From the Kitchen

Caramelized Onion and Kale Quiche with Arugula & Pear Salad

Quiche Ingredients

  • 2 small Pie Crust
  • 2 Eggs
  • 1/2 bunch of Kale
  • 1 Garlic Clove
  • 1 Yellow Onion
  • 1 Bunch of Chives
  • 2 Tablespoons Crumbled Goat Cheese
  • Salt and Pepper to taste

Salad Ingredients

  • 1 Bunch of Arugula
  • 1 Pear

Vinaigrette Ingredients

  • 1 Tablespoon of Sherry Vinegar
  • 1 Tablespoon of Olive Oil
  • Salt & Pepper to taste

The Quiche

Preheat Oven to 425 F. Thinly slice the onion.  Mince the Garlic Clove. Remove stems from Kale then roughly chop. Thinly slice the chives.

Crack and beat eggs into a large bowel then set aside.

Caramelize the Onion

Heat a drizzle of Olive Oil in a large pan then add the onions. Season with Salt and Pepper. Cook stirring occasionally approximately 8 minutes. Add a tablespoon of water. Cook stirring frequently approximately 3 minutes. Add another tablespoon of water.  Cook scraping up any brown bits until the onion looks soft and caramelized. Transfer to a bowel and set aside.

Cook the Kale

While the onion caramelizes, in a medium pan heat a drizzle of Olive Oil until hot. Add the garlic and cook stirring frequently until fragrant. Add the Kale and cook for 1-2 minutes until slightly softened. Add 1/2 cup of water and cook stirring occasionally until the Kale has wilted and the water has cooked off. Remove from heat and season with salt and pepper to taste.

Assemble the Quiche

To the bowel of eggs, add caramelized onion, cooked Kale and 2 tablespoons of water.  Season with salt and pepper, if you like. Stir until thoroughly combined the divide between pie crust. Top with crumbled goat cheese and bake on a sheet pan for 18-20 minutes. Let stand for a few minutes after removing from oven then garnish with the chives.

Make the Vinaigrette 

As the Quiche is baking, add the Sherry Vinegar to a small bowel and slowly whisk in 1 tablespoon of olive oil until combined and add salt and pepper to taste.

Make your Salad  

Core and slice pear into matchstick sized slices and add to a salad bowel with the Arugula. Add the vinaigrette to the salad then toss to combine.

Enjoy with a glass of water with fresh squeezed lemon juice or your favorite white wine.

Servings: 2

*Please season with salt and pepper at your discretion.

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