Caramelized Onion & Kale Quiches with Frisée & Pear Salad

Caramelized Onion & Kale Quiches

with Frisée & Pear Salad

Group Created with Sketch. 55 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 775 Cals/serving

In these gourmet fall quiches, caramelized onion provides a deep, molasses-like base—a perfect complement for earthy kale and tangy goat cheese. To caramelize the onion, we’re using a pot, whose high sides better trap moisture (a technique that quickly develops the vegetable’s sugars). Our side salad of pear and frisée, an endive relative with narrow, curly leaves, makes for a pleasantly sweet and bitter counterpoint to the rich quiches.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Crack the eggs into a large bowl; beat until smooth. Peel and thinly slice the onion. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Core and thinly slice the pear. Cut off and discard the root end of the frisée; roughly chop the leaves and place in a large bowl. Thinly slice the chives.

Caramelize the onion:
2 Caramelize the onion:

In a medium pot, heat 1 teaspoon of olive oil on medium until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pot; season with salt and pepper. Transfer to a bowl.

Cook the kale:
3 Cook the kale:

While the onion caramelizes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is slightly softened. Add ½ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Remove from heat. Season with salt and pepper to taste.

Assemble & bake the quiches:
4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. To make the filling, to the bowl of eggs, add the caramelized onion, cooked kale and 2 tablespoons of water; season with salt and pepper. Stir to thoroughly combine. Divide the filling between the pie crusts. Evenly top with the cheese and season with salt and pepper. Bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, add the pear to the bowl of frisée; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide the baked quiches and salad between 2 dishes. Garnish with the chives. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Crack the eggs into a large bowl; beat until smooth. Peel and thinly slice the onion. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Core and thinly slice the pear. Cut off and discard the root end of the frisée; roughly chop the leaves and place in a large bowl. Thinly slice the chives.

2 Caramelize the onion:

In a medium pot, heat 1 teaspoon of olive oil on medium until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pot; season with salt and pepper. Transfer to a bowl.

Caramelize the onion:
Cook the kale:
3 Cook the kale:

While the onion caramelizes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is slightly softened. Add ½ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Remove from heat. Season with salt and pepper to taste.

4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. To make the filling, to the bowl of eggs, add the caramelized onion, cooked kale and 2 tablespoons of water; season with salt and pepper. Stir to thoroughly combine. Divide the filling between the pie crusts. Evenly top with the cheese and season with salt and pepper. Bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Assemble & bake the quiches:
6 Make the salad & plate your dish:

Just before serving, add the pear to the bowl of frisée; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide the baked quiches and salad between 2 dishes. Garnish with the chives. Enjoy!