering the sides as well. Trim as necessary and place in oven for 8-10 minutes to firm crust.

Once crust is firm, remove from oven, pour in liquid mixture. Turn oven temperature down to 350 and bake in the middle of the oven for 50 minutes to an hour until the top slightly cracks and is golden brown.


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