So, this is a little strange. When it comes to Swiss cheese, I find it to be stinky with a horrible flavor, but when I add it to quiche? Magic happens! I don’t get it at all, but no one in my family would dream of biting down on a piece of Swiss cheese by itself. Yet, all of us LOVE this recipe. We loved trying ricotta cheese mixed into this quiche for the first time as well.
Plus, I am all about a good way to use kale. You can hardly even taste it with everything else going on in this dish, so it’s definitely worth trying … even on your most reluctant eaters. And if you prefer spinach over kale feel free to make that substitution and enjoy a delicious spinach quiche instead. Either way, good luck (and let me know how it goes)!
Ricotta and Kale Quiche
Ingredients
Whole-Wheat Crust
- 1 1/2 cups whole-wheat pastry flour, can sub regular whole-wheat flour, but I highly recommend pastry flour for this!
- 1/2 teaspoon salt
- 8 tablespoons butter, melted
- 2 tablespoons milk
Instructions
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Preheat oven to 375 degrees F.
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In a 9-inch pie pan combine all of the crust ingredients with a fork. Use your hands to finish the mixture by pressing it into a ball. Press the dough into the pan and bring it up on the sides of the pan into one even layer.
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In a large bowl whisk together the eggs, cream and milk.
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Stir in the cheeses, kale, salt and pepper.
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Pour into the crust and bake until set in the middle and golden brown on top, about 40 to 45 minutes.
Recipe Notes
If you're positive kale won't be a hit, you can substitute spinach to make this a ricotta spinach quiche.
We recommend organic ingredients when feasible.
How To: Holiday Appetizer Platter
I don’t have swiss on hand but want to make this today. Can I substitute w/ cheddar, mozzarella, parmesan, or a mixture of those?
Sorry. We can rarely answer recipe questions in real time. How did it turn out?