Quiche with Kale and Brussel Sprouts

Quiche with Kale and Brussel Sprouts

Most of us have had the pleasure of eating quiche in some shape or form. Many restaurants have quiche on their menus because despite it’s fancy name and luxurious taste (it is known to be French after all), it’s surprisingly easy to make. Quiche is a forgiving dish that’s simple to prepare, especially with an Aroma Rice Cooker. The multi-layered meal takes a few steps to create but the end result is well worth it. As far as filling choices go, the sky’s the limit. Like with the Perfect Omelet, you can pretty much add any of your favorite ingredients to create an original quiche recipe. The most famous combination comes from the French’s quiche Lorraine which includes an egg and ham filling topped with Gruyere cheese.

My entire family loves quiche. Yes, even my husband, real men DO eat quiche! I often make 2 or 3 quiches at a time and freeze them in slices since they reheat perfectly for breakfast on the go or a tasty lunch. Since part of my family’s post-holiday clean eating plan is cutting back on meat, I cooked up this version without any bacon or ham. Feel free to add either (or both) as long as you cook the meat before adding it to your quiche. That being said, this rendition turned out to  be so delicious and satisfying that I didn’t even miss the meat. The creaminess of the eggs and cheese I was able to get with the gentle heat of my Aroma Rice Cooker more than made up for the missing bacon, and it was truly one of the best quiches I’ve had.

QUICHE WITH KALE AND BRUSSEL SPROUTS

For the filling:
2 cups of kale, roughly chopped, stems removed
1/2 cup of diced onions
1 garlic clove, chopped
1/2 cup of brussel sprouts, diced, hard stems removed
1 tbls olive oil
salt and pepper

For the crust:
1 1/4 cups flour
6 tbls cold butter, cut into cubes
1 tsp salt and pepper
1 egg

For the custard:
3 eggs
3/4 cup sour cream
1/2 cup heavy cream
1/4 tsp nutmeg
1/4 tsp pepper

1/2 cup good quality cheese (like Gruyere), shredded

To make the filling: Set your rice cooker to Sauté-Then-Simmer™ and add the olive oil. Sauté the onions and garlic until soft. Add the kale and brussel sprouts and continue to sauté until soft, about 5 minutes. Remove mixture from the inner pot and set aside.

cut the cold butter into the flour until it resembles a crumbleTo make the crust: Place the cold butter and flour into a bowl. Use a pastry blender or fork to cut the cold butter into the flour until it resembles a crumble. Add the egg and mix until a dough forms.

On a floured surface, roll out the dough until it is roughly 1/2 inch larger than the diameter of the inner pot of your rice cooker. Place the inner pot upside down on your rolled out pastry dough and cut around it leaving a clean 1/2 inch border .

Spray the inner pot with cooking spray and place the dough inside the pot, pressing around the edges to get a smooth crust that reaches up the sides of the pot slightly. Refrigerate for roughly 30 minutes.

To make the custard: Mix all the ingredients together until well blended.

Top with cheese and then the custard mixPlace the inner pot (containing the crust) in the rice cooker. Spread the filling evenly over the crust. Top with cheese and then the custard mix. Close the lid and set on Cake (or White Rice). When the cooking cycle has finished remove the inner pot and invert the quiche onto a plate. Place another plate on top of the inverted quiche to get it right side up. Let set a bit and enjoy!

Tip: Something slightly acidic, like a nice side salad with tomatoes and olive oil, is the perfect side for a rich dish like this.

One thought

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