Are you looking for ways to get nutrient dense kale into your little ones? This recipe will become a family favourite!
Mini kale and parmesan quiche with phyllo pastry crust
Ingredients:
- 2 Tbsp (30 ml) olive oil, plus extra for brushing
- 1/4 cup (60 ml) chopped onion
- 3 cloves garlic, chopped
- 1 1/2 lb (680 g) kale
- 4 sheets phyllo pastry
- 5 eggs
- 3/4 cup (185 ml) milk
- 1/2 cup (125 ml) grated Parmesan cheese
- Salt and pepper
Method:
For the pesto, in a large frying pan, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the kale and coat with the oil mixture. Cover and allow the kale to wilt, until the tough stems are tender, 6 to 8 minutes.
Remove the kale from the pan and place it in a food processor. Process until it has the texture of a fine pesto.
For the quiche, cut the four sheets of phyllo into four equal-size squares. Layer the phyllo squares one by one into four large ramekins, brushing each layer of pastry lightly with oil. (Keep the phyllo sheets between two moist dish towels to prevent them from drying out when you’re not actually working with them.)
In a large mixing bowl, beat the eggs. Add the milk then the Parmesan cheese and mix until blended. Add the kale and stir to combine well. Season to taste with salt and pepper.
Pour the egg mixture into the ramekins, leaving about ¼ inch (0.5 cm) at the top. Place the ramekins on a baking sheet and then place on the middle rack of the oven. Bake for 30 to 35 minutes, or until firm. Remove the baking sheet and allow the ramekins to cool before serving to little hands.
Prep time: 10 minutes Total time: 50 minutes Makes: 4 servings
Courtesy Sweet Potato Chronicles
www.sweetpotatochronicles.com
@spchronicles