Kale Quiche

Ingredients

• 250 g spelt whole‑grain flour (and a little extra for dusting the pan)
• 1.5 tsp salt
• 150 g cold vegan butter (plus more for greasing the pan)
• 2 red onions
• 1 stalk leeks
• 2 tbsp olive oil
• 500 g kale
• fresh pepper to taste
• fresh nutmeg to taste
• 1 lemon (juice)
• 200 g cashew cream or oat cream
• 2 Eggs
• 100 g light cream
• 100 ml Vegetable broth
• 50 g grated mozzarella

Instructions

1. 1.

   Knead the flour, ½ tsp salt, cold butter and 3 tbsp cold water by hand or with a stand mixer to make the dough.

2. 2.

   Grease a quiche tin with a little butter and dust it with flour. Roll out the dough on parchment paper and transfer it into the tin. Cover and chill in the fridge for about 30 minutes.

3. 3.

   Preheat the oven to 170 °C (fan‑forced). Remove the dough from the fridge and press the edges firmly with your fingers.

4. 4.

   Peel and dice the onions. Wash, trim and slice the leek stalks. Heat oil in a pan and sauté the onions and leeks until translucent. Add the kale, shake off excess water, and cook for 2–3 minutes on medium heat. Season with remaining salt, pepper, nutmeg and lemon juice, then set aside.

5. 5.

   Whisk together cashew cream (or oat cream), eggs, light cream, vegetable broth and mozzarella in a bowl. Season with pepper.

6. 6.

   Pour the kale mixture into the quiche tin and cover with the custard. Bake in the lower third of the oven for 35–40 minutes. Let cool for a few minutes before serving immediately.