A Quiche Fairy Tale - Sweet Potato Chronicles

A Quiche Fairy Tale

One Sun­day after­noon, as I waited out­side of Whole Foods for Dan and Scar­lett to meet me, I sat cata­tonic. It was around 2pm and I was hit­ting the prover­bial wall. As I focused my eyes, I real­ized I was star­ing at some­thing inter­est­ing. In the win­dow was a list called the Aggre­gate Nutri­ent Den­sity Index (ANDI). A rank­ing sys­tem cre­ated by Dr. Joel Fuhrman, author of Eat Right Amer­ica — Food Scor­ing Guide and Dis­ease Proof your Child: Feed­ing Kids Right, it mea­sures the den­sity of var­i­ous vit­a­mins and nutri­ents in foods. Kale was at the top of list with 1,000. Broc­coli was 376 and a banana was 30. As a health and nutri­tion enthu­si­ast (read: nut­case), I'd always heard about the ben­e­fits of Kale, but cre­ate a list and you're speak­ing in the terms my fried mind can under­stand. Sud­dently the search for Kale recipes was on.

The next morn­ing, my friend Adri­ana and I nursed cof­fees try­ing to come up with some ideas for dishes with kale. We fig­ured we could use it like spinach and decided mini-quiche would be some­thing fun that our girls would eat. (Adriana's daugh­ter is Scarlett's "best friend," but they love and hate like sis­ters.) After research­ing var­i­ous recipes and dis­till­ing what we liked best from all of them, we cre­ated the one below.

The only part of a quiche that we didn't want to use was the fatty crust. After throw­ing around a few ideas, we decided phyllo pas­try was worth a try. Wish us luck.

Cutie Kale Quiche

2 cloves of gar­lic
1/4 cup of chopped onion
1/2 cup of fresh, shaved parme­san cheese
3/4 a bunch of kale
5 eggs
3/4 of a cup of 2% organic milk
four sheets of phyllo pas­try
1 1/4 table­spoons of olive oil
a pinch of pepper

Method

Pre­heat your oven to 350.

We started by clean­ing the kale in cold water and Adri­ana trimmed the stems.

After chop­ping the gar­lic and onion, we sauteed them in a pan with a table­spoon of oil. We kept the pan on low heat and added the kale to wilt. We stirred often to coat the kale.

As the mommy's did the kale prep, Scar­lett broke and beat the eggs in a medium mix­ing bowl and stirred in the milk plus pep­per while Audrey grated the parme­san cheese. I should men­tion that as Adri­ana and I did the prep work the girls decided quiche called for cos­tumes. When we called them to the kitchen, Audrey had fan­cied her­self up in Scarlett's Cin­derella cos­tume (she amaz­ingly agreed to share that one!) while Scar­lett arrived in her flapper/belly dancer/flamenco num­ber. I just crossed my fin­gers that we wouldn't also be eat­ing the tril­lion gold coins that dan­gle from Scarlett's dress bodice.

When the kale was fully wilted and deli­ciously coated with the gar­lic and onion, we poured the whole mix­ture into the cuisi­nart and blended until fine.

Before our next step, the girls worked them­selves into a snit about shar­ing the larger step stool. The gloves (or shall we say cos­tumes nearly came off), but, luck­ily, shar­ing pre­vailed and we suc­cess­ful made the switch. It was now safe to blend the egg and milk mix­ture with the cheese as well as the kale in a large mix­ing bowl. We set it aside.

Adri­ana and I cut four sheets of phyllo into sizes that would fill my ramekin bowls. The girls lightly brushed the bowls and the inside layer of phyllo with olive oil. All four were placed on a cookie sheet. Cin­derella and Gin­ger Rogers slowly poured the green egg mix­ture into each, leav­ing a few inches at the top.

We baked the quiche for about 30–35 min­utes, or until firm. The gar­lic and onion gave the kale a great fla­vor. My hus­band, who would rather eat our cof­fee table than any­thing healthy, thought they tasted "great". Later that night, Scar­lett ate two for din­ner with some fresh fruit. Audrey had hers for a snack before the girl's gym­nas­tic class, and gen­er­ously shared them with two of their friends. One loved it, the other turned his nose up at it imme­di­ately. Not every­one lives hap­pily ever after with kale quiche.

  

4 Comments

  1. heidi_pyper says:

    Kale has always been a mys­tery to me. One day it just appeared, and every­one was eat­ing it. Where was it before it was every­where? I have never tried cook­ing it. I've always been a lit­tle scared. Why does it have to come in those giant bunches?
    I'm inter­ested in this … but also, in any other Kale inspired dishes. What with its super high, live for­ever rat­ing and all.
    thx!
    Heidi

  2. Karen Ioi says:

    Okay Scar­lett, I think I'm begin­ning to be addicted to all your yummy recipes! See­ing your pretty lit­tle face attached to these recipes is sim­ply a bonus! Thanks for the inspiration!

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