Kale Quiche with Lamb

(1019 votes)
Total Time Icon
Total time: 40 min
Preparation Time Icon
Prep time: 20 min
Cooking Time Icon
Cook time: 20 min
Yield Icon
Enough for 1 person

🍓 Ingredients

200 grams Flour
some Salt
100 grams Butter
1 Egg
  Peas dried for blind baking
40 grams Butter
300 grams Kale fresh
  Salt and pepper
1 tablespoon Garlic chopped
100 grams Shallots
  Clarified butter
1 twig Rosemary
250 grams Lamb goulash
1/2 bulbs Garlic
1/2 Shallots
3 twigs Thyme
50 grams Yogurt
2 Eggs
1/8 liter Milk
40 grams Blue cheese
  Rosemary chopped
1 Garlic clove chopped
  Salt and pepper
1 tablespoon Parsley chopped
1 pinch Curry

🍽 Instructions

For the dough, knead flour, butter, salt and the egg.

If the dough is too dry, add a little water. Place in the refrigerator for one hour. Then roll out and place in a springform pan, making a two cm high edge, prick dough with a fork. Place baking paper on the dough, put the dried peas on top and bake at 210° for about 20 minutes. Remove peas and baking paper. Let cool. For the filling, clean the kale and rinse it properly with water.

Blanch in boiling water, rinse and cut into strips. Melt butter, sauté shallots and garlic until translucent, add kale and sauté for 5 minutes. Season with salt, pepper and nutmeg.

Allow to cool. Sauté lamb, herbs, garlic bulb and shallot briefly in melted clarified butter.

Season with salt and pepper. Mix with the kale and place on top of the dough. For the glaze, mix all the ingredients together and spread over the kale and meat mixture. Bake at 180° for 30-35 min. Sprinkle with parsley and serve.

📊 Nutrition Facts

Nutritional values per serving:

39 g
179 g
134 g

📝 Recipe Overview

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