Mini Kale & Parmesan Quiche from HOW TO FEED A FAMILY

Prep Time: 10 minutes
Total Time: 50 minutes

Listen to the interview.

When you’re single or a newlywed, dinner can be nothing more than a glass of wine and a few hors d’oeures.

But that wonderful moment you start a family and you child needs to eat—regularly—can be a world-rocking shift!!!  You start researching the latest health benefits of various super-foods, gluten-intolerances, and the food pyramid.  You become more aware of processed foods, health benefits of organic produce & meat, and you finally understand that sugar really isn’t anyone’s friend.  That’s exactly what Laura Keogh & Ceri Marsh did, and it be­came exhausting, so they decided to start the Sweet Potato Chronicles.

The Sweet Potato Chronicles is a place for like-minded parents to connect to figure out a meal out and share findings about health & nutrition .  This highly successful website has now resulted in HOW TO FEED A FAMILY: Eat Healthy, Live Happy, Stay Sane by Laura Keogh’s  & Ceri Marsh’s first cookbook.

Directions

Mini Kale and Parmesan Quiche with Phyllo Pastry Crust

This recipe  is an  emotional favorite of mine. It was the first dish Scarlett and I created together. She was just three years old, and I was looking for ways to incorporate the nutrient-dense kale into dishes I knew she’d eat.

She was already a fan of quiche, so I figured this would be an easy sell. I just needed a way to eliminate the fatty crust and phyllo was the answer. This dish was an instant success with Scarlett as well as with Ceri’s children. It also became an SPC site favorite. Ceri and I have many fond memories of making this dish on photo shoots and in television studios while our girls tore apart the joints. However, whenever I think about the history of this simple but wildly nutritious meal, I remember Scarlett’s three-year-old face, beaming from her cooking perch, proudly pouring egg mixture into ramekins and all over the counter.

For the pesto, in a large frying pan, heat the oil over medium  heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the kale and coat with the oil mixture. Cover and allow the kale to wilt, until the tough stems are tender, 6 to 8 minutes.

Remove the kale from the pan and place it in a food processor. Process until it has the texture of a fine pesto.

For the quiche, cut the four sheets of phyllo into four equal-size squares. Layer the phyllo squares one by one into four large ramekins, brushing each layer of pastry lightly  with oil. (Keep the phyllo sheets between two moist dish towels to prevent them from drying out when you’re not actually working with them.)

 In a large mixing  bowl, beat the eggs. Add the milk then the Parmesan cheese and mix until blended. Add the kale and stir to combine well. Season to taste with salt and pepper.

Pour the egg mixture into the ramekins, leaving about ¼ inch (0.5 cm) at the top. Place the ramekins on a baking sheet and then place on the middle rack of the oven. Bake for 30 to

35 minutes, or until firm. Remove the baking sheet and allow the ramekins to cool before serving to little hands.

WHAT ’S SO GREAT ABOUT KALE ? Kale is the king of the cruciferous vegetable family, which also includes bok choy, broccoli, cauliflower and Brussels sprouts.

A nutritional powerhouse, kale has sky-high levels of antioxidants like vitamins C and A, which help the body to detoxify. Kale also has stellar amounts of vitamin K and flavonoids to combat inflammation. To unleash the leafy vegetables health benefits, it is recommended that you chop the leaves.


Yield: 4 servings

What's Needed:

 

2 Tbsp (30 ml) olive oil,

plus extra for brushing

4 cup (60 ml) chopped onion

3 cloves garlic, chopped

1 5 lb (680 g) kale

4 sheets phyllo pastry

5 eggs

6 cup (185 ml) milk

5 cup (125 ml) grated Parmesan cheese

Salt and pepper

^ Back to Top
 

Search & Browse

View AllMost RecentMain Dishes

Roast Chicken with Bread & Arugula Salad from Make it Ahead with Ina Garten
Aaron’s Chicken Potpies with Kale and Cannellinis from Teeny Lamothe
Open-faced Ratatouille Sandwiches with Gruyere

Short Rib Cholent from Chef Peter Berley's The Flexitarian Table
Filet Mignon with Creamy Crab Topping from Eat What You Love- Everyday!
MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK

Cincinnati-style Walking Taco
Grilled Carne Asada Tacos with Onion Relish and Cotija
Sizzling, Crisp & Delectable! SOUTHERN FRIED by James Villas

Asian Chicken Flatbread
Chicken Lettuce Wraps
Flat Belly Cookbook For Dummies® White Bean and Tomato Pesto Pizza

Mini Kale & Parmesan Quiche from HOW TO FEED A FAMILY
Coffee-rubbed Pulled Pork Sliders with Cherry BBQ Sauce
Red Gold Easy Classic Lasagna

Hoppin John Salad
Cuban Sandwich
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

Here's Looking at You Mini Meatball Sandwiches
Open up a Can of Worms
Lasagna with White Sauce

HELLO TASTE, GOODBYE GUILT! from Mr Food - Howard Rosenthal
Bourbon Braised Brisket Tacos with Grilled Corn and Peach Salsa
Asian BBQ Ribs

Taste of NFL 2013 Recipe: Cincy Cheesesteak Sandwiches
Merguez Burgers with Cucumber Dressing from Caroline Wright's Twenty Dollar Twenty Minute Meals
Brisket Tacos

Mediterranean Bean and Kale Sauté
Healthy tips plus Beef & Veggie Fettucini from Chef Michael Williams and Gourmet Nutrition: The Cookbook for the Fit Food Lover
George Miliotes, Master Sommelier, and Cedar Plank Roasted Salmon and Citrus Quinoa & Tabbouleh Salad from Seasons 52

Baked Dijon Tilapia with Crumb Crust
Crispy Oven Fried Fish Fingers
Extra Crunchy Fish and Chips

White Chicken Chili from Chef Kim Baretta and Garnish
Texas Chili
Zell Schulman's Brisket of Beef

Brined and Deep Fried: A Really Great Tasting Turkey
Braised Beef Short Ribs with Herbed Parmesan Polenta
Ultimate Macaroni and Cheese from In The Kitchen With David

Pot Roast with Gingersnap Gravy from the FIX-IT and FORGET-IT PINK Cookbook
Spicy Fennel and Shrimp Flatbread with Garlic Caesar
Slow cooked turkey with ricotta and spinach

Wok-Stirred Vegetables and Rice Noodle Salad from Simply Ming in Your Kitchen
Pecan Chicken with Roasted Grapes
Jesse Price's Southwestern Three-Bean & Barley Soup

Thai Chicken with Noodles from Erin Chase's Cookbook - THE $5 DINNER MOM ONE-DISH DINNERS
Bruce Aidells' SPANISH-STYLE ROASTED RACK OF PORK WITH PAN-ROASTED ROMESCO SAUCE
Bruce Aidells' BRAISED BEEF STEAK WITH TEQUILA, TOMATO, AND ORANGE

Chicken Spring Rolls
Hearty Southwest Chili
Bourbon Street Muffuletta Braid

Philly Cheesesteak Sandwiches
Pasta Carbonara
Irish Stew

Chicken Noodle Salad with Sesame Vinaigrette
Penne with Chicken, Romaine and Roasted Tomatoes
Cider Glazed Chicken Under Bricks with Garden Vegetable Salad tossed with Apple Butter Vinaigrette

Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette
Grilled Pork and Pineapple Kebabs with Spinach Salad

Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Katie Workman's One-Skillet Cheesy Beef and Macaroni
Slow Cooker Cassoulet from Michelle Scicolone's The French Slow Cooker

Lasagna Fauxlognese with Brian Patton, The Sexy Vegan
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Lobster Mac n Cheese with Cognac Cream Sauce

Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette
Grilled Salmon, Snap Pea and Spring Mix Salad with Chow Mein Noodles
St. Patrick's Day recipes

Mushroom Mac n Cheese with Bacon and Blue Cheese
Tex- Mex Max n Cheese with Green Chiles and Corn Tortilla Crust
Roasted Salmon with Pernod Sauce from Wini Moranville

Roasted Corn, Black Bean and Avocado Salad
Farmer's Market Vegetable Soup from Weight Watchers One Pot Cookbook
Peanut Butter Granola

Sesame Noodle Chicken Salad
Chicken Salad with Cranberries, Toasted Almonds and Orange Vinaigrette
Kung Pao Chicken

Everything really is better with bacon!
Baked Huevos Rancheros
Maytag Cheddar Soup

Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage
Rustic Grilled Cheese and Mushroom Sandwich with Light Caesar Salad
Turkey 101

Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Herbed Popovers
The Winemaker Cooks: A chat with Chris Hanna

Simmering Pork Shoulder
Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
"World’s Greatest Chicken Pot Pie" from The Casserole Queens

Homemade Gyros
7 Steps to Sensational Stew
Crispy Orange Beef with Green Rice

Anna Boiardi's Leaving-home Penne Rigate with Broccoli
Budget Friendly Foods
Summer Citrus Salad with Creamy Yogurt Dressing

O as in Organizing: Peanut Butter and Jam Muffins
In Season: Apple Recipes
Gold Star Mini Meatloaf “Cupcakes” with Mashed Potato Icing

Tagliata al Rosmarino (Steak with Rosemary)
Chop-chop Salad
Pinwheel Steak Skewers

Pecan-crusted Catfish with White Cheddar Grits
Corn on the Cob
Grilled Asian Orange Chicken

Open Face Bean, Tuna and Arugula Grilled Sandwich
Porterhouse for Two
Mark Schatzker's Steak: One Man's Search for the World's Tastiest Piece of Beef

Lemony Grilled Halibut
Chili-rubbed Chicken Summer Salad
Eat Clean Crispy Chicken Bites

Coffee-Pepper Blackened Pork Tenderloin over Spinach
Ham and Grilled Asparagus Salad
Grilled Steak with Vegetable Kabobs and Summer Salad

Grilled Ribeye Steak with Classic Steak Butter
Classic Italian Pasta Salad
Maggie Green's Kentucky Honey–Lime Grilled Salmon

Laurie David's Vietnamese Soup in a Teapot
Chicken and Black Bean Enchiladas
Bluefish with Creamed Corn and Croutons from For Cod and Country by Chef Barton Seaver

Braised Beef Brisket
Spicy Buttermilk Oven- fried Chicken Fingers
Parmesan Crusted Cod with Dilled Carrots

Lemon Angel Hair Pasta from CHRISTINA FERRARE's BIG BOWL OF LOVE
Quick Chicken Mole from You CAN trust a skinny cook
Gold Star Chili Hot Brown Bake

Chicken stuffed Poblanos with Two Cheeses
Cooking a great steak
Spicy Chicken Quesadilla

Asian Flank Steak with Beer Reduction
Linguini alle Vongole (Linguine with Clams)
Antipasto Salad

Trio Bistro's Grouper “California Style”
Chicken and Salsa Tamales
Roast Leg of Lamb with Oven Roasted Potatoes

Glazed Beef Kabobs
Porterhouse for Two with Lemon, Potatoes and Asparagus
Best Burgers from the Grill

Tequila Fajitas
Honey Mustard Chicken Rolls
Turkey Meat Balls with Spinach-Tomato Sauce

Grilled Beef and Vegetable Kabobs
Corned Beef Hash
All American Mini Meatloaf Salad

Bourbon Steak
Stir Frying: Mandarin Shrimp and Vegetables
Cassoulet-Style Italian Sausages and White Beans

Tortilla Lasagna
Beef Tenderloin Stew
Chicken Fricassée

White Bean Soup with Sausage and Spinach
Burger in a Bowl
Teriyaki Turkey Burgers

Pork Cutlets with Three-Mustard Cream Sauce
Chef Rick Bayless' Brava Steak
Beef and Guinness Stew with Potato Herb Dumplings

Salmon and Boursin Baked in Phyllo
Marinade 101
Hyde Park Chili

Manicotti Beef Florentine
Steak au Poivre
Beef Tenderloin with Horseradish Cream Sauce

Seafood Stew
Holiday Sliders
Macadamia Chicken with Mango Butter Sauce

Open-faced Ratatouille Sandwiches with Gruyere
Beer-Batter Shrimp
Chili with Sausage and Beef

Antipasto Toss
Roasted Corned Beef and Cabbage
Beef Wellington

Chinese New Year Tradition: Dumplings and Whole Chicken
Baked Dijon Tilapia with Crumb Crust
Jim Beam Tipsy Barbecue Sauce

Mustard Pork Tenderloin with Cherry Cabernet Sauce
Lobster Sliders
Mom’s Famous Vinegared Shrimp

Baked Macaroni and Cheese with Buttered Crumb Topping
Classic Romaine with Country Ham, Apple, and Sour Cream Dressing
Black Bean & Chicken Burritos from Nourish

Chicken Piccata
Creole Pasta
Spicy Ginger Beef in Lettuce Cups

Orange Chicken with Broccoli
Asian Dumpling Soup
Fettuccine Alfredo

Kentucky Baseball Picnic Bird
Peanut Butter & Jelly Sushi
Crunchy Sesame Chicken Wings

No-Knead Pizza Dough
Smoked Salmon Puff Pastry Pizza with Capers & Dill
Lemon Mustard Salmon Salad

Baked Mediterranean Snapper
Mexican Meatballs
Ghoulish Pasta

Better BLT's
Baked Macaroni and Cheese with Buttered Crumb Topping
Coconut Shrimp and Rice Noodle Bowl

Minestrone Salad
Italian Wedding Soup
Coffee Dusted New York Strip

Japanese-style Sirloin
Chicken Tortilla Soup
^ Back to Top
 

Leave a Comment


*

^ Back to Top


  • Recipe to Share?

    Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.
    Share With Us  
  • Don't Be A Stranger

    Amy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.
    Connect With Amy >
  • Where's Amy?

    Wondering what Amy is up to? Take a look at her calendar for all upcoming events.
    View Her Calendar >
  • Dole Spring Mix 167 x 334


  • Gold Star Chili