CHOPPED KITCHEN

Kale & Ricotta Quiche

with Romaine, Apple, & Almond Salad

Food Image

Servings 8-10

This crowd-pleasing quiche showcases a rich, eggy filling made with ricotta and cream —balanced by hearty sautéed kale. On the side, weʼre serving a refreshing salad of crisp romaine and apple, wrapped in a creamy lemon dressing.

Ingredients
  • 4 Cage-Free Farm Eggs
  • 1 cup Part-Skim Ricotta Cheese
  • 1 Romaine Lettuce Heart
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme, & Cayenne Pepper)
  • 2 Tbsps Crème Fraîche
    • Step Image

    1 Prepare the ingredients:

    Step Image

    Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Quarter and deseed the lemon.

    Step Image

    2

    Step Image

    In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale, heavy cream (shaking the bottle just before opening), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste.

    Step Image

    3

    Step Image

    Crack the eggs into a large bowl. Add the ricotta cheese, the juice of 1 lemon wedge, and the spice blend; season with salt and pepper. Whisk to thoroughly combine. Stir in the cooked kale.

    Step Image

    4 Assemble & bake the quiche: