- Pie Crust: Cut the butter into cubes. Place in a food processor together with the flour, salt and water. Pulse until it forms into a dough. Wrap the dough in cling wrap. Refrigerate for 30 minutes.
- Filling: Whisk together Gruyère, egg and milk. Remove the kale leaves from the stems and chop. Stir the kale into the egg mixture along with the walnuts, salt and pepper.
- Preheat the oven to 200°C. Grease a mini muffin pan.
- Divide the dough into 12 equal pieces. Press each piece of dough flat into the bottom of the pie pan and up the sides.
- Spoon the filling into the pie crusts. Bake in the middle of the oven for 15–18 minutes.
- Serve warm or at room temperature.
We love baking mini quiches with Le Gruyère AOP, kale, and walnuts – a delightful touch of rustic elegance that suits serving at a holiday party just as well as on the Christmas Eve smörgåsbord. Even better, they can be made in advance and stored in the freezer – making holiday entertaining so much easier!
– Systrarna Eisenman
| Pie Crust 12 mini quiches |
|
|---|---|
| 100 g (7 tbsp) | chilled butter |
| approx. 2 1/2 dl | all-purpose flour |
| 1 | pinch salt |
| approx. 1 tbsp | cold water |
| Filling | |
|---|---|
| 1 dl (approx 50 g) | grated Le Gruyère AOP |
| 1 | egg |
| 1/2 dl (3 tbsp) | milk |
| 25 g | kale |
| 1/2 dl ( 25 g) | chopped walnuts |
| 2 | pinches salt |
| a pinch of freshly ground black pepper | |
