pan kale and feta quiche
- 1¾ cups (210g) plain (all-purpose) wholemeal (whole-wheat) spelt flour, plus extra for dusting
- ⅓ cup (25g) finely grated parmesan
- ½ cup (140g) Farmers Union Greek Style Natural yogurt
- ⅓ cup (80ml) extra virgin olive oil
- 5½ cups (190g) firmly packed shredded kale leaves
- 1½ cups (360g) fresh ricotta
- 8 eggs
- ½ cup (125ml) milk
- ½ cup (40g) finely grated parmesan
- ½ cup (26g) chopped flat-leaf (Italian) parsley leaves
- ¼ cup (12g) chopped dill leaves
- sea salt and cracked black pepper
- 150g feta, broken into large chunks
- Preheat oven to 180°C (350°F).
- To make the pastry, place the flour, parmesan, yoghurt and oil into a bowl and mix to combine. Roll the dough out between two sheets of non-stick baking paper until 2–3 mm thick. Loosen the pastry on the paper so it’s not stuck to it, then discard the top sheet.
- Place the pastry and paper into a deep 22cm (8½ inch) ovenproof frying pan, allowing the paper to overhang the pan. Bake for 15 minutes or until lightly golden.
- While the pastry is cooking, make the filling. Place the kale into a bowl and cover with boiling water. Allow to stand for 2 minutes, then drain. Place kale between absorbent kitchen paper and squeeze out any excess moisture.
- Place ricotta, eggs, milk and parmesan into a bowl and whisk to combine. Add the kale, parsley, dill, salt and pepper and mix to combine.
- Pour into the baked pastry shell, top with the feta and bake for 35–40 minutes or until just set. Serves 4
Photography: Chris Court
This recipe is from Donna’s book One Pan Perfect - click here to purchase
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