Sunday, November 21, 2010

Kale, Leek & Squash Quiche in a Chive Crust

It's chilly and rainy and gloomy and foggy and Thanksgiving is coming up. I know you all are running around your kitchens frantically trying to get as much done before the big day. Well, I'm not. Nope. This is the first year I'm taking charge of the Thanksgiving menu and I'm not one bit worried. My dad is going to cook the turkey (he likes Alton Brown's method and so do I), and I have planned a beautiful salad, sweet potato fries with dipping sauce, whole wheat cornbread, and some sort of unadulterated greens. Unadulterated greens, you ask? I don't really believe in  adding loads of fat (no matter how good it tastes) to my vegetables when I already plan to have a big meal followed by dessert. And I don't believe in green bean casserole ever. I do, however, believe in quiches.

The difference between a quiche and a green bean casserole is more than just classiness. First, a quiche is more versatile--you can add any type of vegetable you want. Second, it's a lot easier to make a lower calorie/fat version and still have it taste good (um, not that I did). Third, it doesn't usually call for cans of condensed soup laced with preservatives. I'm sure there are other reasons, and I think you quiche lovers should let me know what they are. In fact, the person who gives me the best reason as to why quiche is better than green bean casserole (in general or for Thanksgiving) will get a special prize from me. It may or may not include baked goods. It'll likely contain something else. Just know that it comes from me, and I am awesome, which makes any sort of prize I send awesome as well.

To the quiche! This is surprisingly the first quiche I have ever made. I wanted to call it a tart, but it's really a quiche. My inspiration was the kale I am currently obsessed with; I felt that it would be great in this kind of dish because it would get the cooking time it desperately needs to reach  a state of perfect tenderness. I'll happily eat my kale slightly al dente, but other people around here are a bit pickier. Anyway, I was right--the kale in this was cooked to perfection and  melded well with the leeks and custard. I'll also mention that I did something a bit different with the cheese in this quiche. I love Boursin and its intense garlic (and herb) flavor, both of which I felt would go well with the chive crust. I smeared a bunch of it onto the crust before filling, and sprinkled some in afterward. It was a flavorful addition. Trust me when I say that this quiche will satisfy all of your needs.

Contest is not your normal tell-everyone-about-it-and-follow-me giveaway--it's mostly to feed my craziness & to provide one of my regular readers with a holiday treat from yours truly. Comments will be cut off on Friday, November 26th. My mom will be picking the winner to avoid any impropriety on my part. Please live in the United States or Canada--I'm poor and can't afford shipping overseas. 


Chive Pie Crust
From Cooking Light

5  oz  all-purpose flour (about 1 1/4 cups)
1/4  tsp.  salt
1/4  tsp.  baking powder
2  Tbsp.  minced fresh chives
1/4  cup  vegetable shortening
4  tsp.  unsalted butter, melted
1/4  cup  boiling water

Preheat oven to 400F.

Note: you will be roasting squash for the filling as you preheat and bake your crust.

1. Combine flour, salt, baking powder and chives in a bowl.

2. Cut in vegetable shortening. Tip: if you don't have a pastry blender, use a sturdy metal wire whisk to "mash" the shortening into the dry ingredients. The picture below shows you get the same results.

3. Combine butter and water and make a well in the center of flour mixture. Add into well and bring flour into mixture until it resembles wet clumps. Note: mine was more like a really thick porridge.

4. Make a rough disk on parchment paper or plastic wrap, wrap dough, and refrigerate for 30 minutes.

5. Roll dough out into a 13" inch circle. Line the bottom of  10" tart pan or springform with parchment, and then fit dough into bottom and press into sides. If using tart pan, remove excess.

6. Line bottom of crust with foil and add pie weights. Lower oven to 375F and bake for 25 minutes or until lightly browned. Let cool for 15 minutes before adding cheese in next section.

Kale, Leek & Squash Quiche Filling
From The Baking Barrister

1 cup diced leeks
7 stalks kale (5 cups), shredded
1 1/2 cups squash, 1" chunks
2 cloves garlic, minced
1/4 cup vegetable stock
2 eggs
3/4 cup milk
1.5 tsp. kosher salt
1 tsp. freshly ground pepper
1 package Boursin
1. Place squash on a baking sheet lined with parchment paper. Bake along with the pie crust until browned.

2. When cool, spread half the package of Boursin on the bottom of your crust using the back of a spoon. Take care not to crack the crust.

3. In a large saute pan on medium heat, add vegetable stock and garlic. Cook until fragrant.

4. Add leeks and kale to pan, mix around, and cover. Cook for 10 minutes, until leeks and kale are soft and nearing tender. Remove lid and allow the remainder of the liquid to evaporate.

5. Add kale and leek mixture to the pie crust, spreading evenly. Sprinkle with half the squash and the remainder of the cheese.

6. Whisk together eggs, milk, salt and pepper. Pour over filling, taking care to leave at least 1/4 inch between filling and top of crust.

7. Sprinkle remainder of squash on top of quiche.

8. Bake at 375F for 30-35 minutes until puffy and slightly brown. Allow to cool for 15 minutes before removing from tin. Top with chopped chives.


Chef Dennis said...

your tart looks amazing (yes much better than just a quiche) I love the crust, that really added so much to the dish!
thanks for such a wonderful recipe!

Jamie @ A Healthy JD said...

This looks delicious, and a great way for me to sneak kale in since my husband claims to dislike it in a sauteed form. I'd have to say that quiche/tart are far superior to green bean casserole b/c frankly anything with a fancy French name sounds (and is) more appetizing than a 1950's Campbell soup conspiracy theory like the casserole. Eggs & cream > condensed soup in a can any day.

Lisa Levine said...

Hmm....home made custardy deliciousness in a flaky crust spiked with farmer's market greens vs congealed condensed soup mixed with soggy limp green beans...i think i just confirmed your point. My sister is a kale freak...i just might make this on Weds! Thanks for the fab idea!

Barbara l Vino Luci Style said...

First you did a lovely job; sounds wonderful from the flavored crust to the Boursin cheese. Yum.

Second, why is quiche better than green bean casserole. Easy; it's not only got a crust, which we know on the holidays we can't seem to get enough of but more than that? It's versatile.

The classic quiche lorraine includes bacon and swiss cheese and look how far you've come with it. So with a crust and some eggs as the 'must haves' you can make so many variations on a theme; tell me how you do that with green bean casserole, huh?

Shelley Johnson said...

Now this sounds like something that I would make in an effort to make myself like kale -- we have tons in the garden, but my husband is the only one around here that wants to eat it! And I don't do the green bean casserole, as I'm a fan of green beans straight from our garden. So... the reason that this will be SO much better than green beans is that it is so difficult to find really good green beans at this time of year! And we might have some new converts to the healthful benefits of kale!

Kelly@TheMeaningofPie said...

At first I was suspicious because, truth be told, I really love the green bean casserole...Campbell's and all. But this looks absolutely divine. Beautiful work!

Emily R said...

Quiche is better than green bean casserole because you can eat quiche hot, cold or anywhere in between and it's still delicious. On the other hand, cold green bean casserole could probably double as spackle or Elmers glue in a pinch, so maybe they are even :)

Tiffany said...

What a beautiful dish, I can't wait to try this one!

Evan @swEEts said...

This looks absolutely delicious.. I would love to see it on our table at Thanksgiving, alas the boyfriends family always does the green bean casserole!

Kimmy Bingham said...

Ooh, I have everything on hand for this. Looks so yummy.

tastesbetterwithfriends said...

I've never had a green bean casserole and i'm also not a fan of green beans, but I do like kale, leek and squash. That may not be why a quiche is better than a casserole though.


Lovely dish! I love that you are sneaking veggies into something I could get my kids to eat! It is simple gorgeous!

Shulie said...

Hey S, that crust and quiche look amazing and I am not much of a quiche person but would love to have a slice of this one!! Great job babe!! Shulie

RJ Flamingo said...

You know what? I can't do it. I do love quiche, really I do. And the combo of squash, kale, and leeks, truly rocks. (I made a chili/stew recently with the same base ingredients)

But I love green bean casserole, too. I do. But this year, in an effort to cut back on the ohsodelicious preservative-laden crap, I will be making it from scratch. And since my kitchen is kosher, I will attempt to make it with soy milk and Smart Balance Light spread, fresh green beans, fresh mushrooms, and just a cube or two of Telma mushroom soup cubes. Make of it what you will. :-)

Victoria said...

I love quiche! It's one of my favorites, though I honestly can't think of how one could make it "healthy" but that's beside the point, haha. So glad you finally got to make one, and it sure looks beautiful! Happy Thanksgiving!

Pretty. Good. Food. said...

Mmm, great recipe! Sounds delicious :) Perfect for a Thanksgiving weekend brunch perhaps!

*kimmie* said...

Hello, Gorgeous Quiche!

Quiche kicks green bean casserole's butt any day for several reasons:
1. There are no canned vegetables involved (canned green beans should be outlawed).
2. There is no canned cream of anything soup involved (canned cream of anything soup should also be outlawed).
3. There are no canned fried onion strings involved (are those even really onions?)

I've never been a fan of green bean casserole, but now that I consider the number of cans of artificial crap involved, I think it's safe to say I'll continue to be able to say "I've never made green bean casserole" for years to come.

Noelle said...

Yes, this looks amazing. My husband LOATHES green bean casserole so I know he would totally go for this! Great job!

Monet said...

It sounds like you have a wonderful feast planned...and I'm glad that you are spending it with those that you love and cherish. I am not a big fan of green bean casserole, so I loved seeing this alternative. It looks far better and I'm sure it tastes great too! Thank you for sharing this quiche with me...I hope you have a wonderful week of feasting, friends and family!

Pacheco Patty said...

Traditional green bean casserole with Durkees onions and Campbells cream of mushroom soup is not even in the same league as your kale leek and squash quiche so I won't even compare them. I'm thinking that a serving of your quiche may very well negate the need for rolls or bread with the Thanksgiving meal and that would be a huge plus in my book! Happy Thanksgiving:)

The Little Foodie said...

This is why quiche is better than green bean casserole.
People bring you casseroles when someone has died. It's easy to make a lot of and it's cheap, and it's because you can't taste anything when you're depressed, or you are totally non-discerning and just shovel everything in your mouth and call it good.
Quiche is what everyone keeps for themselves.
Why people like this at Thanksgiving is weird. Maybe they are mourning the turkey, or just trying to make sure there's enough food.

LaDue & Crew said...

What's not to love about quiche..? It tastes fab and sounds so French, it'll get ya a dinner date and a randy evening so long as the crust aint soggy...

riceandwheat said...

BB, you've reminded me that it's been too long since I've made a quiche. Must remedy that situation soon, except this time, with some chive in the crust! ;) Do you always use veg shortening in pie/tart/quiche crusts? I'm mainly a butter-only kind of girl but I have heard veg shortening results in more flakiness...

sara @ CaffeIna said...

I love love love the idea of the chive crust! The only problem I have with this post is that I can't enter the contest! I've never had green beans casserole until last year when my hubby made it for what is now my traditional thanksgiving with friends. He can't cook, he is totally incapable of making anything in the kitchen but (pancakes and) green beans casserole. And it's an amazing one! He is required to bring it every year now. So I guess I will have to vote for the casserole and can't enter the contest. I still love this quiche but don't tell him :)

Carolyn said...

That's the first quiche you ever made??? Wow, that's gorgeous. I like quiche because it's remarkably easy and you can do so much with it, the possibilities are endless. As long as I have a pie crust in the freezer (homemade, of course), quiche only takes a few moments to throw together.
Love the idea of spreading boursin on the bottom!

baking.serendipity said...

This kale looks like an awesome quiche ingredient! I've been loving kale everywhere lately. Your Thanksgiving menu sounds delicious...I hope it's a great day :)

Mariko said...

Hmm. I meant casserole in the "why people like this at thanksgiving part". Hey, I'm an English teacher. I don't like ambiguous pronouns.

Legally Married said...

Quiche is better than green bean casserole because it's a much harder word for anyone playing "hangman."

Also, quiche (especially this one, from the looks of it!)is delicous at any time, while green bean casserole must be prepared by my grandmother and eaten within 2.5 minutes of being removed from the oven to be tasty. ;)

Mel said...

I ate green bean casserole as a child because my mother put it on my plate.

I ate green bean casserole as a teenager so as not to offend the person who went through the trouble of making it.

I have been eating green bean casserole as an adult because I thought I had to make this "staple" of Thanksgiving dinner.

Quiche is better because you have officially taken the mushy mixture of goo off of my menu and I believe that all involved will be secretly happy for this!

Baking Barrister said...

Mel & Shelley--who are you!? Where are your e-mail addresses?

blackbookkitchendiaries said...

this looks so mom loves quiche..i cant wait to make these for her.

Erika said...

This looks just fabulous. I like green bean casserole a lot, but I think I would give it up for a slice of this quiche. YUM.

Kristen said...

I hope you still get comments on this blog because after years of having this recipe bookmarked away for a later date, I finally made it! SO GOOD! The chive crust was perfect and crispy, I overloaded the pie with roasted squash that I've been drowning in from the garden, I caramelized the leeks along with half a red onion that was languishing in the fridge and I also added (it was too hard not to!) bacon. It was SO good! I have to say, though, that the Boursin cheese was the genius move here, it was so, so delicious. Definitely will make again on a quiet fall evening in the near future! :)

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