Wholemeal quiche with wilted kale and tomatoes

Recipes / Vegetarian

Use wholemeal flour to make this better-for-you vegetarian quiche.

Recipe «Wholemeal quiche with wilted kale and tomatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 250g vine-ripened cherry tomatoes, Olive oil spray, 1 tbsp olive oil, 1 leek, pale section only, thinly sliced, 2 garlic cloves, crushed , 140g pkt Coles Australian Chopped Kale, 6 Coles Australian Free Range Eggs, 3/4 cup milk , Ground white pepper, 100g fetta, crumbled, 1 cup wholemeal plain flour, 1/2 cup plain flour, 150g chilled butter, chopped, 2 Coles Australian Free Range Egg yolks, 1 tsp chilled water.

Ingredients:

  • 250g vine-ripened cherry tomatoes 
  • Olive oil spray 
  • 1 tbsp olive oil 
  • 1 leek, pale section only, thinly sliced 
  • 2 garlic cloves, crushed 
  • 140g pkt Coles Australian Chopped Kale 
  • 6 Coles Australian Free Range Eggs 
  • 3/4 cup milk 
  • Ground white pepper 
  • 100g fetta, crumbled 
  • 1 cup wholemeal plain flour 
  • 1/2 cup plain flour 
  • 150g chilled butter, chopped 
  • 2 Coles Australian Free Range Egg yolks 
  • 1 tsp chilled water 

Instructions

  1. To make the wholemeal shortcrust pastry, place the combined flour and butter in a food processor and process until fine crumbs form. Add egg yolks and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.
  2. Preheat oven to 200C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 10cm x 34cm rectangular tart tin, with removable base, with pastry. Use a sharp knife to trim excess. Place in the fridge for 15 mins to rest.
  3. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160C.
  4. Place tomatoes on a baking tray. Spray with oil. Season. Bake for 15 mins or until tomatoes soften.
  5. Meanwhile, heat oil in a large frying pan over low heat. Cook the leek, stirring, for 5 mins or until softened. Add garlic and kale and cook, stirring, for 2 mins or until kale just wilts. Set aside to cool.
  6. Whisk the eggs and milk in a large jug. Season with salt and ground white pepper. Arrange the leek mixture and fetta evenly over the pastry case. Pour over egg mixture. Bake for 25-30 mins or until just set. Top with the tomatoes.