Donna Hay’s Pan Kale and Feta Quiche
Preparation time20 minutes
Cooking time35 minutes
Serving timeServes 4
Wow your guests with this yummy Pan Kale and Feta Quiche recipe from Donna Hay's new cookbook, One Pan Perfect! This could be the easiest quiche you’ll ever make. Cook the pastry on the paper it’s rolled on and fill with delicious super-greens and cheese. You can switch up parsley or dill for mint, and kale for silverbeet or rainbow chard leaves. We can't wait for you to try it!
Preheat oven to 180°C (350°F).
To make the pastry, place the flour, parmesan, yogurt and oil into a bowl and mix to combine. Roll the dough out between two sheets of non-stick baking paper until 2–3 mm (1/16–⅛ inch) thick. Loosen the pastry on the paper so it’s not stuck to it, then discard the top sheet.
Place the pastry and paper into a deep 22cm (8½ inch) ovenproof frying pan, allowing the paper to overhang the pan. Bake for 15 minutes or until lightly golden.
While the pastry is cooking, make the filling. Place the kale into a bowl and cover with boiling water. Allow to stand for 2 minutes, then drain. Place kale between absorbent kitchen paper and squeeze out any excess moisture.
Place ricotta, eggs, milk and parmesan into a bowl and whisk to combine. Add the kale, parsley, dill, salt and pepper and mix to combine.
Pour into the baked pastry shell, top with the feta and bake for 35–40 minutes or until just set.
Post a photo on Instagram or Facebook of your recreated recipe with the hashtag #FarmersUnionGreekStyleYogurt!