Happy St. Patrick's Day!
As we've been enjoying sunny warm weather here, this year's St. Patrick's Day dish took traditional Irish ingredients and turned them into a light, flavorful quiche. Kale, leeks, potatoes and Irish Cheddar made a delicious combination with the eggs and crisp pastry crust.
Preheat your oven to 375 degrees.
I boiled some little fingerling potatoes and dino kale separately until just tender. I sliced the cooked potatoes and drained the kale, squeezed as much water out of the cooked kale as I could, then chopped it fine. A leek was sliced then sauteed in lovely, salty Kerrygold butter, then I added the kale to the leeks as soon as I turned off the heat to dry it out a little more.
I use a quiche custard recipe adapted from The Green's Cookbook by Deborah Madison. I use 2 eggs, plus one egg yolk, which are beaten with enough half-and-half to make a total of 1 1/2 cups of custard. Add some sea salt and fresh ground pepper.
I used a premade frozen pie crust. I always put it on a baking sheet before I add the custard so it easily makes it to the oven without spilling. I covered the bottom of the crust with grated Kerrygold Irish cheddar cheese, added 2/3 of the kale/leek mixture over the top and placed some potato slices evenly around the quiche. I then add the egg custard and top it off with the rest of the kale/leeks mixture a few more potato slices and a little more grated cheddar.
Bake for about 30 minutes, until a sharp knife in the center produces no liquid.
Pretty and delicious!
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