Sarah Culver Photography I’ve been dying to share, but was waiting for the right moment. We’re having a baby! A beautiful, tiny, baby boy! The rest of this post has nothing to do with that news, really, but I wanted to share and to give you a head’s up that there will be a lot more posts like this discussing nutrition and pregnancy. This is the area of nutrition I am most interested in. Getting baby off to a good start begins even before conception, and my hope is that a healthy mom will lead to a healthy baby, which will lead to a healthy family, because good nutrition has just become second-nature. I’m working on posts ranging from nutrition and fertility to infant food preferences and beyond. But,that’s for another day’s post (soon!). And if there’s a topic you’d like to see discussed, just leave me a comment and I’ll see what I can do or message me to set up an appointment and we can discuss whatever your heart desires in specific detail!
So, back to today’s post – a lovely recipe for you. Surprisingly, the first quiche I’ve ever made at home. It was delicious. And the pasture-raised eggs and full-fat dairy, along with a healthy dose of kale were all perfect for my growing babe! This quiche came together quickly, tasted amazing, and warmed up just perfectly for left-overs. You can mess with the amounts of the filling ingredients (i.e. the kale, onions, and sausage) to your preference, and can even omit the sausage for a vegetarian option. Yum!
Caramelized Onion, Kale, and Sausage Quiche
Makes 1 9-in round quiche, enough for about 4-6 entrée servings
Crust:
1 ¼ cup flour (I used mostly whole wheat pastry and a little sprouted flour)
1 ½ tsp cornstarch (could probably omit entirely)
sprinkling of salt
6 Tbsp butter, diced
1 egg
Filling:
1 large sweet onion, cut into thin half-moon shaped strips
2 tsp olive oil
roughly 2 loosely packed cups of kale, large stem removed and torn into small pieces
1 large mild Italian sausage, removed from casing (optional, but awesome)
½ cup whole milk
¾ cup full fat plain yogurt
3 eggs
salt and pepper
1 ½ - 2 cups cheese, shredded (I used mostly fontina cheese and a bit of medium-sharp cheddar)
Heat a large sauté pan over low heat. Add your olive oil and sliced onions, cooking until soft and translucent. While the onions are cooking (you’re going to let them cook, stirring occasionally, for about 20-30 minutes), prepare your crust.
In a large bowl, combine the flour, cornstarch, and salt. With a pastry blender, fork, or two knives, cut in the diced butter until well combined, and the butter is just small bits. Add the egg and mix until a dough forms (I used my hands and found this the most effective; you don’t want to overwork the dough or “melt” all the butter pieces, but do want a cohesive dough to form). Roll out the dough on a lightly floured surface (I always like to cover mine with plastic wrap; helps keep the rolling pin from sticking to the dough!). Roll out into about a 12-in circle. Place carefully inside a 9-in pie plate and press gently to remove air bubbles. Crimp/prettify the edges and then place in the refrigerator for 30 minutes.
While the shell chills, finish preparing your filling. Whisk the milk, yogurt, and 3 eggs together in a bowl. Add some salt and pepper. Preheat your oven to 350*F.
Add your sausage (casing removed!) into the onions and break it up with a wooden spoon, allowing the sausage to cook and brown and the onions to caramelize. Add your torn kale and mix together until starting to wilt/soften.
Remove the quiche shell from the fridge. Pour in your kale, sausage, onion mixture and spread evenly on the bottom of the shell. Sprinkle your cheese over the filling. Finally, pour your egg/yogurt/milk mixture over everything. Bake until puffed and golden, about 25-35 minutes (mine took at least 35; just keep an eye on it around the 25 minute mark until it’s golden and lovely). Allow to cool slightly. Serve with a fresh mixed green salad.
Caramelized Onion, Kale, and Sausage Quiche
Makes 1 9-in round quiche, enough for about 4-6 entrée servings
Crust:
1 ¼ cup flour (I used mostly whole wheat pastry and a little sprouted flour)
1 ½ tsp cornstarch (could probably omit entirely)
sprinkling of salt
6 Tbsp butter, diced
1 egg
Filling:
1 large sweet onion, cut into thin half-moon shaped strips
2 tsp olive oil
roughly 2 loosely packed cups of kale, large stem removed and torn into small pieces
1 large mild Italian sausage, removed from casing (optional, but awesome)
½ cup whole milk
¾ cup full fat plain yogurt
3 eggs
salt and pepper
1 ½ - 2 cups cheese, shredded (I used mostly fontina cheese and a bit of medium-sharp cheddar)
Heat a large sauté pan over low heat. Add your olive oil and sliced onions, cooking until soft and translucent. While the onions are cooking (you’re going to let them cook, stirring occasionally, for about 20-30 minutes), prepare your crust.
In a large bowl, combine the flour, cornstarch, and salt. With a pastry blender, fork, or two knives, cut in the diced butter until well combined, and the butter is just small bits. Add the egg and mix until a dough forms (I used my hands and found this the most effective; you don’t want to overwork the dough or “melt” all the butter pieces, but do want a cohesive dough to form). Roll out the dough on a lightly floured surface (I always like to cover mine with plastic wrap; helps keep the rolling pin from sticking to the dough!). Roll out into about a 12-in circle. Place carefully inside a 9-in pie plate and press gently to remove air bubbles. Crimp/prettify the edges and then place in the refrigerator for 30 minutes.
While the shell chills, finish preparing your filling. Whisk the milk, yogurt, and 3 eggs together in a bowl. Add some salt and pepper. Preheat your oven to 350*F.
Add your sausage (casing removed!) into the onions and break it up with a wooden spoon, allowing the sausage to cook and brown and the onions to caramelize. Add your torn kale and mix together until starting to wilt/soften.
Remove the quiche shell from the fridge. Pour in your kale, sausage, onion mixture and spread evenly on the bottom of the shell. Sprinkle your cheese over the filling. Finally, pour your egg/yogurt/milk mixture over everything. Bake until puffed and golden, about 25-35 minutes (mine took at least 35; just keep an eye on it around the 25 minute mark until it’s golden and lovely). Allow to cool slightly. Serve with a fresh mixed green salad.
Photo courtesy of my uterus. :)