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) Farmer’s Union Greek Style Natural yoghurt
  • ⅓ cup (80ml) extra virgin olive oil

quiche filling

  • 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
  1. Preheat oven to 180°C (350°F).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour into the baked pastry shell, top with the feta and bake for 35–40 minutes or until just set. Serves 4

Cook’s note
You can switch up parsley or dill for mint, and kale for silverbeet or rainbow chard leaves.

Photography: Chris Court

This recipe is from Donna’s book One Pan Perfect - click here to purchase
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