Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 125 g butter
• 1 egg (s)
• 1 pinch (s) salt

For the filling:

• 500 g kale
• 2 onions)
• 2 cloves garlic)
• 2 tablespoons oil
• salt and pepper

For the cast:

• 5 egg (s)
• 200 ml milk
• 200 g sour cream
• salt and pepper
• nutmeg
• 250 g feta cheese

Moreover:

• some cocktail tomatoes

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Instructions

1. For the shortcrust pastry, knead the flour, butter, egg and salt. Possibly add a little water. Shape the dough into a ball and place in the refrigerator for about 1/2 hour.
2. For the filling, remove the stalk of the kale, pull the leaves off the leaf veins and wash. Blanch the leaves in boiling salted water for about 5 minutes, then drain well and, if possible, squeeze them out. Chop the leaves.
3. Peel and chop the onions and garlic. Heat the oil in a pan and sauté the onions and garlic. Remove the pan from the heat and mix the contents into the kale. Season the vegetables with salt and pepper.
4. For the topping, mix the eggs with the milk and sour cream and season with salt, pepper and nutmeg. Chop the feta and mix it with the egg mixture.
5. Preheat the oven to 200 ° C top / bottom heat. Grease a round shape or use baking paper. Roll out the dough and line the mold with the dough. Either put the kale in the mold and pour the egg, milk and cheese mixture over it, or mix the mixture with the kale and then pour it into the mold. Halve or quarter the tomatoes depending on their size and place on the mass.
6. Put the quiche in the hot oven and bake for about 45 minutes on the middle rack.