Caramelized Onion & Kale Quiches with Frisée & Pear Salad

Caramelized Onion & Kale Quiches with Frisée & Pear Salad

2 Cage-Free Farm Eggs
2 Pie Crusts
1 Clove Garlic
1 Head Frisée
1 Pear
1 Yellow Onion
½ Bunch Kale
1 Bunch Chives

2 Tablespoons Crumbled Goat Cheese
1 Tablespoon Sherry Vinegar
¼ Teaspoon Crushed Red Pepper Flakes

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.

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.

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.

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.

While the quiches bake, place the vinegar in a bowl. Slowly whisk
in 1 tablespoon of olive oil until well combined. Season with salt
and pepper to taste.

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; season
with salt and pepper to taste. Divide the baked quiches and salad
between 2 dishes. Garnish the quiches with the chives. Enjoy!

Courtesy: Blue Apron (Recipe #1001)

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