Kale & Ricotta Quiche

with Romaine, Apple, & Almond Salad

55 MIN

4 Servings

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From the Test Kitchen

This crowd-pleasing quiche showcases a rich, eggy filling made with ricotta and cream—balanced by hearty sautéed kale. On the side, we’re serving a refreshing salad of crisp romaine and apple, wrapped in a creamy lemon dressing.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Cage-Free Farm Eggs
1 Pie Crust
1 cup Part-Skim Ricotta Cheese
1 Apple
1 Lemon
1 Romaine Lettuce Heart
1 bunch Kale
2 cloves Garlic
½ cup Heavy Cream
2 Tbsps Sliced Roasted Almonds
1 Shallot
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
2 Tbsps Crème Fraîche

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Quarter and deseed the lemon.

2 Cook the kale:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale, heavy cream (shaking the bottle just before opening), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste.

3 Make the filling:

Crack the eggs into a large bowl. Add the ricotta cheese, the juice of 1 lemon wedge, and the spice blend; season with salt and pepper. Whisk to thoroughly combine. Stir in the cooked kale.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

5 Prepare the remaining ingredients:

While the quiche bakes, quarter and core the apple; thinly slice lengthwise. Place in a bowl and top with the juice of 1 lemon wedge to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves. To make the dressing, in a large bowl, combine the crème fraîche, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

6 Make the salad & serve your dish:

Just before serving, add the sliced apple and chopped lettuce to the bowl of dressing. Toss to combine; season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Garnish the salad with the almonds. Enjoy!