All Hail Kale

It's no big secret. I love quiche. I love pie. I love torte. Anything served by the slice really. 

I am not sure where or when this obsession started but my family especially has become very familiar with "Amanda's Quiche"

Now, to say "Amanda's Quiche" doesn't really pin down one kind of quiche. Because I tend to never make the same one twice. That actually may not be entirely true. But it is always fun to mix things up. Even if it is only a slight variation from the last. 

This time I made a somewhat traditional quiche with a not so traditional protein. Some are not so familiar with chorizo or even know what it is but once they have it they usually ask for it again. Mexican Chorizo is an uncooked spanish sausage, usually of pork, spiced up with Mexican seasonings. (There are quality vegetarian versions too!!) 

This recipe would work with bacon or pancetta as well. Kale works really well and is available year round. Kale grows very well even in the cold winter months so you should have no problem finding it at your local store. And if you don't like kale you could try some spinach or even collard greens. I'd also change up the cheese. Maybe some drops of fresh goat cheese on top. Or maybe instead of a pie crust you slice some potatoes to put at the bottom of the pie plate as your "crust" OH THE POSSIBILITIES!!!

Kale, Cheese & Chorizo Pie
1 prepared pie crust (recipe below)
1 bunch of kale, washed and chopped
1/2 pound mexican chorizo, casings removed (remember fresh not aged chorizo)
1 cup shredded cheese (of your choosing, I had a block of Colby Jack so that is what I used here)
3/4 cup half and half
4 eggs
2 tsp olive oil
1/2 tsp ground mustard
1/2 tsp garlic salt
1 tsp salt and pepper (this is approximate, I never measure salt and pepper when cooking)

Preheat oven to 375 degrees.

Roll out your prepared pie crust and place in your pie plate. Crimp edges. Place prepared pie plate in the refrigerator until ready to fill.

Brown your fresh chorizo in a skillet with 1 tsp of olive oil over medium high heat. Cook chorizo until nice and browned. Set aside.

Place chopped kale in a deep skillet with 1 tsp olive oil and the garlic salt. Saute kale until softened and bright green.

Mix your eggs, half and half, ground mustard and salt and pepper in a bowl. Grab your pie plate from the refrigerator. Sprinkle about half of the cheese on the bottom of the pie crust. Then add chorizo and kale. Fill the pie plate with the egg mixture and finally top with remaining cheese.

Bake for approximately 50 minutes or until the center of the pie is set and no longer liquid. Let cool completely and serve at room temperature.

Pie Crust
2 1/2 cups all purpose flour
1 tsp salt
2 sticks, cold unsalted butter
6-8 tablespoons, ice water

Everyone has their own way of mixing pie crust. When I want to go quickly I pulse the flour, salt and butter in a food processor adding the water 1 Tbls at a time (you can also cut in the butter with a pastry blender). Once the dough is crumbly I take out and fold on a floured surface and form into a ball. Wrap in plastic and refrigerate until ready to use. At least 30 minutes.