Quiche (K-eee-shh)

Today I made a chicken and kale Quiche from left overs and things that needed to be used. The other day I was given 3 full cases of kale and there was no way in the world I would be able to use all of it. I needed a way to store it. I boiled water and blanched the kale so that I could freeze it and store it. Now  I could use it later. I also used Chicken that had been cooked the day before.

    The first thing you are going to want to do is make a standard pie crust which is quite simple.

1) Sifted all purpose flour 2 1/4 cup
2) Salt 1 teaspoon
3) Shortening 3/4 cup
4) Ice cold water 5 to 6 tablespoons

1) In a medium size bowl mix your flour and salt. Next add your shortening cutting it in with a pastry knife or my personal favorite a fork :). you want the crumbs to be about the size of coarse cornmeal or small peas.

2) Add the very cold water, a little at a time, stirring it with a fork until the dough is just moist enough to stick together. Roll dough into a ball, place into a Ziploc bag and chill in a freezer for about 15 minutes.

3) Roll the dough out on a lightly floured flat surface ( kitchen counter or dining room table work perfect) to 1/8 inch thick. You will then want to line your baking dish pie plate or whatever it is you decide to cook your quiche in.


Preheat Oven to 450f 
Now for making your quiche.

1) Medium size onions 2 diced
2) Kale or Spinach or Chard about 4 cups
3) Eggs 4 lightly beaten
4) Chicken 2 cups chopped
5)Milk or Cream or Evaporated milk 2 cups
6) Salt 1/2 teaspoon
7) Pepper 1/8 to 1/4 teaspoon
8) Bacon grease, butter, margarine or olive oil 2 tablespoons
9) Cheese any kind you have available 1 cup grated

1) Start by heating a skillet and sauteing your Chicken, onions and kale in the oil of your choice. (I used bacon grease) until onions are soft.
2) Put contents of your skillet into your pastry crust which at this point should already be in your baking dish. Then sprinkle the cheese over the top.
3) In a medium bowl combine eggs, cream and seasoning, and pour over your chicken and kale mixture.

Bake at 450f for about 10 minutes reduce heat to 325 and bake another 30 to 40 minutes longer, until the custard is set and a knife comes out clean when stuck into the center.

This is an incredibly easy dish to make and so easy to tweak to fit what you have behind the milk or hiding in your cupboard or pantry. Always remember when you are cooking don't be afraid to experiment. Enjoy :)