Black Trumpet & Kale Quiche
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BY THIS TIME IN THE SEASON YOUR TENDER YOUNG KALE PLANTS have probably grown half as tall as you and you're wondering how on earth you can keep up with this prolific green. We've got a few tricks up our sleeve, but this recipe today, shared with us by PGM contributor Christiann Koepke of Portland Fresh, looks as beautiful as it tastes. With the delicate flavouring of black trumpet mushrooms set against the slightly bitter kale paired with the richness of eggs and cream... you'll polish this off for lunch no problem.
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NOTE: If Black Trumpet mushrooms are hard to find in your area, you could try substituting chantrelles which may be easier to find.
Also, the delightful paleo crust for Christiann's quiche uses almond flour, a staple in any gluten-free kitchen. If possible, use flour made with European almonds (here's why).
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Black Trumpet, Shallot & Kale Quiche with Gluten Free Crust
GF / Paleo Crust
- 1 cup almond flour
- 1 cup coconut flour
- ¼ t. sea salt
- 2 eggs
- 4 T. coconut oil ( in solid form)
- 2 T. coconut oil (melted)
- 1/2 – 2/3 c. water (amount used will vary depending on elevation)
Method
- Preheat oven to 350° F.
- Pulse flour, salt and solid coconut oil in food processor until incorporated. Slowly add the melted coconut oil, pulsing as you go, then adding the eggs one at a time. Finish off the dough by adding water just until a ball starts to form in the processor. *NOTE: the amount of water you’ll need is dependent upon elevation and weather; start with 1/3 cup and only continue to add enough liquid until a dough ball forms.
- Place ball on lightly floured surface and gently work the dough just until it’s a firm ball. Using a rolling pin, very carefully roll out using flour to dust as the dough is very fragile to work with. I found that I was unable to life the whole circle of dough into the pie pan altogether due to its fragile state. I cut the circle in thirds, using a thin spatula to lift each piece into the pie pan. After all 3 pieces are laid into the pan, gently press in using fingers.
- Pre-bake crust for 5 minutes. Once removed from oven, allow to cool while preparing the filling.
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Filling
- 6 eggs
- 1c. Whole organic milk
- 1 c. ½ & ½ organic cream
- 1/3 c. Shallots, diced
- 5 Black Trumpet Mushrooms, chopped
- 5 Portobello Mushrooms, chopped
- 1 c. Kale, any variety, chopped
- ¼ t. Pepper, freshly cracked
- ½ t. Sea salt
- Coconut oil to sauté
Method
- Preheat oven to 375° F.
- In medium-sized bowl, add eggs, milk, salt, and pepper, whisking to mix. In sauté pan, add 2 T. coconut oil. Add in Shallots and mushrooms, sautéing until lightly brown, approximately 5-8 minutes.
- Add mushroom and onions to egg mixture, and stir in kale. Fill pie crust with filling by gently pouring into partially pre-baked crust.
- Place quiche in oven and cook for 20-30 minutes or until filling is firm when pan is slightly shaken. Watch edges of crust to keep them from burning (due to the crust being partially pre baked you may need to put some foil around the edges about 15 minutes in).
- Remove from oven and allow to cool for 10 minutes before slicing.
ABOUT CHRISTIANN: Christiann is a Portland-based photographer, stylist, recipe developer and author of her popular blog, Portlandfresh.com where she showcases her immense love for the art of crafting incredible food. Alongside her curation of developing and capturing show-stopping recipes and styling, she teaches creative workshops and also interviews fellow creatives and local shops to open up the creative culture behind people’s passion and individual craft. Additionally, she writes for fellow food bloggers, providing insight into techniques learned along the way in her journey as a food photographer and stylist. Follow her at portlandfresh.com and on Instagram.
