Yum, yum, yum, yum. Is what I said when I ate way too much of this gluten-free crustless kale quiche that I whipped up for the first week of 2013. Which is why it only lasted two days, instead of the intended four to five lunches. Believe me, I thought I’d have plenty of will power to resist kale, yet . . . Okay, it’s the crème fraîche inside this bad boy. Which is my advice to all of you who are trying to put more kale into your 2013 diet: Just drown it in dairy. Done and done.
I found this delicious recipe after I started following Hot Dishes for Hot Bitches on Facebook. Because of course I did. I’m not sure what these hot bitches do in their spare time besides find amazing recipes, because they throw about a million of them out to you every day if you’re in that club. You should check it out, because stuff is GOOD. Sure there healthier things to do with your kale. But there are also much more fattening ways to make a gluten-free quiche. I’m calling it a draw and making another one this weekend.
You can too!
Gluten-Free Kale Quiche
adapted from AlexandraCooks
Prep time: 10 minutes Cook time: 40 minutes + 20 minutes cooling time
5 large eggs
3 T. gluten-free all-purpose flour
1 cup crème fraîche
1 cup whole milk
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 T. fresh thyme, finely chopped
1 1/2 cups uncooked coarsely chopped kale
1. Preheat oven to 375 degrees. Place your chopped kale into a pie plate.
2. Whisk together one egg and gluten-free flour in a medium bowl. Whisk 4 remaining eggs to thoroughly mix.
3. In a large bowl whisk the crème fraîche until smooth, then add milk and whisk to combine. Pour the egg mixture through a fine mesh sieve (or a very tight strainer) into the milk mixture and combine. Whisk in salt, pepper, and thyme.
4. Pour mixture over kale in the pie plate, then submerge kale into liquid. Bake for 10 minutes on 375.
5. Turn oven down to 325 degrees and bake for 30 minutes, or until center is firm. Remove from oven and allow to cool for 20 minutes.
Makes: 12 servings