Sauteed kale seasoned with scallions and basil makes a full flavored quiche with a easy to make whole teff grain crust.
Pie Crust Ingredients
1 cup water
1/3 cup brown teff grain
Pinch of sea salt
Quiche filling Ingredients
1 tablespoon extra virgin olive oil
4 cups kale, sliced
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1 cup scallions, sliced
1 1/2 cups fresh basil leaves, chopped
6 ounces chèvre (soft goat cheese)
Preheat oven to 350F.
Teff Pie Crust
Make the teff crust first by bringing the water, teff and pinch of salt to a boil in a 1 quart stock pot. Reduce the heat to a simmer for 15 minutes or until all the water is absorbed. Pour cooked teff into a 9- inch pie pan and spread it out over the bottom and sides of the pie plate to form pie crust. While it cools and firms up, make the quiche filling.
Heat oil in a medium sized skillet over medium high heat. Add kale, (½ teaspoon) salt and pepper. Sauté, stirring occasionally for about 5 minutes, or until kale is tender and bright green. Turn off heat and stir in scallions and basil. Taste and adjust flavors if desired.
In a medium mixing bowl, whisk eggs.
Pour and spread the sautéed vegetables over the bottom of the teff crust.
Pour the egg mixture on top of the veggies. Crumble the chèvre on top, and bake for 20 minutes or until the eggs set.
Photo by Tracey Eller