Quiche Tart with Asparagus, Kale, and Zucchini
This lovely quiche tart has an array of healthy green vegetables. The shell is a buttery crust that is flaky and tender that makes a perfect addition to any brunch.
Servings: 8
Calories: 158kcal
Equipment
- 9 inch tart pan and skillet
Ingredients
- 1 disc prepare perfect pastry dough (recipe found on my blog)
- 10 asparagus, cut 2 inches in length
- 1 cup kale, chopped
- 8-10 slices zucchini
- 2 scallions, chopped
- 3 eggs, beaten
- 1 1/2 tbsp flour
- 1/2 cup milk
- 1/2 cup 10% cream (half and half cream)
- 4 oz cheddar cheese, grated
- 1/2 tsp Himalayan salt
- 1/8 tsp pepper
- 2 sprigs of thyme
Instructions
- Heat oven to 375°.
- Roll out pastry and using the bottom of the tart shell as a guide, cut the pastry dough approximately 2-3 inches away from the bottom tart shell, as this gives you the extra you need for the sides of the tart or measure a 12 inch circle. Place the dough in the shell and lightly press the sides. Using a rolling pin, roll over the tart pan, and this will cut the extra pastry.
- Fill the tart with dried beans or pie weights and bake for 20-25 minutes, until the crust becomes lightly golden and baked. Remove from the oven, set on wire rack to cool and remove the beans.
- In a skillet over low-medium heat, add olive oil, and sauté the asparagus, and zucchini, about 3-4 minutes and once softened, set aside.
- Beat eggs, stir in flour, milk, cream, cheddar cheese, thyme, salt and pepper.
- Place the tart on a baking sheet, then add the scallions, then pour in the egg mixture, and arrange the zucchini and kale.
- Bake for 35 minutes, or until knife inserted in the center comes out clean.
- Let cool for 5 minutes and serve.
Nutrition
Calories: 158kcal | Carbohydrates: 5g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 275mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1512IU | Vitamin C: 14mg | Calcium: 160mg | Iron: 1mg