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
Preheat oven to 375 degrees F.
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.
In a large bowl whisk together the eggs, cream and milk.
Stir in the cheeses, kale, salt and pepper.
Pour into the crust and bake until set in the middle and golden brown on top, about 40 to 45 minutes.
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.