Caramelized Onion and Kale Quiche

Did you see my vlog post about menu planning?  I mentioned in the accompanying blog post that I was going to post 5 of the 6 recipes here.  Why am I not posting all 6 recipes?  I didn't end up making the pesto panini, because we ran out of flour this week, and then I ran out of time to make the wheat bread after I ground some whole wheat into flour.  So sadly, no panini.

By the way, not only did we run out of flour this week, but we also ran out of butter and I just about lost my mind.  I felt like I couldn't make anything.  No bread, no muffins, no cookies.  How can anyone live like that?!  It was sort of horrible.

Anyway, this quiche is the first of the five.  It was an experiment because I decided to try putting a little cornmeal in the crust, and it was surprisingly delicious!  I would definitely recommend it.

I tend to be the type who plays it safe in the kitchen, but blogging is forcing me to try new things and experiment. It has been fun, but kind of terrifying.  Every time I try something new, I expect the worst, but am pleasantly surprised when it turns out well.  This is such a fatalist attitude, but it keeps me from being really bummed when something doesn't turn out.

Do you play it safe in the kitchen?  Is there anything you have been wanting to try but have been afraid to go through with it?  Something that maybe I would enjoy trying?

Caramelized Onion and Kale Quiche:

makes one 8" quiche

Crust: 

1/4 cup cornmeal

1 cup white flour

1 Tbs sugar

1/4 tsp salt

8 Tbs (1 stick) butter, cold and diced

2 -3 Tbs cold water

In a stand mixer or large mixing bowl, combine cornmeal, flour, sugar and salt.  Add your diced butter, and turn on the stand mixer and let the mixer run for about a minute, or with two knives, cut the butter into small pieces.  You want the butter to end up resembling small peas.  Add 2 Tbs of water and mix again until the dough starts to come together.  Add the 3rd Tbs if the dough is still a little dry.  Once it has formed into a nice mass, wrap in plastic and place it in fridge for at least 30 minutes.  Preheat your oven to 350°F and remove the crust from the fridge about 10 minutes before you need to roll it out.  Once it is warmed up slightly, flour a clean countertop and roll out the dough into a large, thin circle, big enough to fill your pie pan.  Gently lift it off the counter and put it in the pie pan.  Pinch the edges of the crust.  Place it in the oven to cook for about 15 minutes, or until the dough no longer looks shiny.  Do not let it brown.  Make the filling while your pie crust is in the oven.  Once your crust is out of the oven,  set it aside until you have finished the filling.  

Filling: 

1 Tbs butter

1/2 onion, diced

1 cup kale, destemmed and ribboned

1 cup milk

1 tsp oregano

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

3 eggs

1 Tbs wheat flour

In a large frying pan, melt your butter and add your diced onion.  Cook for 10 minutes, until the onions are translucent.  Add the kale and cover the pan for about 3 minutes, until the kale is wilted.  

In a separate bowl, combine the milk, eggs, oregano, basil, salt, pepper, eggs and wheat flour.  Whisk until combined. 

Once your crust has finished cooking, place the onions and kale in an even layer across the bottom of the crust.  Pour the milk mixture over the top.  

Place in the oven and let it cook for 25-30 minutes, or until the middle of the quiche is set.  Remove from the oven, let cool for 5 minutes, and enjoy!