to fit smaller rice cookers.
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Quiche with Kale and Brussel Sprouts
Something luxurious for your next brunch table.
Prep: 60 min Total: 1 hr. 45 min
For the filling:
2 cups kale, roughly chopped, stems removed
1/2 cup diced onions
1 garlic clove, chopped
1/2 cup Brussels sprouts, diced, hard stems removed
1 tblsp olive oil
salt and pepper
For the crust:
1 1/4 cups flour
6 tblsp cold butter, cut into cubes
1 tsp salt and pepper
For the custard:
3/4 cup sour cream
1/2 cup heavy cream
1/4 tsp nutmeg
1/4 tsp pepper
1/2 cup good quality cheese, shredded
To make the filling: Set your rice cooker to Sauté-Then-Simmer™ and add the olive oil. Sauté the onions and garlic until soft. Add the kale and Brussels sprouts and continue to sauté until soft, about 5 minutes. Remove mixture from the inner pot and set aside.
To make the crust: Place the cold butter and flour into a bowl. Use a pastry blender or fork to cut the cold butter into the flour until it resembles a crumble. Add the egg and mix until a dough forms.
On a floured surface, roll out the dough until it is roughly 1/2 inch larger than the diameter of the inner pot of your rice cooker. Place the inner pot upside down on your rolled out pastry dough and cut around it leaving a clean 1/2 inch border.
Spray the inner pot with cooking spray and place the dough inside the pot, pressing around the edges to get a smooth crust that reaches up the sides of the pot slightly. Refrigerate for roughly 30 minutes.
To make the custard: Mix all the ingredients together until well blended.
Place the inner pot (containing the crust) in the rice cooker. Spread the filling evenly over the crust. Top with cheese and then the custard mix. Close the lid and set to Cake/White Rice. When the cooking cycle has finished remove the inner pot and invert the quiche onto a plate. Place another plate on top of the inverted quiche to get it right side up. Let set a bit and enjoy!