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🍽️ Crunchy Kale Quiche

1080 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt whole wheat flour (and some flour for the pan)
• 1.5 tsp salt
• 150 g cold vegan butter (and some butter for the pan)
• 2 red onions
• 1 stalk leek
• 2 tbsp olive oil
• 500 g kale
• fresh pepper
• fresh nutmeg
• 1 lemon (juice)
• 200 g cashew cream or oat cream
• 2 eggs
• 100 g crème légère
• 100 ml vegetable broth
• 50 g grated mozzarella

Instructions

1. 1. Put flour and half a teaspoon of salt into a bowl.
2. 2. Add cold butter and three tablespoons of cold water.
3. 3. Knead the ingredients into a dough using your hands or a hand mixer.
4. 4. Grease a quiche pan with a little butter.
5. 5. Lightly dust the pan with flour.
6. 6. Place the dough on a piece of baking paper.
7. 7. Roll out the dough flat.
8. 8. Lift the dough into the pan using the paper.
9. 9. Cover the pan.
10. 10. Put the pan in the refrigerator for about 30 minutes.
11. 11. Preheat the oven to 170 degrees Celsius with top and bottom heat.
12. 12. Take the dough out of the refrigerator.
13. 13. Press the edge of the dough firmly with your fingers.
14. 14. Peel the onions.
15. 15. Cut the onions into small cubes.
16. 16. Wash the leek.
17. 17. Remove the hard ends from the leek.
18. 18. Slice the leek into thin rounds.
19. 19. Heat oil in a pan.
20. 20. Add onions and leek to the pan.
21. 21. Sauté the vegetables until they are translucent.
22. 22. Wash the kale.
23. 23. Shake the kale dry.
24. 24. Add the kale to the pan.
25. 25. Sauté the kale for two to three minutes over medium heat.
26. 26. Season the mixture with the remaining salt.
27. 27. Add pepper.
28. 28. Add a pinch of nutmeg.
29. 29. Squeeze in some lemon juice.
30. 30. Take the pan off the heat.
31. 31. Set the vegetable filling aside.
32. 32. Put cashew cream into a bowl.
33. 33. Crack the eggs into the bowl.
34. 34. Add Crème Légère.
35. 35. Pour in the vegetable broth.
36. 36. Add the mozzarella to the bowl.
37. 37. Stir all ingredients well.
38. 38. Season the liquid with pepper.
39. 39. Fill the kale mixture into the quiche pan.
40. 40. Pour the egg mixture over the vegetables.
41. 41. Place the pan in the lower third of the oven.
42. 42. Bake the quiche for 35 to 40 minutes.
43. 43. Take the quiche out of the oven.
44. 44. Let it cool for a few minutes.
45. 45. Serve the quiche immediately.

Nutrition per serving

• kcal: 1080
• Protein: 30 g · Fett/Fat: 77 g · Carbs: 66 g